Description
This slow-cooked Pepper Steak recipe features tender beef strips simmered with vibrant bell peppers, onions, and a savory soy-based sauce. Prepared effortlessly in a crock pot, the dish delivers rich, melded flavors perfect for a comforting family meal served over rice or noodles.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef steak, cut into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Sauce and Seasonings
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Place the beef strips, sliced red and green bell peppers, sliced onion, and minced garlic into the crock pot, spreading them out evenly.
- Mix the Sauce: In a separate bowl, combine the soy sauce, Worcestershire sauce, and beef broth, stirring until fully mixed to create a flavorful base for the dish.
- Pour the Sauce: Pour the sauce mixture evenly over the beef and vegetables in the crock pot, ensuring all ingredients are coated.
- Cook: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours. This slow cooking process tenderizes the beef and allows the flavors to meld beautifully.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl until smooth. Stir this slurry into the crock pot to thicken the sauce, then continue cooking to remove any raw cornstarch taste.
- Season: Taste the sauce and adjust the seasoning by adding salt and pepper as needed. Be cautious as the soy sauce already contributes saltiness.
- Serve: Serve the pepper steak hot, ideally over cooked rice or noodles, to soak up the rich and flavorful sauce.
Notes
- For a thicker sauce, you can add an extra tablespoon of cornstarch slurry if desired.
- Use lean cuts of beef like sirloin or flank steak for the best texture.
- If you prefer a spicier dish, add a pinch of crushed red pepper flakes during cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 6 to 8 hours on low or 3 to 4 hours on high
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
