PEPPER STEAK IN A CROCK POT

This pepper steak in a crock pot is tender, saucy, and packed with classic takeout-style flavor, all made with almost no effort. Strips of beef sirloin simmer low and slow with bell peppers, onions, and a savory tomato-soy gravy until they’re melt-in-your-mouth delicious. It’s the perfect weeknight dump-and-go meal for busy days, and it makes your kitchen smell amazing for hours. Serve it over rice, mashed potatoes, or noodles for a comforting, complete dinner everyone will love.

Ingredients:

• 2 pounds beef sirloin, cut into 2-inch strips (about 900 g)
• 3/4 teaspoon garlic powder, or to taste (about 2.5 g)
• 3 tablespoons vegetable oil (45 ml)
• 1 cube beef bouillon
• 1/4 cup hot water (60 ml)
• 1 tablespoon cornstarch (about 8 g)
• 1/2 cup chopped onion (about 75 g)
• 2 large green bell peppers, roughly chopped (about 300 g)
• 1 (14.5 ounce) can stewed tomatoes, with liquid (about 410 g)
• 3 tablespoons soy sauce (45 ml)
• 1 teaspoon white sugar (4 g)
• 1 teaspoon salt (6 g)

Directions:
Sprinkle the beef sirloin strips with garlic powder.
Heat the vegetable oil in a large skillet over medium heat and sear the beef strips for about 5 minutes per side, until browned; transfer them to a slow cooker.
In a small bowl, dissolve the beef bouillon cube in the hot water, then whisk in the cornstarch until smooth.
Pour the bouillon-cornstarch mixture into the slow cooker over the beef strips.
Stir in the chopped onion, green bell peppers, stewed tomatoes with their liquid, soy sauce, sugar, and salt until everything is well combined.
Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours, until the beef is tender and the sauce has thickened.
Serve the pepper steak hot over rice, mashed potatoes, or noodles, spooning plenty of the sauce over the top.

Prep Time: 20 minutes | Cooking Time: 6 hours | Total Time: 6 hours 20 minutes
Kcal: 300 kcal | Servings: 6

Tips:

For the best texture, sear the beef strips until nicely browned before adding to the slow cooker—this adds extra flavor and helps the meat stay juicy as it cooks low and slow.

If you have leftovers, let the pepper steak cool slightly, then store it with the sauce in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce gets too thick.