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PEPPER STEAK IN A CROCK POT

Melt-in-Your-Mouth Pepper Steak in a Crock Pot Magic

Enjoy comfort food with this Pepper Steak in a Crock Pot recipe that features tender beef sirloin, colorful bell peppers, and a rich sauce.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 2 pounds Beef Sirloin Flank steak or chicken breast can be used as substitutes
For the Vegetables
  • 2 cups Green Bell Peppers Feel free to swap with red or yellow bell peppers
For the Sauce
  • 1 can Stewed Tomatoes Canned tomatoes offer convenience
  • 1/2 cup Soy Sauce Gluten-free soy sauce can be substituted
  • 3 cloves Garlic Use fresh for robust flavor or powdered for convenience
For Seasoning
  • Spices (e.g., cumin, paprika) Optional
For Garnishing
  • Freshly Chopped Parsley or Scallions Adds freshness when serving

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Start by slicing the beef sirloin into thin strips, about 1/4 inch thick.
  2. Chop the green bell peppers into bite-sized pieces, and mince the garlic cloves finely.
  3. In a large crock pot, combine the sliced beef sirloin, chopped bell peppers, and minced garlic.
  4. Pour in the stewed tomatoes and soy sauce, ensuring everything is evenly coated.
  5. Sprinkle in any spices like cumin or paprika, then stir gently to distribute ingredients.
  6. Cover the crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours.
  7. Once done, stir the Pepper Steak to blend flavors and serve over rice or mashed potatoes.
  8. Garnish with freshly chopped parsley or scallions before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 2gSugar: 6gVitamin A: 20IUVitamin C: 50mgCalcium: 30mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Freezing is also an option for 2-3 months. Thaw overnight in the fridge for best results.

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