Description
Pepper Steak with Asian-inspired flavors simmers slowly in a crock pot, creating tender beef strips. Robust spices and simple ingredients come together for a hearty meal you can savor with minimal kitchen effort.
Ingredients
Scale
Main Ingredients:
- 2 pounds beef sirloin, cut into 2-inch strips
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounces / 411 grams) can stewed tomatoes, with liquid
- 1/2 cup chopped onion
Seasoning and Flavoring Ingredients:
- 3 tablespoons soy sauce
- 3 tablespoons vegetable oil
- 3/4 teaspoon garlic powder, or to taste
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 cube beef bouillon
Thickening and Liquid Ingredients:
- 1/4 cup hot water
- 1 tablespoon cornstarch
Instructions
- Season sirloin strips generously with garlic powder, ensuring even coverage.
- Sear beef in hot vegetable oil over medium heat for approximately 5 minutes per side, creating a rich golden-brown exterior.
- Transfer seared beef into the slow cooker, maintaining the caramelized flavor.
- Dissolve bouillon cube completely in hot water, whisking until no granules remain.
- Gradually incorporate cornstarch into the bouillon mixture, stirring until smooth and free of lumps.
- Pour the bouillon-cornstarch liquid over the beef in the slow cooker, coating evenly.
- Add sliced onions, chopped green peppers, and stewed tomatoes to the slow cooker.
- Drizzle soy sauce over the ingredients, then sprinkle sugar and salt for balanced seasoning.
- Gently stir all components to distribute flavors uniformly.
- Cover the slow cooker and cook on High for 3-4 hours or Low for 6-8 hours until beef is tender and vegetables are soft.
- Once cooking is complete, allow the pepper steak to rest for 10 minutes before serving to let flavors meld.
Notes
- Sear beef at high heat to lock in rich, deep flavors and create a beautiful caramelized exterior that enhances the overall taste profile.
- Use low-sodium soy sauce to control salt intake and prevent the dish from becoming overly salty, allowing the natural meat and vegetable flavors to shine.
- For a gluten-free version, substitute cornstarch with arrowroot powder and use tamari instead of traditional soy sauce without compromising the recipe’s authentic taste.
- Cut vegetables uniformly to ensure even cooking and consistent texture throughout the pepper steak, preventing some pieces from becoming mushy while others remain undercooked.
- Prep Time: 20 minutes
- Cook Time: 4 hours (on High) or 8 hours (on Low)
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 320
- Sugar: 2g
- Sodium: 660mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg