Pepper Steak in a Crock Pot
Creamy, juicy, and full of savory flavor, this Pepper Steak in a Crock Pot is the kind of comfort food that feels like a warm hug after a long day.
Servings: 4 servings
Equipment
- Crock Pot
- Skillet
Ingredients
Beef Ingredients
- 2 pounds beef sirloin, cut into 2-inch strips
Seasoning Ingredients
- 3/4 teaspoon garlic powder or to taste
- 3 tablespoons vegetable oil for searing
- 1 cube beef bouillon
- 1/4 cup hot water to dissolve bouillon
- 1 tablespoon cornstarch dissolved into bouillon liquid
Vegetable Ingredients
- 1/2 cup chopped onion about 1 small onion, chopped
- 2 large green bell peppers roughly chopped into bite-sized pieces
Sauce Ingredients
- 1 can stewed tomatoes 14.5 ounce can, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt or to taste
Instructions
- Sprinkle the garlic powder evenly over the beef sirloin strips so each piece gets a light coating.
- Heat vegetable oil in a skillet over medium heat until shimmering. Sear the beef strips in batches for about 3 to 5 minutes per side until browned.
- Transfer the browned beef to the crock pot, spreading strips out for even cooking.
- Dissolve the beef bouillon cube in hot water, then whisk in cornstarch until completely smooth.
- Pour the bouillon-cornstarch mixture over the beef in the crock pot, distributing it evenly.
- Add chopped onion, green bell peppers, stewed tomatoes, soy sauce, white sugar, and salt. Stir gently to combine.
- Cover and cook on High for 3 to 4 hours or on Low for 6 to 8 hours, until the beef is fork-tender and the sauce is slightly thickened.
- Serve hot over steamed rice or creamy mashed potatoes, spooning plenty of sauce and peppers over the top.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3–4 days. Freeze in sealed containers for up to 3 months.