Slow Cooker Pepper Steak Recipe

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The slow cooker makes this beef recipe tender and flavorful. Although the recipe calls for a tri-tip sirloin cut, excellent results can be achieved with tougher beef cuts, such as the chuck arm roast, top round, or the brisket.
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  • 2 tablespoons olive oil
  • 2 pounds beef tri-tip (sirloin) cut into 2-inch strips
  • 1/2 cup yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 large bell peppers (preferably one green and one red), coarsely chopped
  • 1 can chopped tomatoes with liquid (14.5 ounce can)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon brown sugar
  • 2/3 cup beef stock or broth
  • 1 tablespoon cornstarch
  • Salt and pepper to taste
Container: 4-quart slow cooker
20 mins
6+ hrs
6+ hrs
  • In a large skillet, heat the olive oil over medium heat. Add the beef strips to the pan and sauté until nicely browned; then transfer the strips to the slow cooker.
  • Add the onions to the pan and cook for about 2 minutes.
  • Add the chopped bell peppers to the skillet and cook for another 3 minutes.
  • Finally, add the chopped garlic and cook 1 minute more.
  • Add the sautéed vegetables to the slow cooker.
  • Add the stewed tomatoes, soy sauce, and brown sugar to the crock pot.
  • In a small bowl, mix the beef stock and cornstarch until the cornstarch is dissolved. Pour this mixture into the slow cooker.
  • Cover the slow cooker and cook on the high heat setting for 3 to 4 hours or the low heat setting for 6 to 8 hours.
  • Serve the pepper steak over rice, egg noodles, or mashed potatoes.

Note: Chuck arm roast, top round, or brisket can be substituted for the tri-tip sirloin.
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