This savory and tender beef dish is perfect for those busy weeknights when you don’t have time to cook, or when you want to make something ahead of time. Not only is this recipe incredibly flavorful, but it’s also versatile – you can serve it over rice, egg noodles, or chow mein, depending on your preference.
I first discovered this recipe when I was looking for a way to use up some leftover beef roast, and I’m so glad I did. The combination of beef, bell peppers, onions, and stewed tomatoes creates a delicious and hearty meal that my whole family enjoys. Plus, the slow-cooker makes it incredibly easy to prepare – just brown the beef and add the rest of the ingredients to the pot, and let it cook on low for 8 hours.
Pepper Steak Recipe FAQs: Answered!
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Can I make pepper steak as a freezer meal (before cooking)?
Yes, you can definitely make pepper steak as a freezer meal! To do this, add the raw beef, onions, and peppers to a freezer ziplock bag. Make the sauce mixture and let it cool before adding it to the bag. Freeze the bag for up to 3 months. When you’re ready to use it, simply thaw the bag in the fridge and then add the contents to your slow cooker to cook.
Can I add mushrooms to pepper steak?
Absolutely! If you’re a fan of mushrooms, you can add 1 cup of sliced mushrooms to your pepper steak recipe. Just keep in mind that mushrooms release a lot of moisture when cooked, so your sauce may be a little watery. To combat this, you can try cooking the mushrooms separately before adding them to your slow cooker.
Can I use beef broth instead of bouillon?
Yes, you can use beef broth instead of bouillon if you’re in a pinch. However, keep in mind that the sauce will be less potent with beef broth since it’s not as concentrated as bouillon cubes. To make up for this, you can add a small amount of water to the bouillon cubes when making the sauce. Also, remember that the meat and vegetables will release their own moisture during cooking, which will naturally dilute the sauce.
Slow Cooker Pepper Steak
Ingredients
- 2 lb Beef Roast cut into strips
- Garlic powder
- 2 T Vegetable Oil
- ¼ cup Beef Broth
- 1 T cornstarch
- 1 Onion
- 2 Bell Peppers
- 14 oz Stewed Tomatoes with liquid
- 3 T Soy Sauce
- ¼ tsp ground ginger
- 1 tsp Sugar
- 1 tsp Salt
- 3 cups cooked white or jasmine rice cooked according to package directions
Instructions
- Heat a non-stick skillet and 2 T vegetable oil on medium-high
- Season beef with salt, pepper and garlic powder and brown in vegetable the skillet.
- Transfer beef to your slow cooker, reserving drippings in skillet.
- Add cornstarch and beef broth to skillet and heat over low heat stirring until dissolved. Use a wooden spoon to scrape up any of the drippings from the bottom of the pan.
- Pour mixture over the meat in the slow cooker.
- Remove stem and seeds from bell peppers, roughly chop and add to slow cooker.
- Chop onion and add to slow cooker.
- Add remaining ingredients to slow cooker and cook on low for about 8 hours.
- If your sauce looks too thin after 8 hours, spoon about ¼ cup of the sauce into a dish and blend in another tablespoon of cornstarch and then add it back to slow cooker to thicken.
- Serve over rice
