One of our family’s favorite recipes is for wonderfully delicate and tasty crockpot pepper steaks. You can prepare it in the slow cooker in advance and then serve it over rice, egg noodles, or chow mein.
| Prep Time: | 20 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 30 mins |
| Servings: | 6 |
Ingredients
- 2 pounds beef sirloin, cut into 2 inch strips
- ¾ teaspoon garlic powder, or to taste
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- ¼ cup hot water
- 1 tablespoon cornstarch
- ½ cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5 ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Instructions
- Sprinkle beef sirloin strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear beef strips, about 5 minutes per side. Transfer to a slow cooker.
- Mix bouillon cube with hot water in a separate container until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with beef strips. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
- Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Nutrition Facts
| Calories | 301 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 2 g |
| Protein | 28 g |
| Saturated Fat | 5 g |
| Sodium | 1189 mg |
| Sugars | 5 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
Love this recipe. As mentioned elsewhere, prepared per instructions, this thing is salty. This could be remedied by leaving out the teaspoon of salt and-or using low sodium soy sauce. In my case, I had to use regular gluten free soy sauce. I can’t seem to find low sodium, gluten free soy sauce.
Great recipe. My husband loved it! I served it with brown rice & fresh corn. I bought a 2lb sirloin roast & sliced it. I used beef stock instead of using the beef bouillon.
I’m always requested to make this pepper steak recipe, everyone always loves it. I do add a couple of drops of Worcestershire sauce, and I do one green, red and yellow capsicum to the slow cooker after 2 hours on low. As suggested in the comment section, and also sauté my onions in the fry pan for just a few minutes continuously stirring so they don’t burn and then add to slow cooker. I’d recommend this recipe
This recipe was easy and the results were delicious. Instead of two green bell peppers, I used one green and one red.
Delicious. However, I did make a some quantity changes. I increased the meat by half, used a whole onion, 3 peppers, and 2 cans of Italian flavored stewed tomatoes. I also increased the garlic considerably. We love garlic. It was a hit. Thank you.
Have made this recipe several time and always comes out delicious!
I loved the recipe but I did tweak it a bit. I used green and yellow peppers and I used brown sugar instead of white. I misread the recipe and I added 1 Tbsp of brown sugar and we ate it over rice. My husband loved it. The second time I made it I started in a large pan on the stovetop and finished it in an hour in the oven at 350 degrees. It was wonderful! It will forever be a favorite of ours! Thank you!
I used canned tomatoes with a lot of coloured peppers with the green. Great tasting
The result, served over rice, really came out like I was eating at a nice chinese restaurant. Will make again. Added a can of water chestnuts and baby corn, took it to another level.
loved it. I followed almost exactly. I had frozen beef broth that I added. I cooked the beef around 1:30pm and started the crockpot around 2pm. I cooked high for 45 minutes then changed back to low and cooked 3 hours. Then I went back to high for an hour. The beef was perfectly tender. Not at all chewy. I bought a good cut from Wildfork. I used three different peppers. It was fantastic.
Outstanding. Our slow cooker is a bit on the hot side for settings so we cooked on low for 6 hours and it was perfect. Vegetables soft but not mushed out and meat very tender. We added a bit more garlic salt, but other than that we followed the recipe exactly. Served on rice or toast.
This is simple and GREAT ! I bought the stir fry beef in a pinch, made double the sauce. did NOT add the salt, but did add some fresh ground pepper and red pepper flakes, cause we like spicy. Did half the peppers & onions first, but saved other 1/2 and added last half of cooking. I actually even cheated and used the frozen bag of peppers & onions for first part, to use what I had in freezer. followed other suggestions and added worchestershire, and I squeezed in about 2 T. of spicy bbq sauce (cause why not!) served on Jasmine rice – SOO GOOD ! I’m gonna try with broccoli soon also ! Love both of these dishes at chinese take out – and this was SO much better
After reading reviews I put the peppers in later. This is a definite keeper!! I usually add bean sprouts and snow peas to up the veggies. Also I prefer the other colors of bell peppers over the green. Tonight I’m using yellow and orange.
Yummy over a bed of noodles. Add tbsp hot sauce to give some zip
The meat cooked well but the flavor was just ok for us. I wouldn’t make this again.
Delicious! I followed the advice of reviewers if adding the bouillon cube, do not add the teaspoon of salt and used sodium free soy sauce . I sautéed the onions and fresh garlic and then browned the meat seasoned it with a little salt and pepper and added ginger paste. I also doubled the cornstarch and water for more gravy. I will make this again.
Bought 2 pounds of sirloin, 16.00 dollars, and per this recipe’s instructions, cooked it to death. Meat was SO dry when I opened the crock pot after 7 hours on low that it could not be eaten. I don’t know if by 6-8 hours the writer meant 6, and the last hour did it in? Or “brown the beef” means something completely different than it means to me? Or maybe by “2 inch strips” they meant 2 inches long AND wide??? Maybe our crockpot’s low setting is busted, I don’t know. Huge disappointment, waste of time and money, I don’t understand all the positive reviews.
Great recipe. I used store bought no salt beef broth instead of bullion cubes so I had no trouble with it being too salty. This one is a keeper for my family.
Very easy and very good. Steak was tender! Served over rice.
Loved this!! So easy and hearty. I’ll definitely be making this again!!
This is a great recipe. I heavily salted and peppered the steak and then seared it whole but left it very rare. I then sliced it and put it in the cooker. I then slightly cooked the veggies in the pan to get the brown bits from the pan. Every one loved it. next time I will wait to add the veggies until it’s almost done so they are more crunch.