Description
This Slow Cooker Pepper Steak recipe features tender, flavorful beef sirloin cooked slowly with vibrant bell peppers, onions, and a savory sauce made from soy, ginger, garlic, and rice vinegar. Perfectly thickened with cornstarch and served over rice, this dish is a comforting and easy-to-make meal ideal for busy days.
Ingredients
Meat and Oil
- 2 tablespoons extra-virgin olive oil
- 3 pounds beef sirloin
Coating and Sauce
- 4 tablespoons cornstarch (divided)
- 3/4 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 3 cloves garlic, minced
- 2 tablespoons grated ginger
- Salt and pepper, to taste
Vegetables
- 1 large onion, sliced
- 4 large bell peppers or 6 smaller, sliced
Additional Ingredients
- 1/2 cup beef broth
- Rice, for serving
- Cilantro, for serving (optional)
- Sesame seeds, for serving (optional)
Instructions
- Brown the Steak: Heat 1 tablespoon of olive oil in a skillet over high heat. Add half of the beef sirloin and cook until browned on both sides, about 2-3 minutes per side. Remove the browned steak to a cutting board. Repeat this process with the remaining tablespoon of oil and the remaining beef.
- Slice the Beef: Once all the steak is browned, slice it against the grain into pieces about 1/2 to 3/4 inch thick. Place the sliced beef at the bottom of the slow cooker.
- Coat the Beef: Sprinkle 3 tablespoons of cornstarch over the sliced beef in the slow cooker. Toss the meat gently with tongs to evenly coat each piece with the cornstarch.
- Prepare the Sauce: In a bowl or liquid measuring cup, whisk together the soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger. Pour this mixture over the coated beef. Add salt and pepper according to your taste preference.
- Initial Slow Cook: Cover the slow cooker and cook the beef mixture on the low setting for 2 hours to begin tenderizing the meat and melding flavors.
- Add Vegetables: After 2 hours, add the sliced onion and bell peppers to the slow cooker. Stir gently to combine all ingredients. Replace the lid and continue cooking on low for an additional 1 1/2 hours.
- Thicken the Sauce: Mix the remaining 1 tablespoon of cornstarch with the beef broth until smooth. Pour this mixture into the slow cooker and cook uncovered or with the lid slightly tilted for 30 more minutes to thicken the sauce.
- Serve: Spoon the pepper steak and vegetable mixture over cooked rice. Garnish with fresh cilantro and sesame seeds if desired, and serve immediately for a delicious and fulfilling meal.
Notes
- For best results, slice the steak against the grain to ensure tenderness.
- You can adjust the sweetness or tanginess of the sauce by varying brown sugar or rice vinegar to taste.
- If you prefer a thicker sauce, let the final thickening step cook uncovered to reduce the liquid further.
- This recipe pairs well with steamed white rice, jasmine rice, or brown rice.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Asian Fusion
