Slow Cooker Pepper Steak
Cook
6-8 hours
Prep Time
15 mins
Total Time
6-8 hours
Serves
6
Ingredients
- 1 1/2 lbs (680g) beef sirloin or flank steak, thinly sliced
- 2 tablespoons olive oil (for searing)
- 1 large onion, sliced
- 3 bell peppers (red, green, or yellow), sliced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1/4 cup soy sauce (low-sodium preferred)
- 2 tablespoons Worcestershire sauce
- 1 tablespoon cornstarch (for thickening)
- 1 cup beef broth
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Cooked rice (for serving)
Kitchen Tools Needed:
- Skillet (for searing the beef, optional)
- Crock-Pot or slow cooker
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula (for stirring)
- Small bowl (for the cornstarch slurry)
Steps
- Prepare the beef: Season the sliced beef with salt and pepper. In a skillet over medium-high heat, heat the olive oil and sear the beef on both sides until browned (about 2-3 minutes per side). This step is optional but helps add flavor. Transfer the beef to the Crock-Pot.
- Add the vegetables and aromatics: Place the sliced onions, bell peppers, and minced garlic on top of the beef in the Crock-Pot.
- Make the sauce: In a small bowl, whisk together the soy sauce, Worcestershire sauce, diced tomatoes (with juice), beef broth, brown sugar, and ground ginger. Pour the sauce over the beef and vegetables in the Crock-Pot.
- Cook the pepper steak: Cover the Crock-Pot and cook on Low for 6-8 hours or High for 3-4 hours, until the beef is tender and the vegetables are soft.
- Thicken the sauce: About 30 minutes before serving, stir the cornstarch into 2 tablespoons of cold water to create a slurry. Add the slurry to the Crock-Pot and stir to combine. This will thicken the sauce. Let it cook for an additional 30 minutes.
- Serve: Serve the Crock-Pot pepper steak over cooked rice. Garnish with fresh herbs or sesame seeds if desired.
Macros:
Total Calories: 300
Carbs: 15g
Proteins: 30g
Fats: 10g