Description
This Crockpot Pepper Steak Recipe offers tender strips of round steak slow-cooked with vibrant green and red bell peppers, onions, and a savory blend of soy sauce, garlic, and ginger. Perfectly thickened with a cornstarch slurry, this easy slow-cooker dish brings classic Chinese takeout flavors right to your kitchen with minimal effort, ideal for a comforting weeknight meal served over steamed white rice.
Ingredients
Scale
Meat and Vegetables
- 1.5 lbs round steak (cut into thin strips)
- 1 green bell pepper (sliced thick)
- 1 red bell pepper (sliced thick)
- 1/2 onion (sliced thick)
Liquids and Seasonings
- 1 1/2 cups beef broth
- 1/4 cup soy sauce
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tsp black pepper
- 1 tablespoon brown sugar
Thickening Mixture
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- Prepare Ingredients: Cut the round steak into thin strips and slice the green bell pepper, red bell pepper, and onion into thick slices to ensure they hold texture during slow cooking.
- Layer in Slow Cooker: Place the sliced beef, bell peppers, and onions into the crockpot, distributing evenly.
- Add Seasonings and Liquids: Sprinkle the ground ginger, garlic powder, black pepper, and brown sugar over the beef and vegetables. Pour 1/4 cup soy sauce and 1 1/2 cups beef broth into the crockpot.
- Mix and Cook: Stir the mixture gently to combine all ingredients. Cover the crockpot with its lid and cook on low heat for 5 to 6 hours or on high for 2.5 to 3 hours until the steak is tender and cooked through.
- Prepare Thickening Slurry: In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth to create a slurry.
- Thicken the Sauce: Stir the cornstarch slurry into the crockpot mixture. Switch the crockpot to high and cook for an additional 30 to 60 minutes, or until the sauce has thickened to the desired consistency.
- Serve: Serve the pepper steak hot over freshly cooked white rice for a complete meal.
Notes
- This recipe is highly adaptable; feel free to add mushrooms or substitute bell peppers with other colorful peppers for more variety.
- Using round steak or similarly lean cuts ensures the meat stays tender without excessive fat.
- For a thicker sauce, you can increase the cornstarch slurry by 1 tablespoon cornstarch mixed with 1 tablespoon water.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stove or microwave.
- This dish pairs wonderfully with steamed jasmine or basmati rice to soak up the flavorful sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 3 g
- Sodium: 793 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 71 mg
