Slow Cooker Pepper Steak
Ingredients
- 2 pounds Sirloin steak, flank steak or stew meat* cut into 2 inch slices
- 1 Onion cut into ½-inch strips
- 3 Bell peppers. Any color - green, red, or yellow cored and cut into ½-inch strips
- 1 can Stewed tomatoes with liquid 14.5 ounces
- 2 tsp Garlic powder
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 2 Tbsp Cornstarch
- ¼ cup Water
- 1/4 cup Soy sauce, low sodium
- 1 tsp Worcestershire sauce
- 1 tsp Brown sugar
- 1/2 tsp Ground ginger
- 1/4 tsp Red pepper flakes optional. Add if you like dish to be a bit spicy.
- 1 tbsp Canola oil
Instructions
- Slice beef into small strips. If you're having any problems making the strips thin, you can place it in the freezer for about 15 minutes. This helps the meat firm up a little and makes it easier to get thin slices. Place sliced beef in bowl. Sprinkle beef with garlic powder, salt and black pepper. Toss to coat.
- Heat oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 3-5 minutes. Transfer the beef and any cooking juices to slow cooker. (Note: This step is for flavor, and can be skipped if you're in a hurry. However, we don't recommend skipping it since it will add more flavor to the dish if you brown the beef first)
- Add tomatoes, onions, and bell peppers to slow cooker. *(See note on bell peppers below)
- In a small bowl, mix water, cornstarch, soy sauce, ground ginger, Worcestershire sauce, brown sugar and red pepper flakes (optional). Pour over beef and pepper mixture in crockpot.
- Stir to combine.
- Cover and cook on LOW for 5 to 6 hours, until the beef is tender, or on high for 2.5-3 hours. Prior to serving, determine if you want a thicker sauce. If so, see note*
- Serve hot over white rice, brown rice, cauliflower rice or egg noodles
Notes
*Depending on how crisp you want your peppers, you can also wait and add the bell peppers approximately one hour before you're ready to eat. This will allow them to be more crisp when served.
*If you would like a thicker sauce, in a small bowl, whisk together the remaining 2 tablespoons cornstarch with 2 tablespoons water to make a cornstarch slurry. Stir the slurry into the slow cooker. Turn the slow cooker to HIGH and let cook, uncovered, for 10 minutes to further thicken.
TO STORE: Place leftover steak in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: Gently rewarm leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.
TO FREEZE: Store pepper steak in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating.