Crockpot Pepper Steak
Ingredients:
1 ½ lbs beef sirloin or flank steak, thinly sliced into strips
2 tablespoons olive oil
1 onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
3 garlic cloves, minced
1/3 cup soy sauce
1/3 cup beef broth
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon ground ginger
1 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional for heat)
2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
Cooked white or brown rice, for serving
Sliced green onions and sesame seeds for garnish (optional)
Instructions:
1. Brown the Steak:
Heat the olive oil in a large skillet over medium-high heat. Add the sliced steak strips and cook for about 2-3 minutes per side, just until browned. You don’t need to fully cook the meat since it will finish cooking in the crockpot. Remove the beef from the skillet and set it aside.
2. Prepare the Crockpot:
In the bottom of your crockpot, add the sliced onion, green, red, and yellow bell peppers, and minced garlic.
3. Add the Sauce:
In a small bowl, whisk together the soy sauce, beef broth, Worcestershire sauce, brown sugar, ground ginger, black pepper, and red pepper flakes (if using).
Pour the sauce over the vegetables and stir to coat them.
4. Add the Steak:
Place the browned steak strips on top of the vegetables and sauce in the crockpot.
5. Slow Cook:
Cover the crockpot and cook on LOW for 5-6 hours or on HIGH for 3-4 hours, until the steak is tender and the flavors are well combined.
6. Thicken the Sauce:
About 30 minutes before serving, mix 2 tablespoons of cornstarch with 2 tablespoons cold water to form a slurry. Stir the slurry into the crockpot to thicken the sauce.
Continue cooking for an additional 30 minutes until the sauce thickens.
7. Serve:
Serve the pepper steak over cooked white or brown rice, and garnish with sliced green onions and sesame seeds if desired.