Pepper Steak (Crockpot)

We were fortunate to have a couple of days where the humidity wasn’t terribly high here last week.  A break from the hot Georgia heat was definitely nice and just as expected, the heat returned full force.  Time to break out
the crockpot again to keep the house as cool as possible. I hadn’t made Pepper Steak in quite some time and it sounded good and since it was going to be slowcooked all day, even better.  Lucky for me, I managed to snag two packages of stir-fry strips that were in the “use today or freeze for later” meat case at the grocery store. The sirloin strips are perfect for this.

Typically I would start this in the morning and it would be done at a normal dinner hour; however, my husband has a standing Tuesday and Thursday evening date with his biker gang.  We’re not talking motorcycles here, but the other two-wheeled bike. It’s quite a large group they have riding and they usually ride for a couple of hours averaging 40 miles or so. This means dinner isn’t usually eaten till almost 8:00 pm.  Dinner doesn’t have to go into the crockpot till around lunchtime on these days.  Perfect for me as some days I tend to not remember to take anything out for dinner until lunchtime.

This meal smelled so good cooking all day that I could hardly wait to eat it over some rice.  You could also serve it over egg noodles just as easily.  Leftovers are great as Pepper Steak Tacos or quesadillas. Of course, this particular evening, we had no leftovers. It was that good.

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Pepper Steak (Crockpot)

This easy crock pot Pepper Steak is a delicious combination of tender steak strips, fire-roasted tomatoes, and peppers cooked in an Asian-inspired sauce.

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Author: Lisa Kerhin

Ingredients

• 2 lbs beef sirloin cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon or 1/4 cup beef broth if using broth, omit water
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 tsp red pepper flakes
• 1 14.5 ounce can fire-roasted tomatoes, do not drain
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 medium onion sliced
• 1 large green bell pepper sliced into strips (I tend to use whatever color peppers I have on hand)
• 1 large red bell pepper sliced into strips

Instructions

• Sprinkle strips of sirloin with garlic powder. Preheat a large skillet over high heat, heat the vegetable oil and brown the seasoned beef strips. Do not cook the beef, you just want to brown it fast, about a minute is all it takes if your oil is hot enough (it will sizzle when you place the meat in the pan). Do not crowd the beef in the pan, brown it in batches. Transfer to a crockpot.
• Mix bouillon cube with hot water until dissolved. You can use beef broth in place of the bouillon cube and water. Mix the cornstarch in the broth until dissolved. Pour into the crockpot with meat.
• In a small bowl, combine the tomatoes, red pepper flakes, soy sauce, and white sugar. Pour into the crockpot and stir to combine with the meat and bouillon mixture.
• Cover, and cook on High for 3 to 4 hours or on Low for 6 to 8 hours. About an hour and a half before serving, add the peppers and onion to the crockpot. Adding them at this point will cook them and retain their crispness. I find that adding them at the beginning will overcook them and be mushy.
• If you prefer a thicker sauce, add a mixture of 1 tablespoon water and 1 tablespoon cornstarch to the crockpot when adding the vegetables.
• Serve over rice.

Notes

For convenience you can use the already cut stir-fry strips of sirloin beef. Flank steak or London broil can be used as well.

Nutritional Disclaimer

“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Enjoy!