Crock Pot Pepper Steak

PREP TIME: 15 MINS | COOK TIME: 6 HRS 15 MINS | TOTAL TIME: 6 HRS 30 MINS | SERVINGS: 5

This easy homemade pepper steak is made in a crockpot and cooked low and slow. A mouthwatering tender beef in a rich and thick sauce. Serve this over rice for a filling meal perfect for everyone!

Ingredients

1 large yellow onion

2 lbs sirloin, cut into 2 x ½-inch strips

2 tsp garlic powder

1 tbsp canola oil, grapeseed oil, or a different neutral oil

¼ c. plus 2 tablespoons water, divided

2 red, yellow, or orange bell peppers, cored and cut into ½” strips

2 green bell peppers, cored and cut into ½” strips

¼ c. low sodium soy sauce plus additional to taste

2 tbsp Worcestershire sauce

1 15-oz. can of fire-roasted diced tomatoes with their juices

2 tbsp honey

1 tbsp minced fresh ginger

½ tsp kosher salt

1/2 tsp black pepper

5 tbsp cornstarch divided

Prepared brown rice, quinoa or cauliflower rice, for serving

¼ tsp red pepper flakes plus additional to taste

How to make Crock Pot Pepper Steak

Step 1: In a bowl, place the butter and sprinkle with garlic powder, salt, and black pepper. Mix well.

Step 2: In a large skillet, heat the oil over medium-high heat. To the hot oil, add the beef and cook for about 5 minutes until all sides are lightly browned. To a 6-quart slow cooker, transfer the beef with the accumulated cooking juices.

Step 3: Add the onions to the now-empty skillet. Adjust the heat to high and pour in 1/4 c water, stirring to scrape the browned bits from the bottom of the pan. Cook the onions for about 3 minutes until they start to soften and turn lightly brown and the liquid has cooked off. Into the slow cooker with the beef, transfer the cooked onions.

Step 4: Add the green and red bell peppers along with the tomatoes to the slow cooker. Whisk the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tbsp cornstarch in a small bowl until well mixed. Then, pour this into the slow cooker.

Step 5: Put the lid on and set to cook for 6 to 7 hours on low or 3 to 4 hours on high until the beef is tender.

Step 6: Place the rest of the cornstarch and 2 tbsp water in a small bowl. Mix well until combined, then stir this into the slow cooker. Set the slow cooker on high and cook for another 10 minutes, uncovered, until the sauce has thickened. Give everything a final stir and adjust the salt, soy sauce, and/or red pepper flakes according to taste.

Step 7: Serve the pepper steak right away over your prepared brown rice garnished with some green onions. Enjoy!

Nutrition Facts:

SERVING: 1(of 5); about 1.5 slightly heaped cups
CALORIES: 396 kcal, CARBOHYDRATES: 29g, PROTEIN: 42g, FAT: 11g, SATURATED FAT: 3g, CHOLESTEROL: 111mg, POTASSIUM: 928mg, FIBER: 3g, SUGAR: 14g, VITAMIN A: 2036IU, VITAMIN C: 103mg, CALCIUM: 99mg, IRON: 5mg

Crock Pot Pepper Steak

Rebecca PREP TIME: 15 MINS | COOK TIME: 6 HRS 15 MINS | TOTAL TIME: 6 HRS 30 MINS | SERVINGS: 5 Remember it laterLike this recipe! Pin it to your… General Recipes Crock Pot Pepper Steak European Print This

Serves: 5 Prep Time: 15 mins1 Cooking Time: 6 hrs 15 mins 6 hrs 15 mins

Nutrition facts: 396 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 large yellow onion
• 2 lbs sirloin, cut into 2 x ½-inch strips
• 2 tsp garlic powder
• 1 tbsp canola oil, grapeseed oil, or a different neutral oil
• ¼ c. plus 2 tablespoons water, divided
• 2 red, yellow, or orange bell peppers, cored and cut into ½” strips
• 2 green bell peppers, cored and cut into ½” strips
• ¼ c. low sodium soy sauce plus additional to taste
• 2 tbsp Worcestershire sauce
• 1 15-oz. can of fire-roasted diced tomatoes with their juices
• 2 tbsp honey
• 1 tbsp minced fresh ginger
• ½ tsp kosher salt
• 1/2 tsp black pepper
• 5 tbsp cornstarch divided
• Prepared brown rice, quinoa or cauliflower rice, for serving
• ¼ tsp red pepper flakes plus additional to taste

Instructions

Step 1: In a bowl, place the butter and sprinkle with garlic powder, salt, and black pepper. Mix well.

Step 2: In a large skillet, heat the oil over medium-high heat. To the hot oil, add the beef and cook for about 5 minutes until all sides are lightly browned. To a 6-quart slow cooker, transfer the beef with the accumulated cooking juices.

Step 3: Add the onions to the now-empty skillet. Adjust the heat to high and pour in 1/4 c water, stirring to scrape the browned bits from the bottom of the pan. Cook the onions for about 3 minutes until they start to soften and turn lightly brown and the liquid has cooked off. Into the slow cooker with the beef, transfer the cooked onions.

Step 4: Add the green and red bell peppers along with the tomatoes to the slow cooker. Whisk the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tbsp cornstarch in a small bowl until well mixed. Then, pour this into the slow cooker.

Step 5: Put the lid on and set to cook for 6 to 7 hours on low or 3 to 4 hours on high until the beef is tender.

Step 6: Place the rest of the cornstarch and 2 tbsp water in a small bowl. Mix well until combined, then stir this into the slow cooker. Set the slow cooker on high and cook for another 10 minutes, uncovered, until the sauce has thickened. Give everything a final stir and adjust the salt, soy sauce, and/or red pepper flakes according to taste.

Step 7: Serve the pepper steak right away over your prepared brown rice garnished with some green onions. Enjoy!