Slow Cooker Pepper Steak

• Posted on June 29, 2012
• 5 Comments

  

I know that a lot of people use their slow cooker mainly in the winter for warm comfort food, but I almost use mine more in the summer because the last thing that I want to do on a hot day is turn my oven on to cook dinner. I made this for dinner a couple of weeks ago and my husband has been raving about it ever since! The meat is so tender and full of flavor . . . definitely a slow cooker keeper!

Slow Cooker Pepper Steak
Ingredients:
2 lbs beef sirloin, cut into 2 inch strips (I also have used 2 lbs of stew meat and it works great!)
Garlic powder to taste
1 cube beef bouillon
1/4 cup hot water
1 Tablespoon cornstarch
1/2 cup onion, sliced
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
1 large green bell pepper, sliced
1 large red bell pepper, sliced

Directions:
Spray slow cooker with non-stick cooking spray. Place beef on bottom of crock pot and sprinkle with garlic powder.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar, and salt.
Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
For the last 30 minutes of cooking, add the sliced peppers and turn heat up to high (if it wasn’t on high already). If you add the peppers any sooner, they become pretty mushy. I also added a tablespoon of cornstarch (mixed with 1 Tablespoon cool water) just before serving to the drippings left in the slow cooker, which made a yummy gravy that was perfect over rice.

Recipe adapted from AllRecipes