Reviewed: Jun. 25, 2009

This was definitely average. My husband thought it needed water chestnuts to add some crunch and I though it needed mushrooms and onions for a different flavor (alas, I don't eat water chestnuts and he doesn't eat mushrooms and onions). However, the ease of this was wonderful. As a teacher, I do intend to make this again during the school year adding in the extras on the side. It would also be good to put inside tortillas a la BDs BBQ.

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mellycrens

Cooking Level: Expert

Home Town: Oak Grove, Missouri, USA

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Reviewed: Jun. 18, 2009

This was pretty good: not the best, not the worst. Our family found, however, that this rocked when reheated the next day! Put it on a sourdough roll with a slice of swiss or provolone and a tablespoon of cider vinegar. Made terrific sandwiches!

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Donna

Cooking Level: Expert

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Reviewed: Jun. 14, 2009

Very good. I added some ginger and it was delicious. I also used 3 peppers instead of 2.

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kelly1097

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Reviewed: Jun. 13, 2009

It was good. Anything in the crock pot is a favorite of mine. Used the stir-fry sliced beef from the grocery store.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: Jun. 12, 2009

soooooo good- i do cut back on the sugar and omit the salt alltogether- but thats just my preference. this is one of the best slow cooker recipes i've ever come across. thanks for sharing

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Heleni

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Reviewed: Jun. 11, 2009

this is a staple in our house and it freezes wonderfully!

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cook4fun

Cooking Level: Expert

Home Town: Knoxville, Tennessee, USA

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jun. 8, 2009

This tasted more like beef stew than pepper steak.

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nyamber21

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Reviewed: Jun. 4, 2009

I thought this was tasty. I cooked it for 10 hours on low, adding the peppers in for the last 2 hours. A little more kick would have been nice, but overall good.

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collegecooker

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2009

I have made this twice since I found this recipe. The first time i didn't have any soy sauce so I followed the recipe just left that out and it was wonderful! The second time I used soy sauce and OH MY was that salty! My mother never used salt so I really don't eat that much salt as an adult and when I took a bite out of the one with soy sauce that was it I was done! I will continue to make this but from now on I will leave the soy sauce out it was better without it anyway! Thanks for posting it really is a good recipe!

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mamascooking

Cooking Level: Expert

Home Town: Bennington, Kansas, USA

Living In: Kingston Springs, Tennessee, USA

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Reviewed: Jun. 3, 2009

This has definitely become a staple meal at my house. I cook it about once a week. And the great thing is, I even can take it for lunch the next day....yummy

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Trying out new things

Cooking Level: Intermediate

Living In: Nashville, Tennessee, USA

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Reviewed: Jun. 2, 2009

Excellent recipe! Served over rice. Will definately make it again.

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DARENDA

Cooking Level: Intermediate

Living In: Pocahontas, Arkansas, USA

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Reviewed: May 28, 2009

Love this! I add about a tsp of ginger since I love ginger. Usually make it as directed, but yesterday I forgot to toss it in the crockpot before I left for work. Did not want to leave the meat for another day so when I got home I tossed it in the pressure cooker for about 10 min ( sorry- did not time it! ) and added the corn starch at the end and it turned out just great!! Same great flavor, and was quick and easy at the end of the day! Great either way!

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CAROLYNBOERSMA

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Reviewed: May 25, 2009

I added a little cornstarch to thicken it up a but. It was wonderful!!

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too hot in the kitchen

Cooking Level: Intermediate

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Reviewed: May 24, 2009

This was great! I didn't use garlic powder, instead I used minced garlic. We like more gravey so I doubled the bouillon cubes and water. I used the whole onion only one bellpepper and didn't add it until an hour before it was ready. Instead of white sugar I used brown sugar. I will for sure make this over again.

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Robin

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Reviewed: May 23, 2009

This was very good. I followed the recipe closely but also added a few splashes of red wine vinegar and teriyaki sauce. My family loved it. My green peppers were very soft and if you would like more firm ones put them in toward the end of the cooking time. I will make this again for sure!!

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Tracee

Cooking Level: Expert

Living In: Garden City, Kansas, USA

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Reviewed: May 21, 2009

Very good and tender. Definitely will be making again. Be careful how thin you cut the sirloin; it will shrink as the fat cooks out.

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KMSCURRY

Cooking Level: Expert

Home Town: Florence, South Carolina, USA

Living In: Atlanta, Georgia, USA

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Reviewed: May 19, 2009

This was soooo good! Great flavor. Loved by the whole family.

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HONEYKITTEN

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 16, 2009

Very good! I used low sodium soy sauce and did not add the extra salt and I thought it was still a little too salty so I added more sugar otherwise everyone enjoyed! I added the peppers and onions in with 1/2 hour left in the cooking process and they came out perfect. I tripled the sauce. Flavors are very nice and I added red pepper flakes to my bowl.

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gpanr

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Reviewed: May 12, 2009

I made this tonight for my family. The ONLY variation I made was I was forced to cook it in a low oven ( 250-300)....I added my onions and peppers the last 45 minutes and they kept their consistancy. I also tripled the sauce as we are huge sauce eaters with our rice dishes. All in all it came out great! I would not use as many tomatoes the next time and just increase the beef broth mixture....possibly adding some french onion in there. A bit toooo many tomatoes if you choose to double or triple..they DO cook down, however I would have rather experienced the BEEF flavor and not so much tomatoe. Thanks for a workable recipe!!! It's a keeper!! I will make it again and tweak it to mine and my family's personal preferance.

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BlyJean

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Living In: Ozark, Missouri, USA

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Reviewed: May 12, 2009

This is a great recipe, I've been using a very similar one for almost 17 years. I use 3 cloves of fresh minced garlic, a few red pepper flakes, and add the peppers two hours before the dish is finished. Instead of sugar, I have always used dark molasses. It adds a great depth to the dish as well as serves as a thickening agent!

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