Slow Cooker Pepper Steak
A perfectly cooked, juicy pepper steak is always a real treat for the tastebuds. This slow cooker pepper steak is easy to prepare and makes a very tasty dinner.
Servings: 6
Ingredients
- 2 Pounds beef thinly sliced
- 1 onion larg, halved then cut into thin rounds
- 1 green bell pepper cut into ½ inch strips
- 1 red bell pepper cut into ½ inch strips
- 1 yellow bell pepper cut into ½ inch strips
- ½ Cup beef broth
- 2 Tablespoons soy sauce
- 2 Tablespoons Worcestershire sauce
- 2 Tablespoons garlic minced
- 1½ Tablespoons granulated sugar
- 1 Tablespoon ginger minced
- 1 Teaspoon onion powder
- ½ Teaspoon salt
- ½ Teaspoon black pepper
- 4 Tablespoons cornstarch
- ¼ Teaspoon red pepper flakes
- green onion sliced, optional
Instructions
- Put the beef in a Crockpot with the onion and peppers.
- Add the broth, soy sauce, Worcestershire sauce, garlic, sugar, ginger, onion powder, salt and pepper.
- Put the lid on the slow cooker and cook on high for 2 hours or low for 4 hours.
- Ladle some broth from the meat and whisk in the cornstarch, then pour it over the meat.
- Continue cooking for 30 minutes or until the sauce has thickened.
- Sprinkle with pepper flakes and green onion.
- Serve immediately with your preferred sides.
Notes
Brown the meat first: Although not compulsory, it's a good idea to brown the meat before adding it to the slow cooker, to give it a nice crust and help seal in all those wonderful juices.
Prep your side in time: Whether you want to serve pepper steak with mashed potatoes, egg noodles, white or brown rice, start making your side when the pepper steak is nearing the end of its cooking time.
Choose fresh vegetables: I wouldn't recommend using frozen vegetables because of their inferior texture. Perfectly fresh sweet bell peppers are a joy in this slow cooker pepper steak recipe.
Prep your side in time: Whether you want to serve pepper steak with mashed potatoes, egg noodles, white or brown rice, start making your side when the pepper steak is nearing the end of its cooking time.
Choose fresh vegetables: I wouldn't recommend using frozen vegetables because of their inferior texture. Perfectly fresh sweet bell peppers are a joy in this slow cooker pepper steak recipe.
Nutrition
Calories: 454kcal | Carbohydrates: 16g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 784mg | Potassium: 645mg | Fiber: 2g | Sugar: 6g | Vitamin A: 765IU | Vitamin C: 81mg | Calcium: 53mg | Iron: 4mg
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