Slow Cooker Pepper Steak
A heartwarming dish featuring tender beef and vibrant peppers, perfect for family gatherings.
Ingredients
Main Ingredients
- 1.5 pounds flank steak Tender and juicy when cooked low and slow.
- 2 cups bell peppers (sliced) A colorful blend of red, yellow, and green.
- 1 medium onion (sliced) Sweet and soft when cooked.
- 4 cloves garlic (minced) Adds a fragrant touch.
- 1 cup beef broth For a rich, savory base.
- 0.25 cup soy sauce Try tamari for gluten-free.
- 2 tablespoons cornstarch For thickening the sauce.
- 1 teaspoon ground black pepper Provides a subtle kick.
- 1 teaspoon salt To taste; adjust as desired.
- Cooked rice or noodles Recommended jasmine rice for serving.
Instructions
Preparation
- Thinly slice the flank steak against the grain.
- In the slow cooker, layer the sliced steak, bell peppers, onion, and minced garlic. Toss gently to combine.
- In a small bowl, whisk together the beef broth, soy sauce, cornstarch, black pepper, and salt until smooth. Pour it over the meat and vegetables.
Cooking
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooking time is up, give it a good stir and serve over fluffy rice or noodles.
Notes
For best flavor, consider searing the steak before adding to the slow cooker. Leftovers can be stored for up to 3 days in the fridge.