Slow-Cooker Pepper Steak

1,847 Reviews 88 Pics
  • Prep

    20 m
  • Cook

    4 h 10 m
  • Ready In

    4 h 30 m
MJWAGNER68
Recipe by  MJWAGNER68

“Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein.”

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Ingredients

Adjust Servings

Original recipe yields 6 servings

Directions

  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

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Reviews (1,847)

Rate This Recipe
KS
1528

KS

Absolutely delicous!!! My husband loved it!!!! I did as some others suggested and bought the pre-sliced beef stir fry strips to make it a little quicker. The ony other thing I did was sliced my green peppers into strips instead of chopping them. I would definitely recommend adding the peppers when the dish is almost done though because they get really mushy and if you like crisper peppers I would add them last.

TKF123
953

TKF123

Don't be fooled by the name. This is not a traditionally prepared Chinese Pepper Steak but it is very good nonetheless. In addition to seasoning the beef with garlic powder, I added red pepper flakes and fresh minced garlic to the crock pot. Also, I suggest adding the green pepper during the last couple of hours of cooking so that they maintain a crispy texture (I added mine at the beginning and they were very mushy). Finally, I added a tablespoon or so of cornstarch (mixed with cool water) just before serving. This created a wonderful gravy that was perfect over rice.

Chef Eeyore
677

Chef Eeyore

This recipe was DELICIOUS and sooooo easy to make! My grocery store had pre-sliced "Beef For Stir-Fry" on sale, so I substituted that for the sirloin and it turned out fantastic (it also saved alot of time and effort not having to slice the meat myself)! I followed the recipe exactly and it was done after about 6 hours on low... the meat was super tender and almost falling apart! The sauce was a little bit thinner than I like, so I took another tablespoon of cornstarch and mixed it in a small bowl with a little bit of the sauce, then dumped it back into the crockpot and mixed it up real well. Then I let it cook on low for another 30 minutes and this thickened the sauce up perfectly! I served it over steamed white rice and then served the leftovers the next day with mashed potatoes -- both were YUMMY! My husband and I really loved this recipe and I'll definitely be making it again!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 15.8 g
  • 24%
  • Carbs
  • 11.7 g
  • 4%
  • Protein
  • 28.2 g
  • 56%
  • Cholesterol
  • 65 mg
  • 22%
  • Sodium
  • 1189 mg
  • 48%

Based on a 2,000 calorie diet

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