Slow Cooker Pepper Steak Recipe

Beef sirloin: Tender and flavorful, cut into strips for easy cooking.

Green bell pepper: Adds a fresh, slightly bitter taste and vibrant color.

Red bell pepper: Provides a sweet flavor and bright color contrast.

Onion: Adds a savory depth and slight sweetness when cooked.

Soy sauce: A salty, umami-rich liquid that enhances the overall flavor.

Beef broth: Adds a rich, meaty base to the sauce.

Worcestershire sauce: A tangy, savory condiment that deepens the flavor profile.

Garlic powder: Provides a subtle garlic flavor without the need for fresh garlic.

Black pepper: Adds a mild heat and enhances the other flavors.

Cold water: Used to mix with cornstarch to thicken the sauce.

Cornstarch: A thickening agent that helps create a rich, glossy sauce.

To enhance the flavor of your beef sirloin, consider searing the strips in a hot pan with a bit of oil before placing them in the slow cooker. This step caramelizes the meat, adding a rich, deep flavor to the final dish.

• beef sirloin - Substitute with chicken breast: Chicken breast is a leaner option and will still absorb the flavors well in the slow cooker.

• green bell pepper - Substitute with poblano pepper: Poblano peppers add a slightly smoky flavor and a bit more heat.

• red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers have a similar sweetness and texture.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor compared to onions.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• beef broth - Substitute with chicken broth: Chicken broth is a lighter alternative that still provides a savory base.

• worcestershire sauce - Substitute with balsamic vinegar: Balsamic vinegar adds a tangy and slightly sweet flavor.

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

• black pepper - Substitute with white pepper: White pepper offers a milder heat and a slightly different flavor profile.

• cold water - Substitute with vegetable broth: Vegetable broth adds more depth of flavor compared to plain water.

• cornstarch - Substitute with arrowroot powder: Arrowroot powder is a gluten-free thickening agent that works similarly to cornstarch.

• 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. For individual servings, use smaller containers or freezer bags.
• Label each container with the date and contents to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the pepper steak within 3-4 days.
• For longer storage, place the containers in the freezer. The pepper steak can be frozen for up to 3 months.
• When ready to eat, thaw the pepper steak in the refrigerator overnight if frozen.
• Reheat the pepper steak on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can reheat it in the microwave in 1-2 minute intervals, stirring in between.
• If the sauce has thickened too much after reheating, add a splash of beef broth or water to reach the desired consistency.

• Stovetop Method:

  1. Place the leftover pepper steak in a skillet or saucepan.
  2. Add a splash of beef broth or water to prevent drying out.
  3. Heat over medium heat, stirring occasionally, until the beef and vegetables are warmed through, about 5-7 minutes.

• Microwave Method:

  1. Transfer the pepper steak to a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Microwave on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pepper steak in an oven-safe dish and cover with aluminum foil.
  3. Bake for 15-20 minutes, or until the beef and vegetables are heated through.

• Slow Cooker Method:

  1. Transfer the leftovers back into the slow cooker.
  2. Add a small amount of beef broth or water to keep it moist.
  3. Heat on low for 1-2 hours, or until thoroughly warmed.

• Sous Vide Method:

  1. Place the pepper steak in a vacuum-sealed bag or ziplock bag.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 30-45 minutes, or until the beef and vegetables are warmed through.

• Slow cooker: This is the primary appliance used to cook the pepper steak slowly over several hours, ensuring the meat becomes tender and the flavors meld together.

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

• Chef's knife: A sharp knife is necessary for cutting the beef and vegetables into the desired sizes and shapes.

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

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

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

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

• Wooden spoon: Useful for stirring the cornstarch mixture into the slow cooker and ensuring it is well combined.

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

Pre-cut ingredients: Buy pre-sliced beef sirloin, bell peppers, and onion to save chopping time.

Use a slow cooker liner: This makes cleanup a breeze and saves you time washing up.

Mix sauces ahead: Prepare the soy sauce, beef broth, and worcestershire sauce mixture the night before.

Quick cornstarch slurry: Use a small jar to shake the cornstarch and cold water together for a lump-free mix.