Slow Cooker Pepper Steak Recipe

Beef sirloin: This cut of beef is tender and flavorful, perfect for slow cooking.

Beef broth: Adds a rich, savory base to the dish.

Soy sauce: Provides a salty, umami flavor that enhances the beef.

Worcestershire sauce: Adds a tangy, slightly sweet depth to the sauce.

Garlic powder: Infuses the dish with a subtle garlic flavor.

Black pepper: Adds a bit of heat and enhances the overall flavor.

Onion: Adds sweetness and texture to the dish.

Bell peppers: Provide color, crunch, and a mild sweetness.

Cornstarch: Used to thicken the sauce, ensuring it coats the beef and vegetables nicely.

To enhance the flavor of your beef sirloin, consider searing the strips in a hot pan for a few minutes before placing them in the slow cooker. This step will caramelize the exterior, adding a deeper, richer taste to your pepper steak.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can absorb the flavors well and cooks tender in a slow cooker.

• beef broth - Substitute with vegetable broth: Vegetable broth provides a similar depth of flavor and is a good option for a lighter or vegetarian version.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet flavor that can mimic the complexity of Worcestershire sauce.

• garlic powder - Substitute with fresh garlic: Fresh garlic provides a more robust and aromatic flavor compared to garlic powder.

• black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used if you prefer a less pungent taste.

• large onion - Substitute with shallots: Shallots have a milder and sweeter flavor, which can add a subtle complexity to the dish.

• bell peppers - Substitute with poblano peppers: Poblano peppers offer a slightly smoky flavor and a bit of heat, adding a different dimension to the dish.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a great thickening agent and works similarly to cornstarch, making it a good alternative.

• Allow the pepper steak to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled pepper steak into airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date and contents. This ensures you know what it is and when it was stored, helping you keep track of freshness.

• Store the pepper steak in the refrigerator for up to 3-4 days. For longer storage, place it in the freezer, where it can last up to 2-3 months.

• When ready to reheat, if frozen, thaw the pepper steak in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the pepper steak on the stovetop over medium heat, stirring occasionally until heated through. You can also reheat it in the microwave, using a microwave-safe dish and covering it with a microwave-safe lid or plastic wrap to retain moisture.

• If the sauce has thickened too much during storage, add a splash of beef broth or water while reheating to achieve the desired consistency.

• For best results, avoid reheating the pepper steak multiple times. Instead, reheat only the portion you plan to consume to maintain the quality and flavor of the dish.

• Slow cooker: This is the main appliance used to cook the pepper steak slowly over several hours, ensuring the beef becomes tender and flavorful.

• Cutting board: Essential for safely slicing the beef sirloin, onion, and bell peppers.

• Sharp knife: Necessary for cutting the beef into strips and slicing the vegetables.

• Mixing bowl: Used to combine the beef broth, soy sauce, Worcestershire sauce, garlic powder, and black pepper before pouring over the beef.

• Measuring cups: Needed to measure out the beef broth and soy sauce accurately.

• Measuring spoons: Used to measure the Worcestershire sauce, garlic powder, and black pepper.

• Small bowl: For mixing the cornstarch with water to create a slurry that will thicken the sauce.

• Wooden spoon: Useful for stirring the cornstarch mixture into the slow cooker.

• Tongs: Handy for placing the beef strips into the slow cooker and for serving the finished dish.

Pre-cut ingredients: Slice the beef sirloin, onion, and bell peppers the night before to save time in the morning.

Use pre-made broth: Opt for store-bought beef broth to avoid the hassle of making it from scratch.

Quick mix sauces: Combine soy sauce, worcestershire sauce, garlic powder, and black pepper in a jar the night before for a quick pour in the morning.

Cornstarch prep: Pre-mix the cornstarch and water slurry and store it in the fridge until needed.