About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Slow Cooker Pepper Steak


Slow Cooker Pepper Steak has tender steak, bell peppers, and onions in a Chinese inspired sauce.


PREP TIME: 15 minutes

COOK TIME: 5 hours

TOTAL TIME: 5 hours 15 minutes

SERVINGS: 6 servings


INGREDIENTS:

-2 pounds Beef Strips (look for beef cut into strips already or buy top sirloin and cut into 1/2 inch strips (round steak also works well))

-1 Green Bell Pepper, sliced thick

-1 Red Bell Pepper, sliced thick

-1 White Onion, sliced


FOR THE SAUCE:

-1/2 cup Water

-2 Beef Bouillon Cubes

- 3 tablespoons Soy Sauce

-1 teaspoon Worcestershire Sauce

-1/4 teaspoon Ground Ginger

-1/4 teaspoon Garlic Powder

-1/2 teaspoon Black Pepper

-2 teaspoons Brown Sugar (honey or white sugar works too)

-1 tablespoon Cornstarch

-1/4 teaspoon Crushed Red Pepper Flakes (optional)


INSTRUCTIONS:

1. In a small microwavable bowl add the water and the beef bouillon cubes. Place in the microwave for 30 seconds, mix until dissolved. I use the back or a spoon or the tip of a whisk to break up the bouillon cubes. (If you don't have a microwave, boil your water on the stove-top).

2. Add the soy sauce, Worcestershire sauce, ginger, garlic powder, pepper, brown sugar and cornstarch to the bowl with the water and bouillon. Whisk until smooth. (add the crushed red pepper flakes if you desire). Pour this mixture into the slow cooker.

3. Add the beef, bell peppers and onions into the sauce in the slow cooker.

4. Cover and cook on LOW for 5 hours.


RECIPE NOTES:

**1 cup of sliced mushrooms can be added to this recipe, though the sauce will be slightly thinner due to how much moisture mushrooms contain.


**Cut the onion and bell pepper into thick slices so they will stay intact during the long cooking time it takes to get the beef tender.


**Serve over white or brown rice, spaghetti noodles or quinoa. (Not listed in the ingredients.)


**Refrigerate leftover for up to 3 days or freeze for up to 3 months.


CAN I USE BEEF BROTH INSTEAD OF BEEF BOUILLON?

You can if you are in a pinch. Though I use bouillon cubes and a little amount of water so the sauce is potent. The meat and vegetables will let off their own moisture and dilute the concentrated sauce.


TO MAKE INTO A FREEZER DUMP MEAL:

Add the raw beef, onion and peppers into a freezer ziplock bag. Mix the sauce mixture, though let it cool before adding to the bag. Freeze for up to 3 months. Thaw in the fridge when ready to use, then add contents to the slow cooker and cook according to recipe directions.

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