Juicy Slow Cooker Pepper Steak is high in protein and packed with a full of flavor that goes with tender pieces of beef. This Juicy Slow Cooker Pepper Steak recipe is so easy to make with accessible ingredients. Let us admit that ALL OF US LOVE STEAK and this recipe will surely catch your taste buds that will genuinely trap your flavor buds. It goes well anything just like a bed of rice alongside a salad and dinner is done.
Slow-Cooker Pepper Steak Recipe by MJWAGNER68
- For slow cooker peppers, the most effective cut of meat to use is beef chuck roast. That is that the same cut you utilize for a roast. It’s a more durable cut of meat which suggests it’s nice for a slow change of state over many hours.
- As it cooks, the fat melts down and also the meat turns terribly tender. By the time you’re able to serve it’s melt-in-your-mouth superb.
- You can serve this dish with many different sides, but for me, white rice is the perfect pair. Alternatively, you can try using something like roast potatoes, noodles, mashed potatoes, fresh bread, and so much more.
Juicy Slow-Cooker Pepper Steak
- 2 pounds beef sirloin
- 1/2 cup onion
- 3 tbsp vegetable oil
- 1 cube beef bouillon
- 1/4 cup hot water
- 1 tbsp cornstarch
- 1/2 cup chopped onion
- 2 large green bell peppers
- 1 can can stewed tomatoes, with liquid
- 3 tbsp soy sauce
- 1 tsp white sugar
- 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.
- 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.
- Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
- I don’t brown the meat before adding it to the slow cookware. I notice it’s even as delicious while not this further step! however, if you wish brown your meat initial you'll be able to do this in a very massive pot on the stove. Once it’s tanned, add some stock and come up all the brown stuff stuck to very cheap of the pan. Pour it all into the slow cookware with the remainder of the sauce.
- I don’t salt the meat as a result of the Worcester sauce has many salts in it and can season the beef because it cooks.
- I suggest using low-sodium beef stock so your beef and peppers aren’t too salty.
- While the meat is cooking don’t open the slow cooker. You don’t ought to stir it and taking the lid off suggests that you’ll need to add further preparation time.