| | Directions | - 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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Prep Time: 20 minutes
Cook Time: 6 or more hours
Container: 4-quart slow cooker
Servings: 6
|  | | Ingredients | | - | | 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 |
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