Description
A flavorful and tender slow-cooked pepper steak made with beef, bell peppers, and a rich, savory sauce. Perfect for a comforting meal!
Ingredients
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2 pounds beef sirloin, cut into 2-inch strips
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¾ teaspoon garlic powder, or to taste
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3 tablespoons vegetable oil
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1 cube beef bouillon
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¼ cup hot water
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1 tablespoon cornstarch
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½ cup chopped onion
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2 large green bell peppers, roughly chopped
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1 (14.5-ounce) can stewed tomatoes, with liquid
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3 tablespoons soy sauce
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1 teaspoon white sugar
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1 teaspoon salt
Instructions
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Sprinkle the beef strips with garlic powder.
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Heat vegetable oil in a large skillet over medium heat. Sear the beef for about 5 minutes per side until browned. Transfer to a crock pot.
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Dissolve the beef bouillon cube in hot water, then stir in cornstarch until fully mixed. Pour this mixture over the beef in the crock pot.
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Add chopped onions, green bell peppers, stewed tomatoes with liquid, soy sauce, sugar, and salt. Stir gently to combine.
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Cover and cook on High for 3 to 4 hours or Low for 6 to 8 hours.
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Once done, stir well and serve hot over rice, mashed potatoes, or noodles.
Notes
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To thicken the sauce, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it in the last 30 minutes.
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Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
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For added variety, mix in red or yellow bell peppers for a sweeter flavor.
- Prep Time: 10 minutes
- Cook Time: 4 to 8 hours