Tasty Thursday: Crockpot Pepper Steak
You all know that I am a meat and potatoes kind of girl by default. I am not a fan of chicken and I am allergic to everything that comes out of the sea. This leaves me with my beloved steak. I’m pretty sure I know how to cook beef in every way possible!
This recipe however, is my staple recipe. It is my staple because:
It doesn’t take a long time to prepare
It’s versatile. (it goes with so many side dishes–or no side at all!)
It’s delicious. Every single time.
Everyone in my home loves it!
It’s no secret that the Crockpot and I are besties. This pork tenderloin recipe is also one of my favorites but I digress. This recipe is super easy and will likely use ingredients that are already in your pantry.
I originally got this recipe from Allrecipes.com and have switched it up a bit over the years to make it perfect for *me*.
For example, I don’t use stewed can tomatoes anymore after I read an article about canned vegetables that really made me think twice about it. I also use several colors of peppers because it’s just prettier. More tasty too!
I also use an insane amount of onions because I love onions… So much! Throw everything together and you have got a great meal!
Here is the Crockpot Pepper Steak recipe remixed by me. You can get the original recipe here:
A super easy pepper steak recipe that is flavorful and no fuss.
- 2 pounds beef sirloin, cut into 2 inch
- 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
- 1 large green, red, and yellow bell pepper, roughly
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
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, peppers, soy sauce, sugar, and salt.
3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
Best served with white rice and/or veggies
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