Description
Tender beef strips and crisp bell peppers simmered in a savory soy‑based sauce, ready in the crock pot for a comforting family dinner.
Ingredients
Scale
- 1 ½ pounds beef steak strips (such as sirloin or flank)
- 2 large bell peppers
- sliced (any color)
- 1 medium onion
- thinly sliced
- 3 cloves garlic
- minced
- ¼ cup low‑sodium soy sauce
- ¼ cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika (optional)
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 2 tablespoons vegetable oil (for searing)
- Salt to taste
Instructions
- Season the steak strips with a pinch of salt and black pepper.
- Heat the vegetable oil in a large skillet over medium‑high heat and quickly sear the beef for 1–2 minutes per side until browned but not fully cooked.
- Transfer the browned beef to the crock pot.,Add the sliced onions, bell peppers, and minced garlic on top of the beef in the slow cooker.
- In a separate bowl, whisk together soy sauce, beef broth, Worcestershire sauce, brown sugar, smoked paprika, and a dash more pepper; pour this mixture over the meat and vegetables.,Cover the crock pot and cook on low for 7–8 hours or on high for 4–5 hours, until the beef is fork‑tender and the vegetables are soft but still retain a slight crunch.,About 15 minutes before serving, mix cornstarch with cold water to create a slurry.
- Stir the slurry into the crock pot, replace the lid, and let the sauce thicken for the remaining cooking time.,Once the sauce has reached a glossy, slightly thick consistency, taste and adjust seasoning with additional salt or pepper if needed.
- Serve the pepper steak over steamed rice, noodles, or mashed potatoes, and garnish with fresh chopped parsley if desired.
Notes
- Add jalapeños for heat
- substitute half the broth with red wine for richness
- or use tamari for a gluten‑free version. Leftovers reheat well.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Serving Size: 4 servings
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