Name: Crock Pot Pepper Steak
Prep time: 15 min
Cook time: 375 min
Total time: 390 min
Ingredients: 2 lbs. sirloin cut into 2-inch (by ½-inch strips); 2 tsp garlic powder; 1 tbsp canola oil (grapeseed oil, or a different neutral oil); ¼ c. plus 2 tbsp water (divided); 1 large yellow onion; 2 green bell peppers (cored and cut into ½-inch strips); 2 red (yellow, or orange bell peppers, cored and cut into ½-inch strips); 2 tbsp honey; 1 tbsp minced fresh ginger; 1 15- oz. can fire roasted diced tomatoes in their juices; ¼ c. low sodium soy sauce plus additional to taste; 2 tbsp Worcestershire sauce; ¼ tsp red pepper flakes plus additional to taste; Prepared brown rice (quinoa or cauliflower rice, for serving); 5 tbsp cornstarch divided; ½ tsp kosher salt; 1/2 tsp black pepper

PREP TIME: 15 mins | COOK TIME: 6 hrs 15 mins | TOTAL TIME: 6 hrs 30 mins | SERVINGS: 5

This crock pot pepper steak is an easy and delicious dinner with tender beef and bell peppers in a mouthwatering thick, rich sauce. Serve this over steamed rice for a filling meal any time!

Ingredients

2 lbs. sirloin cut into 2-inch, by ½-inch strips

2 tsp garlic powder

1 tbsp canola oil, grapeseed oil, or a different neutral oil

¼ c. plus 2 tbsp water, divided

1 large yellow onion

2 green bell peppers, cored and cut into ½-inch strips

2 red, yellow, or orange bell peppers, cored and cut into ½-inch strips

2 tbsp honey

1 tbsp minced fresh ginger

1 15-oz. can fire roasted diced tomatoes in their juices

¼ c. low sodium soy sauce plus additional to taste

2 tbsp Worcestershire sauce

¼ tsp red pepper flakes plus additional to taste

Prepared brown rice, quinoa or cauliflower rice, for serving

5 tbsp cornstarch divided

½ tsp kosher salt

1/2 tsp black pepper

How to make Crock Pot Pepper Steak

Step 1: In a bowl, place the beef and coat it with garlic powder, salt, and black pepper.

Step 2: In a large skillet, heat the oil on medium-high heat. Once hot, add the beef and sear for about 5 minutes until all sides are almost cooked. To a 6-quart slow cooker, transfer the beef and any cooking juices.

Step 3: Add the onions to the now-empty skillet. Adjust the heat to high and pour in 1/4 c. water. Deglaze the pan and saute the onions for about 3 minutes until lightly browned and the liquid has cooked off. To the slow cooker with the beef, transfer the onions.

Step 4: Add the green and red bell peppers to the slow cooker along with the tomatoes.

Step 5: Place the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tbsp cornstarch in a small bowl or a large liquid measuring cup. Whisk well, then pour this into the slow cooker.

Step 6: Cover with the lid and set to cook for 6 to 7 hours on low or until the beef is tender. You can also cook for 3 to 4 hours on high.

Step 7: Whisk the rest of the 2 tbsp cornstarch and 2 tbsp water in a small bowl to make a slurry. Stir this into the slow cooker and cook for another 10 minutes on high, uncovered.

Step 8: Stir and adjust the salt, soy sauce, and/or red pepper flakes to taste. Serve the pepper steak with brown rice garnished with some green onions. Enjoy!

Notes:

You can add the bell peppers a little more than halfway through cooking if you do not prefer them quite tender.

In an airtight storage container, keep any leftover steak and store it in the fridge for up to 3 days.

In a large skillet, gently reheat the leftovers over medium-low heat. Or rewarm in the microwave.

In an airtight freezer-safe storage container, place the pepper steak and freeze for up to 3 months. Before reheating, thaw in the fridge overnight.

Nutrition Facts:

SERVING: 1(of 5); about 1.5 slightly heaped cups
CALORIES: 396 kcal, CARBOHYDRATES: 29g, PROTEIN: 42g, FAT: 11g, SATURATED FAT: 3g, CHOLESTEROL: 111mg, POTASSIUM: 928mg, FIBER: 3g, SUGAR: 14g, VITAMIN A: 2036IU, VITAMIN C: 103mg, CALCIUM: 99mg, IRON: 5mg