A simple, hands-off meal that’s packed with flavor and comfort! This Chinese-inspired pepper steak recipe combines tender beef with bell peppers and onions, simmered to perfection in a savory sauce. It’s ideal for serving over rice, noodles, or even mashed potatoes.
Prep Time: 10 minutes
Cook Time: 6 hours (on LOW) or 3 hours (on HIGH)
Total Time: 6 hours
Servings: 6
Calories per Serving: 267 kcal
Ingredients
- 2 lbs beef sirloin strips (or sirloin steak cut into slices)
- 3 large colorful bell peppers (red, yellow, and green), sliced thick
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3/4 cup beef broth
- 3 beef bouillon cubes
- 1/4 cup soy sauce (or tamari for gluten-free)
- 2 tsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp cornstarch
Instructions
Step 1: Make the Sauce
- In a mixing glass or bowl, combine the hot beef broth with the beef bouillon cubes. Stir well, crushing the bouillon cubes to dissolve them completely.
- Add the soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch. Stir the mixture thoroughly to combine all ingredients into a smooth sauce.
Step 2: Prepare the Crockpot
- Place the beef strips into the bottom of your slow cooker.
- Pour the prepared sauce over the beef, making sure the meat is evenly coated.
- Add the sliced bell peppers, onions, and minced garlic on top of the beef and sauce mixture. Do not stir yet; just layer everything in.
Step 3: Slow Cook
- Set the slow cooker to LOW for 6 hours or HIGH for 3 hours.
- If possible, stir the ingredients halfway through the cooking time to ensure even cooking.
- Once the cooking time is up, stir the mixture well to combine the beef, vegetables, and sauce.
Step 4: Serve
- Transfer the cooked pepper steak to a serving dish.
- Serve over rice, noodles, or mashed potatoes for a hearty meal.
Tips & Tricks
- Use thin slices of beef: For the best results, slice the beef into thin strips to ensure it becomes tender while slow cooking.
- Stir halfway through: If possible, stir the ingredients halfway through the cooking time to help evenly distribute the sauce and flavors.
- Thicken the sauce: If you prefer a thicker sauce, mix an additional 1 tbsp of cornstarch with a small amount of cold water and stir it into the slow cooker during the last 30 minutes of cooking.
- Customize with vegetables: Feel free to add other vegetables like mushrooms, zucchini, or carrots for extra flavor and nutrition.
Notes
- Liquid Release: While the recipe might seem like there’s not enough sauce at the start, the beef and vegetables will release their own juices as they cook, and you’ll have more than enough sauce at the end of the cooking time.
- Cooking on HIGH vs. LOW: Cooking on LOW will give you a more tender and flavorful result, but if you’re short on time, cooking on HIGH will still give you a delicious dish.
FAQs
Q: Can I use other cuts of beef?
A: Yes! While sirloin works great, you can also use flank steak, skirt steak, or even chuck roast. Just make sure to slice the beef thinly for optimal tenderness.
Q: Can I make this dish gluten-free?
A: Absolutely! Use tamari instead of soy sauce to make the dish gluten-free.
Q: Can I freeze the leftovers?
A: Yes! Let the pepper steak cool completely before transferring it to an airtight container. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the microwave.
Q: How can I adjust the spice level?
A: If you prefer a spicier version, add some red pepper flakes or a sliced chili pepper to the crockpot along with the bell peppers and onions.
Q: What can I serve this with?
A: Pepper steak is traditionally served over rice or noodles, but you can also serve it with mashed potatoes, cauliflower rice for a low-carb option, or even steamed vegetables.