Description
This easy Crockpot Pepper Steak recipe is packed with tender beef and colorful peppers and meanwhile the savory sauce creates one of the best comfort food ideas for busy nights. It is quick to prepare and simple to cook slowly until rich and flavorful and furthermore it works perfectly for meal prep and weeknight dinner plans. This healthy homemade favorite pairs beautifully with rice and vegetables and additionally it is a reliable potluck and holiday dinner option for families.
Ingredients
- 2 pounds beef sirloin
- 1 large green bell pepper
- 1 large red bell pepper
- 1 medium yellow onion
- 2 cups beef broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 3 cloves garlic cloves
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Place the sliced beef into a large bowl and meanwhile drizzle the olive oil over the top before scattering the garlic and black pepper across the meat. Toss everything together until the beef looks lightly glossy and unevenly coated. The beef strips should overlap naturally and meanwhile some edges curl slightly while the garlic clings unevenly across the surface. The color deepens slightly from the oil and seasoning mixture.
- Scatter the sliced onions and bell peppers over the seasoned beef and meanwhile allow the colorful strips to fall naturally across the bowl in loose uneven layers. The red and green peppers create contrast against the darker meat. The vegetables should sit casually across the beef and meanwhile some onion slices slide toward the edges while pepper strips overlap at random angles. The mixture now looks fuller and more colorful.
- Whisk the beef broth and soy sauce together and meanwhile pour the dark liquid unevenly across the beef and vegetables until the bottom of the mixture becomes partially submerged. The liquid creates glossy reflections around the ingredients. Some peppers float slightly while meanwhile the onions soften at the edges as the sauce settles around the beef. The mixture now appears wetter and richer with darker color throughout.
- The beef slowly darkens and meanwhile the peppers become softer with wrinkled edges while the onions turn translucent in the thickening sauce. The liquid bubbles gently around the meat and vegetables. The beef strips shift lower into the sauce and meanwhile the peppers relax into softer uneven shapes with glossy surfaces. The dish now looks deeply cooked and rich with visible sauce coating the ingredients.
- Spoon a generous portion of the beef and peppers over rice and meanwhile allow the glossy sauce to drip naturally around the edges of the plate. The softened peppers sit unevenly across the beef with rich sauce pooling underneath. The final dish looks rustic and homemade and meanwhile the beef appears tender with slightly curled edges and non uniform color throughout the sauce coated mixture.
Notes
Pro Tips:
- Slice the beef against the grain so the finished Crockpot Pepper Steak stays tender and easy to chew after slow cooking.
- Add the peppers halfway through cooking if you prefer firmer vegetables with brighter color and more texture in the sauce.
- Mix the cornstarch fully into cold broth before pouring so the sauce thickens smoothly without visible lumps.
- Serve the beef immediately after cooking because the glossy sauce thickens further as the dish cools on the table.
Storage: Allow the Crockpot Pepper Steak to cool slightly before transferring it into airtight containers and meanwhile keep the sauce with the beef so the meat stays moist. Store leftovers in the refrigerator for up to four days and meanwhile reheat gently on the stove or in the microwave until hot throughout. Freeze portions in sealed containers for up to three months and meanwhile leave slight room at the top for expansion during freezing. Thaw frozen portions overnight in the refrigerator and meanwhile stir the sauce gently while reheating so it regains its glossy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 410
- Sugar: 7g
- Sodium: 780mg
- Fat: 16g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 95mg