Crockpot Pepper Steak
Tender strips of sirloin steak slow-cooked with bell peppers, onions, tomatoes, and a savory-sweet sauce for a comforting Crockpot Pepper Steak.
6 Servings
Ingredients
For the Pepper Steak:
- 2 pounds sirloin steak cut into strips
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 white onion sliced
- 1 can 14–15 ounces diced tomatoes
- 2 teaspoons garlic minced
- 2 tablespoons olive oil
- ⅔ cup hot water
- 1 beef bouillon cube
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 2 teaspoons Worcestershire sauce
- Salt and black pepper to taste
For Garnish (Optional):
- Thinly sliced green onion
Instructions
Sear the steak
- In a large skillet, heat the olive oil over medium-high heat. Add the strips of sirloin and sauté until browned on all sides. Do not cook through; this step is to develop flavor.
Prepare the broth base
- In a measuring cup, dissolve the beef bouillon cube in the hot water. Whisk in the cornstarch until fully combined, then pour the mixture into the crockpot.
Add seasonings and sauce
- Stir in the Worcestershire sauce, soy sauce, and brown sugar. Add the diced tomatoes along with a pinch of salt and black pepper to taste.
Combine beef and onion
- Transfer the browned steak strips and sliced onion to the crockpot. Stir gently to coat the ingredients evenly in the sauce.
Slow cook
- Cover and cook on low for 6 to 7 hours, or on high for approximately 3 hours, until the steak is tender.
Add peppers
- One hour before the end of cooking time, stir in the sliced red and green bell peppers. Continue cooking until the peppers are tender yet still slightly crisp.
Serve
- Garnish with green onions if desired. Serve the pepper steak over rice, noodles, or mashed potatoes, accompanied by a fresh salad.
Notes
To prepare this recipe gluten-free, replace soy sauce with certified gluten-free tamari or coconut aminos. Ensure that the beef bouillon and Worcestershire sauce used are also labeled gluten-free.