Description
This Pepper Steak recipe slow cooks tender beef strips with vibrant bell peppers and onions in a savory soy-based sauce, resulting in a rich and flavorful dish perfect for serving over rice or noodles. Utilizing a crock pot, it allows the flavors to meld together beautifully while keeping the beef juicy and tender.
Ingredients
Scale
Beef and Vegetables
- 2 lbs beef steak, cut into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, minced
Sauce
- 1/4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1 cup beef broth
Thickening
- 1 tablespoon cornstarch
- 1 tablespoon water
Seasoning
- Salt and pepper, to taste
Instructions
- Prepare the Ingredients: Place the beef strips, sliced red and green bell peppers, sliced onion, and minced garlic into the crock pot, arranging them evenly.
- Mix the Sauce: In a separate bowl, combine the soy sauce, Worcestershire sauce, and beef broth. Stir well until all ingredients are fully incorporated.
- Pour the Sauce: Pour the prepared sauce mixture over the beef and vegetables in the crock pot, ensuring everything is evenly coated with the sauce.
- Cook: Set the crock pot to cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours. This slow cooking process tenderizes the beef and allows the flavors to meld seamlessly.
- Thicken the Sauce: About 30 minutes before serving, mix the cornstarch and water in a small bowl until smooth to create a slurry. Stir this slurry into the crock pot mixture to thicken the sauce. Continue cooking for the remaining time until the sauce becomes glossy and slightly thickened.
- Season: Taste the sauce and adjust the seasoning with salt and pepper as needed, keeping in mind that the soy sauce already adds a notable saltiness.
- Serve: Serve the pepper steak hot over cooked rice or noodles, allowing the sauce to soak into the grains for a delicious and complete meal.
Notes
- For a gluten-free version, ensure you use gluten-free soy sauce or tamari.
- To enhance flavor, marinate the beef strips in soy sauce and Worcestershire sauce for 30 minutes before cooking.
- You can add additional vegetables, such as mushrooms or snap peas, for extra texture and nutrition.
- If you prefer a thicker sauce, increase the cornstarch slurry quantity slightly.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
