Crock Pot Pepper Steak

Tender sirloin, colorful bell peppers, and a savory, slightly sweet sauce served over rice or quinoa. Let the slow cooker handle dinner because standing over the stove all afternoon is not on the agenda.

I'm a big fan of meals that make dinner easier without sacrificing flavor.

This crock pot pepper steak combines sirloin, bell peppers, onions, and tomatoes in a rich sauce made with soy sauce, Worcestershire, honey, ginger, and a little heat from red pepper flakes.

A quick sear gets things started, then the slow cooker takes over. Serve it with brown rice or quinoa, and you've got your protein, vegetables, and starch covered.

Because we have better things to do than hover over dinner for six hours.

cook on high

3-4 hrs

cook on low

6-7 hrs

SERVINGS

5

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Grocery List & Ingredients

Check off what you already have.

2 pounds sirloin, cut into 2-inch by ½-inch strips 2 teaspoons garlic powder ½ teaspoon kosher salt ½ teaspoon black pepper 1 tablespoon canola oil, grapeseed oil, or a different neutral oil 1 large yellow onion ¼ cup plus 2 tablespoons water, divided 2 green bell peppers, cored and cut into ½-inch strips 2 red, yellow, or orange bell peppers, cored and cut into ½-inch strips 1 (15-ounce) can fire-roasted diced tomatoes in their juices ¼ cup low-sodium soy sauce, plus additional to taste 2 tablespoons Worcestershire sauce 2 tablespoons honey 1 tablespoon minced fresh ginger ¼ teaspoon red pepper flakes, plus additional to taste 5 tablespoons cornstarch, divided

For Serving

Prepared brown rice or quinoa

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Instructions

01

Place the beef in a bowl and sprinkle with the garlic powder, salt, and black pepper. Toss to coat.

02

Heat the oil in a large skillet over medium-high heat. Add the beef and cook on all sides until lightly browned, about 5 minutes. There's no need to cook it all the way through. Transfer the beef and any cooking juices to a 6-quart slow cooker.

03

To the same skillet, add the onions. Increase the heat to HIGH. Carefully pour in ¼ cup water, stirring to scrape up any browned bits stuck to the pan. Sauté until the onions begin to soften and lightly brown and the liquid has cooked off, about 3 minutes. Transfer the onions to the slow cooker with the beef.

04

Add the green and red bell peppers (see recipe note) and tomatoes to the slow cooker. In a small bowl or large liquid measuring cup, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour into the slow cooker.

05

Cover and cook on LOW for 6–7 hours, until the beef is tender. You can also cook on HIGH for 3–4 hours, although the original recipe recommends LOW for more tender beef.

06

In a small bowl, whisk together the remaining 2 tablespoons cornstarch with the remaining 2 tablespoons water to make a slurry. Stir the slurry into the slow cooker.

07

Turn the slow cooker to HIGH and cook, uncovered, for 10 minutes to thicken the sauce. The pepper steak will still be saucy, but it should resemble a thick, rich gravy.

08

Stir once more. Taste and add additional salt, soy sauce, and/or red pepper flakes as needed. Serve hot with prepared brown rice and a sprinkle of green onion.

Enjoy! 

SOURCE: Crock Pot Pepper Steak — Original Recipe

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