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–+ servings
PEPPER STEAK IN A CROCK POT

Tender Pepper Steak in a Crock Pot for Effortless Flavor

This Pepper Steak in a Crock Pot delivers rich flavor with minimal effort, making it a perfect family favorite.
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Prep Time 15 minutes
Cook Time 6 hours
Thickening Time 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Dish
  • 1 pound Beef Sirloin A hearty protein that becomes incredibly tender in the slow cooker; flank steak is a great alternative.
  • 2 medium Green Bell Peppers Adds sweetness and vibrant color; mix in red or yellow bell peppers for variation.
  • 1 can Stewed Tomatoes Brings acidity and depth to the sauce; fresh tomatoes can substitute if preferred.
  • 3 cloves Garlic (minced) Infuses the dish with aromatic flavor; garlic powder works too.
Seasoning and Sauce
  • 1/4 cup Soy Sauce Enhances umami depth; use gluten-free soy sauce for gluten-sensitive diets.
  • 1 cube Beef Bouillon Intensifies the beef flavor in the sauce; swap with vegetable bouillon for a lighter option.
Thickening
  • 2 tablespoons Cornstarch A key ingredient for thickening the sauce; arrowroot or flour can be used as alternatives.

Equipment

  • Crock Pot

Method
 

Preparation Steps
  1. Begin by slicing the beef sirloin into thin strips, about 1/4 inch thick. Wash and slice the green bell peppers into bite-sized pieces, and mince the garlic finely.
  2. In a mixing bowl, combine the soy sauce, stewed tomatoes, minced garlic, and beef bouillon. Stir well until fully combined.
  3. Take your sliced beef and place it at the bottom of your Crock Pot. Layer the sliced bell peppers over the beef, then pour the sauce mixture on top.
  4. Cover the Crock Pot and cook on low for 6-8 hours or high for 3-4 hours until the beef is fork-tender.
  5. To thicken, mix cornstarch with cold water to make a slurry, add it to the Crock Pot, and cook for an additional 30 minutes on high.
  6. Ladle the Pepper Steak into bowls and garnish with fresh parsley or scallions. Serve hot over rice or mashed potatoes.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 20gProtein: 40gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 60mgCalcium: 4mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 3-4 days in the fridge. For longer storage, freeze for up to 2-3 months.

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