Slow-Cooker Pepper Steak Recipe - Allrecipes.com
Slow-Cooker Pepper Steak Recipe
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Slow Cooker Pepper Steak
See how to make 5-star pepper steak in the slow cooker. See more
  • READY IN 4+ hrs

Slow-Cooker Pepper Steak

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    4 hrs 10 mins
  • READY IN

    4 hrs 30 mins

Directions

  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
  2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2008

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.

 
Most Helpful Critical Review
Nov 04, 2003

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.

 
Nov 04, 2003

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.

 
Dec 16, 2003

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!

 
Mar 26, 2008

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.

 
Sep 02, 2009

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.

 
Mar 27, 2008

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.

 
Nov 04, 2003

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.

 

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Nutrition

  • Calories
  • 301 kcal
  • 15%
  • Carbohydrates
  • 11.7 g
  • 4%
  • Cholesterol
  • 65 mg
  • 22%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 28.2 g
  • 56%
  • Sodium
  • 1189 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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