Crockpot Pepper Steak Recipe
This Crockpot Pepper Steak recipe offers a flavorful and tender beef dish cooked slowly to perfection. Tender sirloin strips are combined with bell peppers, onions, and a savory blend of soy sauce, Worcestershire sauce, and diced tomatoes to create a delicious, comforting meal. Perfect for busy days, this slow-cooker recipe requires minimal prep and delivers rich, homemade flavor with the convenience of slow cooking.
- Prep Time: 15 minutes
- Cook Time: 4 hours (high) or 7-8 hours (low)
- Total Time: 4 hours 15 minutes (high) or 7 hours 15 minutes (low)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking, Sautéing
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Beef and Vegetables
- 2 lbs. Sirloin steak cut into strips
- 2 tsp. Minced garlic
- 1 C. Chopped onion
- 2 Bell peppers, sliced
Liquids and Seasonings
- 2 Tbsp. Olive oil
- ⅔ C. Hot water
- 1 Beef bouillon cube
- 1 Tbsp. Cornstarch
- 3 Tbsp. Soy sauce
- 1 tsp. Brown sugar
- 1 Can diced tomatoes (about 14.5 oz)
- 2 tsp. Worcestershire sauce
- Pepper to taste
Instructions
- Heat oil and brown beef: Heat the olive oil in a skillet over medium-high heat. Add the sirloin strips and sauté until the outside turns brown, sealing in the juices and developing flavor.
- Dissolve bouillon: Place the beef bouillon cube into the hot water and stir until completely dissolved to create a flavorful broth base.
- Prepare thickening mixture: Whisk the cornstarch into the hot bouillon mixture until no lumps remain, ensuring an even thickening agent for the sauce later.
- Add liquids to crockpot: Pour the cornstarch-bouillon mixture into the crockpot, then add soy sauce, brown sugar, and Worcestershire sauce. Stir to combine these savory and slightly sweet elements.
- Add tomatoes and seasoning: Add the diced tomatoes and pepper to taste into the crockpot. Stir gently to distribute evenly.
- Add onions and beef: Mix the chopped onions and browned beef strips into the crockpot, stirring well to combine all ingredients thoroughly for a balanced flavor profile.
- Slow cook: Cook on high for 3 hours or on low for 6 to 7 hours. The slow cooking tenderizes the beef and develops the rich sauce flavors deeply.
- Add bell peppers and finish cooking: Add the sliced bell peppers to the crockpot and continue cooking for an additional hour on the same heat setting. This ensures the peppers are tender but retain slight crunch and brightness.
Notes
- For a thicker sauce, you can increase the cornstarch to 1.5 tablespoons.
- If you prefer a milder flavor, reduce the soy sauce slightly and omit the Worcestershire sauce.
- Serve over steamed rice or egg noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Using fresh garlic instead of minced garlic from a jar can enhance the flavor.
Nutrition
- Serving Size: 1 serving (approx. 1/6 of recipe)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 95 mg
Keywords: crockpot pepper steak, slow cooker beef, easy pepper steak recipe, comfort food, one pot dinner
Find it online: https://cheframiflavor.com/crockpot-pepper-steak-recipe/
