Description
This Pepper Steak recipe slow cooks tender strips of beef with vibrant bell peppers and onions in a savory soy-based sauce. Prepared in a crock pot, it creates a flavorful, melt-in-your-mouth dish that is perfect for an easy, hands-off meal. The sauce is thickened with cornstarch near the end of cooking, making it perfect to serve over rice or noodles.
Ingredients
Scale
Main Ingredients
- 2 lbs beef steak, cut into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Sauce Ingredients
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Place the beef strips, sliced red and green bell peppers, sliced onion, and minced garlic into the crock pot bowl.
- Mix the Sauce: In a separate bowl, combine the soy sauce, Worcestershire sauce, and beef broth. Stir well until all ingredients are incorporated.
- Pour the Sauce: Pour the combined sauce mixture evenly over the ingredients in the crock pot, ensuring the meat and vegetables are well coated.
- Cook: Set the crock pot to low heat and cook for 6-8 hours or choose the high setting and cook for 3-4 hours. This slow cooking allows the beef to become tender and absorbs the flavors.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a smooth slurry. Stir this mixture into the crock pot and continue cooking for the remaining 30 minutes to thicken the sauce and eliminate any raw cornstarch taste.
- Season: Taste the pepper steak and adjust the seasoning by adding salt and pepper as needed, keeping in mind the soy sauce already adds saltiness.
- Serve: Serve the hot pepper steak over cooked rice or noodles to soak up the savory sauce and enjoy a comforting meal.
Notes
- For more tender beef, slice the steak thinly against the grain.
- If you prefer a thicker sauce, you can add a little more cornstarch slurry before finishing.
- Feel free to substitute beef broth with vegetable broth for a lighter flavor.
- Use low-sodium soy sauce to control salt levels, especially if adding extra salt.
- Serve with steamed rice, noodles, or even mashed potatoes for variety.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 3 hours 0 minutes (on high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American-Chinese
