In the world of slow, savory and heartwarming meals, the Slow Cooker Pepper Steak stands a class apart. This dish, a magical concoction of tender, juicy steak pieces swimming in a flavorful gravy of bell peppers and spices, ticks all boxes for comfort food. Whether it is a lazy Sunday family dinner, or the centerpiece for a holiday gathering, this slow cooker pepper steak can always steal the show.
But what really sets this dish apart is the ease and convenience of making it. The slow cooker does most of the magic, simmering the ingredients gently and slowly to draw out their best flavors. With a little prep work, dump everything into your slow cooker and let it do its job. Your house will be enveloped with the mouthwatering smell of a gourmet meal in no time. Taste-wise? Guaranteed delight for your tastebuds.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 6 servings
- Yield: 6 hearty plates of pepper steak
So, without further ado, let’s get into the nitty-gritty of this tantalizing culinary masterpiece.
Ingredients & Equipment You’ll Need
Ingredients:
- 2 lbs beef sirloin, cut into 2-inch strips
- Garlic powder to taste
- 3 tbsp vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 small onion, sliced
- 2 large bell peppers, roughly chopped
- 1 can (14.5 ounces) stewed tomatoes, with juice
- 3 tbsp soy sauce
- 1 tsp white sugar
- 1 tsp salt
Equipment:
- Slow cooker
- Knife and chopping board
- Skillet
How To Make Slow Cooker Pepper Steak
1. Season the sirloin with garlic powder and brown it in a skillet with hot oil.
2. Dissolve the beef bouillon in hot water and add the mixture into the slow cooker.
3. Add the browned meat and the rest of the ingredients into the slow cooker.
4. Cook on high for 3-4 hours or on low for 6-7 hours.
Tips For The Best Results
- Be generous with the seasoning for the best flavour profile.
- Saute the onions and peppers before adding them for an extra depth of flavour.
Storage Tips
- Store any left-overs in an air-tight container in the refrigerator for up to 3 days.
- Freeze portions in ziploc bags for up to one month. Thaw in the fridge for 24 hours before reheating in a slow cooker.
Frequently Asked Questions
Q: Can this recipe be adapted for vegetarians or vegans?
A: Absolutely! You can replace the beef sirloin with your preferred veggies or plant-based proteins.
Q: Can you suggest an alternative to soy sauce?
A: You can substitute soy sauce with tamari or liquid aminos.
Q: Can I use cornstarch to thicken the sauce?
A: Yes, you can mix a tablespoon of cornstarch with a bit of water and add it to the slow cooker in the last half hour of cooking to thicken the sauce.
Q: What can I serve this with?
A: This dish goes well with a side of white or brown rice, mashed potatoes or steamed veggies.
Q: What size of slow cooker should I use?
A: A 4 to 6 quart slow cooker will be perfect for this recipe.
Nutritional Facts of Slow Cooker Pepper Steak
- Calories: 280
- Protein: 26g
- Fat: 16g
- Carbs: 7g
- Sugar: 4g
- Fiber: 2g
After having the Slow Cooker Pepper Steak, I can confidently say, it’s a dish you would love to revisit, over and over again. Tastes great straight from the pot, but the flavors really mingle and elevate when left overnight. Serve it up with boiled rice or a slice of crusty bread for a truly delightful meal. Happy Cooking!
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