If you’ve been on the hunt for a hearty, flavor-packed dish that’s a breeze to prepare, look no further than this Slow Cooker Pepper Steak Recipe. It’s a symphony of savory beef, vibrant peppers, and rich sauces, all melding together in the comforting embrace of your trusty slow cooker.
Why You’ll Love This Recipe
- Time-Saving: Your slow cooker does all the work, leaving you free to enjoy the day.
- Bursting with Flavor: The combination of soy sauce and beef bouillon creates an unforgettable taste adventure.
- Perfectly Tender: Slow-cooked beef strips become melt-in-your-mouth deliciousness.
- Flexible: Easily adaptable to suit various dietary preferences or available ingredients.
Ingredients You’ll Need
Don’t let the simplicity of the ingredients fool you—each plays a vital role in crafting that deep and savory flavor profile. From the robust beef to the vibrant bell peppers, every element comes together harmoniously in this Slow Cooker Pepper Steak Recipe.
- Beef (1kg/2.2 lb, cut into strips): Opt for a tough cut of beef which becomes tender after slow cooking.
- Red and Green Bell Peppers: These add a beautiful color contrast and a hint of sweetness.
- Onion, chopped: Provides a base flavor that’s essential to the dish.
- Beef Bouillon Cube: Intensifies the beefy goodness.
- Light Soy Sauce: Adds umami that deepens flavors.
- Ginger and Garlic (1 tsp each): Bring a fragrant and aromatic dimension.
- Crushed Tomatoes (400g/14.1 oz): Contributes a rich texture and zesty taste.
- Brown Sugar (2 tsp): Balances the acidity and enhances natural sweetness.
- Cornstarch (1 Tbsp) with Water: Thickens the sauce for a perfect consistency.
Variations
The beauty of this Slow Cooker Pepper Steak Recipe is its versatility. Feel free to customize according to your taste—here are a few suggestions to get you started.
- Spicy Twist: Add some sliced jalapeños or a sprinkle of chili flakes for a kick.
- Vegetarian Option: Swap beef for firm tofu or tempeh and use vegetable broth for a veggie-friendly meal.
- Low Carb: Replace the brown sugar with a sugar substitute to reduce carbohydrates.
How to Make Slow Cooker Pepper Steak Recipe
Step 1: Brown the Beef
In a frypan over high heat, quickly brown the beef strips. This step adds a layer of flavor by caramelizing the exterior of the meat, though you can skip it if you’re short on time.
Step 2: Prepare the Bouillon
Combine the boiling water and beef bouillon cube in a small bowl, stirring until completely dissolved. This creates a beefy broth foundation that enhances the stew’s depth.
Step 3: Combine Ingredients
In your slow cooker, mix together the browned beef, peppers, onion, bouillon mix, soy sauce, ginger, garlic, black pepper, crushed tomatoes, and brown sugar. Stir gently to combine all elements.
Step 4: Slow Cook
Set your slow cooker on low and let it work its magic for 6-8 hours, until the beef reaches tender perfection and the flavors have fully melded.
Step 5: Thicken the Sauce
Mix cornstarch with water to form a paste and stir into the slow cooker. Let it cook for another 15 minutes or until the sauce thickens to your liking.
Pro Tips for Making Slow Cooker Pepper Steak Recipe
- Flavor Layering: For added depth, try a smoky paprika sprinkle when starting the slow cook.
- Pepper Timing: Add peppers halfway through if you prefer them crispier.
- Bouillon Booster: Double bouillon cubes for an extra punch of beefy taste.
- Rest Period: Let the dish sit for 10 minutes before serving, allowing flavors to meld further.
How to Serve Slow Cooker Pepper Steak Recipe
Garnishes
Finish your Pepper Steak with a sprinkle of fresh chopped parsley or cilantro, and a dash of sesame seeds for a delightful visual and textural contrast.
Side Dishes
This dish begs to be served with fluffy white rice or buttery mashed potatoes, both of which perfectly soak up that rich, thick sauce.
