Description
This Slow Cooker Pepper Steak recipe is a comforting and easy-to-make dish featuring tender beef sirloin simmered with bell peppers, onions, and a flavorful sauce made from beef broth, soy sauce, and brown sugar. Perfect for busy days, the slow cooker does all the work, resulting in a savory meal served best over rice or noodles.
Ingredients
Scale
Beef and Vegetables
- 2 pounds beef sirloin, sliced
- 2 bell peppers, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Sauce and Seasoning
- 1 cup beef broth
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
- Heat Oil: Heat 1 tablespoon of vegetable oil in a pan over medium-high heat until shimmering and hot enough for browning the beef.
- Brown Beef: Add the sliced beef sirloin to the pan and brown it on all sides to lock in flavor and create a nice crust.
- Transfer to Slow Cooker: Once browned, transfer the beef slices into the slow cooker to begin the slow cooking process.
- Add Vegetables: Add the sliced bell peppers, onion, and minced garlic on top of the beef in the slow cooker.
- Prepare Sauce: In a separate bowl, whisk together beef broth, soy sauce, brown sugar, and cornstarch until smooth to create the sauce.
- Pour Sauce: Pour the prepared sauce evenly over the beef and vegetables in the slow cooker.
- Season: Add salt and pepper to taste, adjusting seasoning as preferred.
- Cook: Cover the slow cooker and cook on low heat for 6-8 hours until beef is tender and flavors are well blended.
- Serve: Serve the pepper steak hot over cooked rice or noodles for a complete meal.
Notes
- For extra flavor, marinate the beef slices in soy sauce and garlic for 30 minutes before browning.
- If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with cold water and stir into the slow cooker 30 minutes before the end of cooking.
- Use any color bell peppers or a mix for added visual appeal and flavor variety.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- This dish pairs well with steamed broccoli or green beans as a side.
