"Very tender and flavorful, this recipe is one of our family's favorites. It's great to make ahead of time in the slow cooker and then serve over rice, egg noodles, or chow mein." — MJWAGNER68
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beef sirloin, cut into 2 inch strips
garlic powder to taste
green bell peppers, roughly chopped
1 (14.5 ounce) can
stewed tomatoes, with liquid
Absolutely delicous!!! My husband loved it!!!! I did as some others suggested and bought the pre-sliced beef stir fry strips to make it a little quicker. The ony other thing I did was sliced my green peppers into strips instead of chopping them. I would definitely recommend adding the peppers when the dish is almost done though because they get really mushy and if you like crisper peppers I would add them last.
The meat was tender and good but overall, this was very salty! I would suggest leaving out the salt since the boullion provides enough on its own.
Don't be fooled by the name. This is not a traditionally prepared Chinese Pepper Steak but it is very good nonetheless. In addition to seasoning the beef with garlic powder, I added red pepper flakes and fresh minced garlic to the crock pot. Also, I suggest adding the green pepper during the last couple of hours of cooking so that they maintain a crispy texture (I added mine at the beginning and they were very mushy). Finally, I added a tablespoon or so of cornstarch (mixed with cool water) just before serving. This created a wonderful gravy that was perfect over rice.
This recipe was DELICIOUS and sooooo easy to make! My grocery store had pre-sliced "Beef For Stir-Fry" on sale, so I substituted that for the sirloin and it turned out fantastic (it also saved alot of time and effort not having to slice the meat myself)! I followed the recipe exactly and it was done after about 6 hours on low... the meat was super tender and almost falling apart! The sauce was a little bit thinner than I like, so I took another tablespoon of cornstarch and mixed it in a small bowl with a little bit of the sauce, then dumped it back into the crockpot and mixed it up real well. Then I let it cook on low for another 30 minutes and this thickened the sauce up perfectly! I served it over steamed white rice and then served the leftovers the next day with mashed potatoes -- both were YUMMY! My husband and I really loved this recipe and I'll definitely be making it again!
This was easy and delicious! Will definitely be a keeper in my recipe box. I added a couple cloves of chopped garlic and a few dashes or Worcestershire sauce. Like all the other reviews, the peppers were soft, but I love them that way. For crisper peppers, add at the end.
This is very similiar to a recipe I have been making for years that my kids affectionately call Mommy Slop. As in "what's for dinner? Mommy Slop!" I don't use cornstarch, and use brown sugar instead of white, also I add more onion, soy sauce and worstershire sauce. Then I cook and add the seasonings to taste.
Absolutely delicious! My husband and I along with our 5 year old and 17 month old LOVED it. Very tasty over egg noodles and also rice! Will definitely make it again. But my advice is: 1) Use fresh garlic instead of powder and 2) Don't put green peppers in until the last hour of cooking.
Great recipe. Good change from your typical crock pot recipe with cream of anything soup. Definitely put the peppers in at the end. I will double the sauce next time. The only change I made was I did not add salt. 7/7/08-This is so wonderful I did triple the sauce this time-3 cans of tomatoes and triple bouillon/water mixture. I decreased the soy sauce to 7 TBSP. I did not add any salt. You need to make it.
* Percent Daily Values are based on a 2,000 calorie diet.
Slow-Cooker Pepper Steak
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 142
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