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Slow Cooker Pepper Steak
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 2 lbs beef sirloin, cut into thin strips
- 3 bell peppers (mixed colors), sliced
- 2 large onions, sliced
- 4 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon ginger, minced
- 2 tablespoons vegetable oil
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
🍳 Quick Cooking Steps
In a small bowl, whisk together soy sauce, beef broth, and cornstarch until smooth
Heat vegetable oil in a large skillet and brown beef strips in batches
Place browned beef in the slow cooker
Add sliced peppers, onions, garlic, and ginger to the slow cooker
Pour the sauce mixture over the meat and vegetables
Season with black pepper and red pepper flakes if using
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours
Stir occasionally if possible to ensure even cooking
Check meat tenderness before serving - it should be very tender
Serve hot over rice or noodles
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart slow cooker
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Small mixing bowl for sauce
- Whisk
- Serving spoon
- Storage containers
⚡ Quick Cooking Tips
Use flank steak or top round as alternatives to sirloin
Add mushrooms for extra umami flavor
Include snow peas or water chestnuts for crunch
Try different colored bell peppers for visual appeal
Add Chinese five-spice powder for authentic Asian flavor
Make it spicier with additional red pepper flakes
Use coconut aminos instead of soy sauce for lower sodium
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 60min, Running 30min, Cycling 45min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Let cool completely before storing Store in airtight containers in the refrigerator for up to 4 days Keep sauce separate from rice or noodles if storing
🔥 Reheating Tips
- Reheat in microwave for 2-3 minutes, stirring halfway through Add a splash of beef broth if mixture seems dry Can be reheated in a skillet over medium heat
⏰ Make Ahead Tips
- Slice meat and vegetables up to 24 hours in advance Mix sauce ingredients and store separately Prep rice or noodles fresh before serving
❄️ Freezing Guide
- Freeze in airtight containers for up to 3 months Thaw overnight in refrigerator Freeze without rice or noodles for best results
🍽️ Serving Suggestions
- Serve over steamed white or brown rice Pair with lo mein noodles Garnish with sesame seeds and green onions Add a side of steamed broccoli Serve with Asian cucumber salad
⚠️ Common Mistakes
- Cutting meat too thick, resulting in tough pieces Not browning the meat before slow cooking Adding too much liquid, making the sauce watery Overcooking the vegetables until mushy Using low-quality meat that becomes tough
🎨 Recipe Variations
- Chinese Style: Add hoisin sauce and sesame oil Mongolian Style: Include brown sugar and green onions Szechuan Style: Add chili paste and Szechuan peppercorns Thai Style: Include fish sauce and Thai basil Korean Style: Add gochugaru and sesame seeds
❓ Quick Cooking Q&A
Yes, but add them during the last hour of cooking to prevent them from becoming too soft
Sirloin or flank steak work best as they become tender with slow cooking
Browning adds flavor, but you can skip it if short on time
Add firmer vegetables like peppers in the last 1-2 hours of cooking
Yes, if your slow cooker is large enough, but may need to increase cooking time slightly
Yes, freeze without rice for up to 3 months
Use low-sodium soy sauce or coconut aminos
Add a cornstarch slurry near the end of cooking
Yes, but reduce cooking time to 4-6 hours on LOW
The meat should be very tender and easily pull apart