Creative Ways to Present
Consider serving your Pepper Steak in rustic bowls with a side of crusty bread for an inviting, homey vibe. It also looks stunning plated over a bed of steamed rice on a large platter for a family-style feast.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to three days. The flavors deepen as they sit, making next-day leftovers just as delightful.
Freezing
Portion the cooked pepper steak into resealable freezer bags, ensuring as much air as possible is removed before sealing. Freeze for up to three months for a convenient, future meal.
Reheating
For best results, reheat your Pepper Steak gently on the stovetop over medium-low heat, or in a microwave, to prevent the beef from toughening and to retain its tender texture.
FAQs
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Can I use a different cut of meat for this recipe?
Absolutely! While tougher cuts like chuck or round are ideal due to the long cooking time, you can experiment with other cuts. Just remember that leaner cuts may not become as tender.
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What if I don’t have fresh ginger and garlic?
No worries! You can substitute ground ginger and garlic powder. Use about 1/4 teaspoon of each to maintain flavor balance.
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Is it possible to make this recipe vegetarian?
Yes, simply replace the beef with tofu or tempeh and the beef bouillon with vegetable broth for a tasty vegetarian version.
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Can I prepare the ingredients ahead of time?
Definitely! You can chop the veggies and brown the beef a day in advance, storing them in the fridge until you’re ready to start cooking.
Final Thoughts
The Slow Cooker Pepper Steak Recipe is a testament to how a handful of humble ingredients can transform into a magnificent, cozy meal. Gather your ingredients, set your slow cooker, and prepare for a dish that’s sure to delight everyone at the table. Give it a try, and savor the delectable harmony of flavors!
Print
Slow Cooker Pepper Steak Recipe
- Prep Time: 30 Minutes
- Cook Time: 8 Hours
- Total Time: 8 Hours 30 Minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Slow Cooker Pepper Steak is a hearty and flavorful dish featuring tender strips of beef cooked with vibrant bell peppers, onions, and a savory tomato-based sauce. Perfect for a comforting meal, it requires minimal hands-on time and yields deliciously tender meat with a rich, tangy flavor profile.
Ingredients
Meat and Vegetables
1kg (2.2 lb) beef, cut into strips1 red bell pepper, thick slices
1 green bell pepper, thick slices
1 onion, chopped, thick slices
Sauce
1 beef bouillon cube1/4 cup light soy sauce
1 tsp ginger, minced
1 tsp garlic, crushed
1/4 tsp black pepper
400g (14.1 oz) crushed tomatoes
2 tsp brown sugar
To Thicken
1/4 cup boiling water1 Tbsp cornstarch
1 Tbsp water
Instructions
- Brown the Beef: Heat a frypan over high heat. Add the beef strips and cook quickly, stirring occasionally, until browned on all sides. This step enhances flavor but can be skipped for a quicker preparation.
- Prepare Bouillon: In a small bowl, combine the boiling water with the beef bouillon cube. Stir until the cube is fully dissolved, creating a flavorful broth base.
- Add Ingredients to Slow Cooker: Place the browned beef, sliced bell peppers, chopped onions, the beef bouillon mixture, soy sauce, minced ginger, crushed garlic, black pepper, crushed tomatoes, and brown sugar into the slow cooker. Mix gently to combine.
- Cook: Cover and cook on low for 6-8 hours, or until the beef is tender and flavors meld together. To preserve some crunch in the peppers, add them during the last 1-2 hours of cooking.
- Thicken Sauce: In a small bowl, mix the cornstarch and water until smooth. Stir this slurry into the slow cooker and cook on high for an additional 15 minutes until the sauce thickens.
- Serve: Spoon the pepper steak over rice or noodles. Garnish as desired and enjoy the rich flavors.
Notes
- Adjust seasoning at the end since soy sauce and bouillon contribute saltiness.
- Use a tough cut of beef, like stewing beef or chuck, for best results due to long cooking time.
- Add bell peppers later in the cooking process if you prefer them slightly crisp.
- Browning the meat is optional but adds depth of flavor.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 350 kcal
- Sugar: 9 g
- Sodium: 1200 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 30 g
- Cholesterol: 75 mg
