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PEPPER STEAK IN A CROCK POT

Savory Pepper Steak in a Crock Pot for Effortless Comfort

This Pepper Steak in a Crock Pot combines tender beef sirloin, colorful bell peppers, and a savory sauce for an effortless comfort food experience.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pepper Steak
  • 1 pound Beef Sirloin substitute with flank steak or chicken breast if desired
  • 2 Green Bell Peppers can swap with red or yellow for added sweetness
  • 3 cloves Garlic fresh garlic is preferred
  • 1/2 cup Soy Sauce use gluten-free option if needed
  • 1 can Stewed Tomatoes diced tomatoes can be used as a substitute
  • 1 medium Onion yellow or white onions are best
  • 1 cube Beef Bouillon look for gluten-free version if necessary

Equipment

  • Crock Pot

Method
 

Step-by-Step Instructions
  1. Begin by cutting the beef sirloin into thin strips, ensuring they’re evenly sized for uniform cooking.
  2. Wash and chop the green bell peppers and onion into bite-sized pieces.
  3. In a medium bowl, mix together minced garlic, soy sauce, and beef bouillon. Stir until well combined.
  4. Layer the sliced beef at the bottom of the crock pot, followed by chopped onions and bell peppers.
  5. Pour the prepared sauce over everything, ensuring each layer is coated.
  6. Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours.
  7. Once the cooking time is complete, gently stir the mixture, taste, and adjust seasoning if necessary.
  8. Serve hot over fluffy rice or creamy mashed potatoes, garnished with fresh parsley or sliced scallions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 25gProtein: 32gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 800mgPotassium: 900mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 75mgCalcium: 2mgIron: 15mg

Notes

Leftovers can be refrigerated for 3-4 days and frozen for 2-3 months, ensuring to label containers with dates for easy reference.

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