Crockpot Pepper Steak
Ingredients:
1 1/2 pounds beef sirloin, thinly sliced
2 tbsp olive oil
1 large onion, sliced
3 bell peppers (red, green, and yellow), sliced
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup beef broth
1/4 cup soy sauce
2 tbsp cornstarch
2 tbsp water
1 tbsp brown sugar
1 tsp dried oregano
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (optional, for extra heat)
Cooked rice, for serving
Directions:
Sear the Beef:
Heat the olive oil in a large skillet over medium-high heat.
Add the beef slices and sear for 2-3 minutes until browned. You may need to do this in batches to avoid overcrowding the pan.
Transfer the browned beef to the crockpot.
Prepare the Vegetables:
In the same skillet, add the sliced onion and bell peppers. Sauté for 2-3 minutes until they start to soften.
Add the minced garlic and cook for an additional 1 minute.
Add Ingredients to the Crockpot:
Add the sautéed onions, bell peppers, and garlic to the crockpot with the beef.
Pour in the diced tomatoes with their juices, beef broth, soy sauce, and brown sugar. Stir to combine.
Season and Cook:
Sprinkle the dried oregano, black pepper, and crushed red pepper flakes (if using) over the mixture. Stir well.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the vegetables are cooked.
Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch and water to make a slurry.
Stir the slurry into the crockpot to thicken the sauce. Continue to cook on high for the remaining time.
Serve:
Serve the pepper steak over cooked rice. Garnish with fresh parsley if desired.
Prep Time: 15 minutes | Cook Time: 6-7 hours on low or 3-4 hours on high | Total Time: 6-7 hours
Kcal: Approximately 300 kcal per serving | Servings: 4-6