Introduction
Pepper Steak in a Crock Pot is a delightful and easy-to-make dish that brings together tender beef sirloin, vibrant bell peppers, and rich flavors in a savory sauce. This recipe is perfect for busy weeknights or cozy weekends, allowing you to prep your ingredients and let the slow cooker do all the work.
The combination of seared beef, garlic, and fresh vegetables simmered with soy sauce and stewed tomatoes creates a comforting meal that’s both hearty and satisfying. With minimal effort and maximum flavor, this dish is a fantastic way to enjoy a classic steak dinner without the fuss. Serve it over rice or noodles, and you have a delicious, family-friendly meal that will leave everyone asking for seconds!
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
Directions
Prepare the Beef:
Sprinkle the beef sirloin strips with garlic powder.
Sear the Beef:
Heat the vegetable oil in a large skillet over medium heat. Sear the beef strips for about 5 minutes on each side until browned.
Transfer to Slow Cooker:
Once seared, transfer the beef strips to a slow cooker.
Prepare the Sauce:
In a separate container, mix the beef bouillon cube with hot water until dissolved. Then, stir in the cornstarch until fully dissolved.
Combine Ingredients:
Pour the bouillon mixture into the slow cooker with the beef. Add the chopped onion, green peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt. Stir to combine.
Method of Storage
To keep your Pepper Steak fresh and delicious, follow these storage guidelines:
Short-Term Storage (Refrigeration)
Cool Down:
Allow the cooked pepper steak to cool to room temperature before storing.
Use Airtight Containers:
Transfer the pepper steak into airtight containers. Make sure to separate any rice or noodles if you served them with the dish.
Refrigerate:
Store in the refrigerator for up to 3-4 days.
Long-Term Storage (Freezing)
Cool Down:
Let the pepper steak cool completely before freezing.
Portioning:
Divide the pepper steak into meal-sized portions to make reheating easier.
Freezer Bags/Containers:
Place the portions in freezer-safe bags or airtight containers. Remove as much air as possible to prevent freezer burn.
Label and Date:
Label the bags or containers with the date and contents for easy identification.
Freeze:
Store in the freezer for up to 3 months.
Reheating
From Refrigerator:
Reheat the pepper steak in a skillet over medium heat until warmed through, or microwave in short intervals, stirring in between.
From Freezer:
Thaw overnight in the refrigerator, then reheat as above. Alternatively, you can reheat directly from frozen in a skillet, adding a splash of water or broth to maintain moisture.