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 strips
1 red bell pepper, thick slices
1 green bell pepper, thick slices
1 onion, chopped, thick slices

Sauce

1 beef bouillon cube
1/4 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 water
1 Tbsp cornstarch
1 Tbsp water

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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