Slow Cooker Pepper Steak

By jeknudson

Served over rice, noodles or mashed potatoes.

Notes: Definitely put the peppers in the last hour or so of cooking or they will be mushy. Used minced garlic instead of garlic powder (you can use the powder, it just so happens I have a big jar of minced in my fridge). You can use can or a box of beef broth if you don’t have the granules/cubes. Use brown sugar instead of white sugar. I cut the salt in half too since soy sauce already will make it salty.

I also added in a little smoky paprika which made it divine but you can skip.

Ingredients

• 2 pounds beef sirloin, cut into 2 inch strips garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Details

Servings 6
Preparation time 20mins
Cooking time 260mins

Preparation

Step 1

1. 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.

2. 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.

3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.