Pepper Steak in a Crock Pot
A cozy, mouth-watering dish combining tender beef sirloin, vibrant bell peppers, and a medley of spices.
Servings: 6 servings
Calories: 380kcal
Equipment
- Crock Pot
- Skillet
Ingredients
Ingredients
- 2 pounds beef sirloin, cut into 2-inch strips
- 3/4 teaspoon garlic powder or to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 can stewed tomatoes, with liquid (14.5 ounce)
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Instructions
- Sprinkle garlic powder over the beef sirloin strips.
- Heat vegetable oil in a skillet over medium heat and sear the beef strips for about 5 minutes per side until browned.
- Transfer the browned beef to the crock pot.
- Dissolve the beef bouillon cube in hot water, then stir in cornstarch until smooth.
- Pour the mixture over the beef in the crock pot.
- Add chopped onions, green bell peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt.
- Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours, until the beef is tender.
- Serve hot over rice or mashed potatoes.
Notes
For a spicier kick, add red pepper flakes or sliced jalapeños. You can substitute beef sirloin with flank steak or chicken for a twist. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or microwave with a splash of broth.
Nutrition
Calories: 380kcal | Fat: 18g