Crockpot Pepper Steak
Slow-cooked to perfection, this comforting Crockpot Pepper Steak features tender beef sirloin melded with sweet bell peppers and a savory sauce, perfect for a hassle-free dinner.
Ingredients
For the Base
- 2 lbs beef sirloin, either in strips or sliced steak You can opt for flank steak or chuck roast as alternatives.
- 3 large bell peppers of varied colors, sliced thickly Feel free to mix in other vegetables like zucchini or carrots.
- 1 large onion, sliced
- 3 cloves garlic, minced
For the Sauce
- ¾ cup beef broth Use low-sodium for a lower sodium option.
- 3 cubes beef bouillon, crushed
- ¼ cup soy sauce Use low-sodium soy sauce for a healthier option.
- 2 teaspoons Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons cornstarch or flour Use cornstarch for a gluten-free option.
To Serve
- Cooked rice, noodles, or potatoes Serve over cooked rice, noodles, or alongside baked potatoes.
Instructions
Preparation
- In a bowl, whisk the heated beef broth, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, and salt together. Add in the cornstarch or flour and mix until smooth.
- In your slow cooker, place the beef strips at the bottom. Evenly pour the prepared sauce over the beef. Layer the thick slices of bell peppers, onion, and garlic on top.
Cooking
- Seal the slow cooker and set it to cook on LOW for 6 hours or HIGH for 3 hours. Stir gently at the halfway mark for better flavor.
Serving
- Once cooking time is complete, stir everything well to coat the beef and vegetables in the sauce. Transfer to a serving dish and enjoy.
Notes
You can pre-chop vegetables and measure sauce ingredients in advance. Store leftovers in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat as needed.