Description
Sizzling pepper steak recipe brings tender beef and sweet peppers together in a rich, savory symphony. Home cooks will discover an effortless meal that promises comfort and bold Asian-inspired flavors in one hearty dish.
Ingredients
Scale
Meat:
- 2 pounds beef sirloin, cut into 2-inch strips
Vegetables:
- 1/2 cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5-ounce) can stewed tomatoes (with liquid)
Seasonings and Liquids:
- 3/4 teaspoon garlic powder
- 3 tablespoons vegetable oil
- 1 beef bouillon cube
- 1/4 cup hot water
- 1 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Instructions
- Season the beef sirloin strips generously with garlic powder, ensuring even coating for maximum flavor absorption.
- Create a golden crust by searing the meat in a skillet with vegetable oil over medium-high heat for approximately 5 minutes per side, developing rich caramelization and sealing in juices.
- Dissolve the bouillon cube in hot water, then whisk in cornstarch until the mixture becomes smooth and free of lumps, creating a thickening agent for the sauce.
- Transfer seared beef to the slow cooker, then layer chopped onions, green bell peppers, and stewed tomatoes on top of the meat.
- Pour the bouillon-cornstarch mixture over the ingredients, followed by soy sauce, sugar, and a pinch of salt to enhance the overall taste profile.
- Gently stir all components to ensure even distribution of seasonings and liquids throughout the dish.
- Set the slow cooker to High and cook for 3-4 hours, or alternatively use Low setting for 6-8 hours, allowing the meat to become exceptionally tender and flavors to meld harmoniously.
- Once cooking is complete, check the meat’s tenderness and sauce consistency, adjusting seasoning if needed.
- Serve the pepper steak over steamed rice or creamy mashed potatoes, creating a satisfying and complete meal with rich, savory notes.
Notes
- Searing the beef before slow cooking develops a deep, rich flavor through the Maillard reaction, creating a more complex taste profile.
- Cornstarch helps thicken the sauce and provides a silky texture, ensuring the dish isn’t watery when served.
- For a low-carb version, replace rice with cauliflower rice or serve over zucchini noodles to reduce overall carbohydrate content.
- Leftover pepper steak can be stored in an airtight container for up to 3-4 days, with flavors potentially improving overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 4 hours (on High) or 8 hours (on Low)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290 kcal
- Sugar: 3 g
- Sodium: 890 mg
- Fat: 17 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg