PEPPER STEAK IN A CROCK POT
This Crock Pot Pepper Steak is a set-it-and-forget-it classic that transforms lean sirloin into tender, melt-in-your-mouth bites simmered in a savory gravy. By using a slow cooker, the bell peppers and onions infuse the beef with a deep, aromatic flavor that pairs perfectly over a bed of white rice or mashed potatoes.
Ingredients
- 2 lbs sirloin steak, sliced thin
- 2 bell peppers, sliced
- 1 onion, sliced
- 1 ½ cups beef broth
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- ½ tsp ground ginger
- 2 tbsp cornstarch (mixed with 2 tbsp cold water for thickening)
Preparation Instructions
1
Prep the Meat and Veg
5-10 minutes
Slice the sirloin steak into thin strips against the grain to ensure tenderness. Slice the bell peppers and onions into uniform strips.
2
Layer the Crock Pot
High or Low heat
Place the steak, peppers, and onions into the slow cooker. In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, garlic powder, and ginger. Pour the liquid over the meat and vegetables.
3
Slow Cook
Time varies by setting
Cover and cook on Low for 6–8 hours or on High for 3–4 hours until the beef is tender.
4
Thicken the Gravy
Final 30 minutes
Stir the cornstarch and cold water together to create a slurry. Pour it into the crock pot, stir well, and cook on High for an additional 20–30 minutes until the sauce is thick and glossy.
Tips for the Best Pepper Steak
- The Cut: While sirloin is recommended, you can also use flank steak or round steak. Slicing while the meat is partially frozen makes it much easier to get those restaurant-style thin strips.
- Vegetable Texture: If you prefer your bell peppers to have a bit of a “snap,” add them during the last 1.5 hours of cooking rather than at the beginning.
- Serving: This dish is traditionally served over steamed jasmine rice, but it’s also excellent over egg noodles or even inside a toasted sub roll for a “Philly-style” twist.
