Crock Pot Pepper Steak – This Crock Pot Pepper Steak is the perfect meal for those who crave a tender and flavorful beef dish that is both easy to prepare and satisfying to eat. The sirloin strips are coated with garlic powder, salt, and black pepper and cooked until lightly browned before being placed in the slow cooker with sautéed onions, green and red bell peppers, and fire-roasted diced tomatoes. A flavorful sauce made with low-sodium soy sauce, Worcestershire sauce, honey, ginger, and red pepper flakes is poured over the beef and veggies before being cooked low and slow until the beef is tender and the veggies are soft. This dish is perfect for a weeknight dinner, and the leftovers can be enjoyed for days to come.
My husband is a huge fan of steak, but it can be difficult to cook it just right. That’s why I love this Crock Pot Pepper Steak recipe – it always turns out perfectly tender and flavorful, and my husband always raves about it! One time, we had some friends over for dinner and I decided to make this recipe. Our friends were blown away by how delicious it was and couldn’t believe that it was made in a slow cooker. Since then, this recipe has become a staple in our household, and we make it at least once a month. It’s just that good!
Why This Crock Pot Pepper Steak is Worth Trying?
- Easy to prepare: This recipe only takes a few minutes of prep time before being cooked in the slow cooker, making it the perfect meal for a busy weeknight.
- Tender and flavorful: The sirloin strips are coated with garlic powder, salt, and black pepper, and are cooked until lightly browned before being placed in the slow cooker with veggies and a flavorful sauce.
- Versatile: This dish can be served with prepared brown rice, quinoa, or cauliflower rice for a low-carb option.
- Leftovers: This dish is perfect for meal prep or for feeding a crowd. The leftovers taste even better the next day!
Ingredients:
- 2 lbs. sirloin, cut into 2-inch by ½-inch strips (900g)
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- 1/2 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
Directions:
Start by preparing the sirloin steak. Cut it into 2-inch by ½-inch strips and place them in a bowl. Sprinkle the garlic powder, kosher salt, and black pepper over the meat and toss to coat.
Heat up the canola or grapeseed oil in a large skillet over medium-high heat. Add the seasoned beef and cook it on all sides until it’s lightly browned, which should take about 5 minutes. You don’t need to cook it all the way through, as it will finish cooking in the crockpot.
Transfer the beef and any cooking juices to a 6-quart slow cooker.
Using the same skillet, add the onions and increase the heat to high. Pour 1/4 cup water into the skillet and stir, scraping up any browned bits that are stuck to the pan. Sauté the onions until they start to soften and turn lightly brown, and the liquid has cooked off, which should take around 3 minutes.
Add the sautéed onions to the slow cooker with the beef.
Next, add the green and red bell peppers to the slow cooker along with the canned tomatoes.
In a separate small bowl, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons of cornstarch. Once everything is combined, pour the mixture into the slow cooker over the meat and vegetables.
Cover the slow cooker and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. You’ll know it’s done when the beef is tender.
In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with the remaining 2 tablespoons of water to make a slurry. Stir the slurry into the slow cooker, and then turn it to high heat and cook for an additional 10 minutes uncovered to further thicken the sauce.
Once the pepper steak has thickened to your liking, give it a final stir and taste. Add additional salt, soy sauce, or red pepper flakes to taste. Serve hot with your favorite prepared rice, quinoa, or cauliflower rice.
Notes:
- You can use other cuts of beef if you prefer, but sirloin is a good choice because it is lean and tender.
- If you want to make this recipe spicier, you can add more red pepper flakes or some sriracha sauce.
- This recipe is great for meal prep because it reheats well and can be frozen.
- If you are not a fan of bell peppers, you can substitute them with other vegetables like mushrooms, zucchini, or carrots.
In conclusion, Crock Pot Pepper Steak is a delicious and easy-to-make meal that you can enjoy any day of the week. With its tender and flavorful beef, colorful peppers, and rich, savory sauce, this recipe is sure to become a family favorite. Plus, using a slow cooker makes it incredibly convenient to prepare and allows you to come home to a warm and comforting meal after a busy day. Whether you serve it with brown rice, quinoa, or cauliflower rice, this dish is perfect for a cozy night in or a casual dinner party with friends. Give this recipe a try and let its flavors speak for themselves!
FAQs
Can I make this recipe on the stovetop instead of using a slow cooker?
Yes, you can make this recipe on the stovetop by following the same directions but using a large pot instead of a slow cooker. Cook on low heat for 2-3 hours or until the beef is tender. Stir occasionally to prevent sticking and add more water if needed.
Can I use frozen beef for this recipe?
It is not recommended to use frozen beef for this recipe because it will release too much liquid and result in a watery dish. For best results, use fresh beef that has been thawed in the refrigerator overnight.
Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop until hot before serving.
Can I use other types of rice instead of brown rice?
Yes, you can use other types of rice like white rice, jasmine rice, or basmati rice. You can also substitute with quinoa or cauliflower rice for a low-carb option.
How do I adjust the seasoning to my taste?
Taste the dish before serving and add more soy sauce, salt, or red pepper flakes as needed to adjust the seasoning to your preference.
Crock Pot Pepper Steak
Ingredients
- 2 lbs. sirloin cut into 2-inch by ½-inch strips (900g)
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- 1/2 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
Instructions
- Start by preparing the sirloin steak. Cut it into 2-inch by ½-inch strips and place them in a bowl. Sprinkle the garlic powder, kosher salt, and black pepper over the meat and toss to coat.
- Heat up the canola or grapeseed oil in a large skillet over medium-high heat. Add the seasoned beef and cook it on all sides until it's lightly browned, which should take about 5 minutes. You don't need to cook it all the way through, as it will finish cooking in the crockpot.
- Transfer the beef and any cooking juices to a 6-quart slow cooker.
- Using the same skillet, add the onions and increase the heat to high. Pour 1/4 cup water into the skillet and stir, scraping up any browned bits that are stuck to the pan. Sauté the onions until they start to soften and turn lightly brown, and the liquid has cooked off, which should take around 3 minutes.
- Add the sautéed onions to the slow cooker with the beef.
- Next, add the green and red bell peppers to the slow cooker along with the canned tomatoes.
- In a separate small bowl, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons of cornstarch. Once everything is combined, pour the mixture into the slow cooker over the meat and vegetables.
- Cover the slow cooker and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours. You'll know it's done when the beef is tender.
- In a small bowl, whisk together the remaining 2 tablespoons of cornstarch with the remaining 2 tablespoons of water to make a slurry. Stir the slurry into the slow cooker, and then turn it to high heat and cook for an additional 10 minutes uncovered to further thicken the sauce.
- Once the pepper steak has thickened to your liking, give it a final stir and taste. Add additional salt, soy sauce, or red pepper flakes to taste. Serve hot with your favorite prepared rice, quinoa, or cauliflower rice.
Leave a Reply