Pepper Steak In A Crock Pot
Tender, juicy strips of beef slow-cooked with colorful bell peppers in a savory Asian-inspired sauce. This crock pot version of the classic Chinese-American dish offers all the flavors of the traditional recipe with the convenience of hands-off cooking.
Ingredients
- 2 pounds beef sirloin cut into 1-inch strips
- 3 bell peppers 1 red, 1 yellow, 1 green, cut into 1-inch pieces
- 1 large onion sliced
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- Fresh parsley for garnish
Instructions
- Cut beef sirloin against the grain into 1-inch strips
- Heat olive oil in a large skillet over medium-high heat
- Brown meat strips in batches, about 2-3 minutes per side
- Transfer browned meat to crock pot
- Add sliced onions, garlic, and ginger
- In a bowl, whisk together soy sauce and beef broth
- Pour sauce mixture over meat
- Cook on LOW for 6-8 hours or HIGH for 3-4 hours
- Add bell peppers during the last 1 hour of cooking
- Mix cornstarch with 1/4 cup cold water
- Stir cornstarch slurry into the crock pot
- Cook additional 30 minutes until sauce thickens
- Garnish with fresh parsley before serving
Notes
Choose well-marbled sirloin for best results
Cut meat against the grain for tenderness
Add peppers later to prevent overcooking
Use low-sodium soy sauce to control salt content
Can be served over rice or noodles