Slow-Cooker Pepper Steak

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Picture by dinnerthendessert

  • Prep Time
    15 Mins
  • Cook Time
    7 Hours
  • Serving
    4
  • View
    400
This Slow-Cooker Pepper Steak is a savory and tender dish that features thinly sliced beef, colorful bell peppers, and a rich, flavorful sauce. It's an easy, comforting meal that's perfect for busy weeknights or a family dinner.

Ingredients

Cake

Nutrition

Per Serving: 

  • Daily Value*
  • Calories:  350
  • Total Fat:  15g
    23%
  • Saturated Fat:  4g
    20%
  • Trans Fat:  0g
  • Cholesterol:  75mg 
    25%
  • Sodium:  1100mg
    46%
  • Total Carbohydrates:  20g
    7%
  • Dietary Fiber:  2g
    8%
  • Sugars:  8g
  • Protein:  30g
    60%

Tips and Recommendations:

  • For extra flavor:  Marinate the beef in the soy sauce mixture for 1-2 hours before cooking.
  • Vegetable variations:  Add other vegetables like mushrooms, snow peas, or carrots for added nutrition and color.
  • Gluten-free option:  Use tamari instead of soy sauce and ensure that the Worcestershire sauce is gluten-free.
  • Serving suggestions:  Pair with a side of steamed vegetables or a simple green salad.
  • Storage:  Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.


FAQs

1. Can I use a different cut of beef? 

Yes, flank steak, skirt steak, or even chuck roast can be used, but cooking times may vary.

2. Do I need to sear the beef before slow cooking? 

Searing is optional but recommended for added depth of flavor.

3. Can I use low-sodium soy sauce? 

Yes, using low-sodium soy sauce allows you to better control the saltiness of the dish.

4. How do I store and reheat leftovers? 

Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

5. Can I make this recipe in an Instant Pot? 

Yes, you can use the sauté function to sear the beef, then pressure cook on high for about 25 minutes, followed by a natural release.

6. What can I do if the sauce is too thin? 

If the sauce is too thin, mix another tablespoon of cornstarch with a tablespoon of water and add it to the slow cooker. Cook on high for an additional 10-15 minutes to thicken.

7. Is it possible to make this recipe spicy? 

Yes, add more red pepper flakes, Sriracha, or a chopped chili pepper to increase the heat level.


Picture by dinnerthendessert

Instructions

  • 1. Prepare the Beef: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the thinly sliced beef and sear until browned on all sides. This step is optional but adds extra flavor.
  • 2. Combine Ingredients in Slow Cooker: Place the seared beef in the slow cooker. Add the sliced bell peppers, onion, and minced garlic.
  • 3. Prepare the Sauce: In a medium bowl, mix together the beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, ground ginger, black pepper, salt, and red pepper flakes (if using). Pour this mixture over the beef and vegetables in the slow cooker.
  • 4. Slow Cook: Cover and cook on low for 6-7 hours, or until the beef is tender and the vegetables are cooked.
  • 5. Thicken the Sauce: About 30 minutes before serving, mix the cornstarch with water in a small bowl to create a slurry. Stir the slurry into the slow cooker. Cover and cook on high for the remaining 30 minutes to thicken the sauce.
  • 6. Serve: Serve the pepper steak hot over cooked white rice. Garnish with chopped fresh parsley or green onions if desired.
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