This flavorful and tender crockpot pepper steak will be a new favorite. The savory richness of the dish and just how simple it is to cook and prepare will make you want it again and again!
WHY YOU'LL LOVE THIS RECIPE
It's a dump and go recipe- there is no precooking the ingredients!
The beef turns out super tender and flavorful, think melt-in-your-mouth!
It's hands off throughout the cooking process- nothing is added at a later time!
There is minimal prep time- just 5 or 10 minutes of slicing veggies!
On busy nights with no time to cook slow cooker pepper steak will be a lifesaver.
Serves 6, but don’t be surprised that there will be seconds.
Beef sirloin strips: sometimes called sirloin tips or beef for stir fry when precut. You can also use sirloin steaks that you cut into long slices.
Bell peppers: my preference is a combination of green, yellow, red, and orange.
Onion: I prefer a sweet onion but a yellow onion works too!
Garlic cloves: go for fresh garlic but garlic powder in a pinch.
Beef broth: substitute with water, as the recipe also uses bouillon cubes to make a concentrated beef broth.
Beef bouillon cubes: or packets.
Honey: can replace with agave syrup or pure maple syrup.
Ginger: I use ground ginger but you can grate fresh ginger root too.
Cornstarch: added to the broth as a thickener. For a thinner sauce, leave out the cornstarch.
Make the sauce. Combine hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt and cornstarch in a mixing glass. Stir well, crushing the bouillon cubes.
Place beef strips into the slow cooker. Pour sauce on top. Add peppers, onions and garlic on top of the beef. Set to low for 6 hours or high for 3 hours. Stir ingredients half way through. When finished stir well and transfer to a serving dish. This pepper steak would be best served over rice with a side salad and a glass of your favorite red wine. Enjoy!