Crock Pot Pepper Steak
This is a easy to prepare, flavorful and very tender pepper steak. Serve over rice or egg noodles. If you like your green pepper crisp, add to crock pot the last couple hours of cooking time. This is an adapted recipe from Allrecipes.
- Ready In:
- 8hrs 20mins
- 2 lbs beef sirloin, cut into 2 inch strips
- garlic powder (to taste)
- 3 tablespoons vegetable oil
- 1 beef bouillon cube
- 1⁄4 cup hot water
- 1 tablespoon cornstarch
- 1⁄2 teaspoon red pepper flakes
- 1⁄2 cup onion, chopped
- 2 large green bell peppers, roughly chopped
- 1 (14 1/2 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
- Sprinkle strips of sirloin with garlic powder to taste.
- Heat vegetable oil in a large skillet over medium heat, brown beef strips.
- Transfer beef to crock pot.
- Crush and mix bouillon cube with hot water until dissolved, then stir in cornstarch until dissolved.
- Pour into the crock pot with meat.
- Add red pepper flakes, onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover, and cook on High for 3 to 4 hours, or on low for 6 to 8 hours.
- ** If you would like to thicken the sauce for gravy, mix 1 TBS cornstarch with some water and stir into crock pot 1/2 hour before complete cooking time.
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Great base recipe. Had to make a few changes because of what I had on hand. Used a can of Rotel, 1lb of steak l, 1/2 tsp of salt and 1/2 tsp of sugar. Also didn't have fresh peppers and onions so I used a frozen pepper and onion blend but kept all the other measurements the same for soy sauce, beef bullion, etc. Turned out delicious!
Because I had to use ingredients I had on hand, I did make several changes, but the sauce and method was pretty perfect! I used venison hind steak in place of the beef, and didn't have quite enough onion, so I added some onion powder to the sauce mixture. When I thickened the sauce, I used beef broth instead of water to mix with the cornstarch for a deeper flavor. I also cut the salt in half, and probably should have left it out completely, as it was a little on the salty side. I only had 1 lb of meat, so I added a few sliced carrots about halfway through cooking to bulk up the dish some. I definitely want to try the recipe as written when I can, but even with those changes, it was a tasty, filling meal served over rice!
this is delicious.I also did not add any additional salt. I did add a couple of dashes of Worcestershire sauce and I did not have diced tomatoes so I added about a quarter of a cup of tomato sauce. we like are onions and peppers with a little crunch so I added them an hour before I served it and then served on sub rolls..it was a big hit and will definitely make again!