Crock-Pot Pepper Steak

Prep time: 15 mins | Cook time: 6–8 hours (Low) or 3–4 hours (High) | Servings: 4–6

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Ingredients

• The Meat: 1.5 to 2 lbs sirloin steak or round steak, sliced into thin strips.
• The Veggies:
  • 2 large bell peppers (red and green), sliced into strips.
  • 1 large yellow onion, sliced or chopped into chunks.
• The Sauce:
  • 1/2 cup soy sauce.
  • 1 cup beef broth.
  • 2 tbsp brown sugar.
  • 1 tsp ground ginger.
  • 2 cloves garlic, minced.
• Thickener: 2 tbsp cornstarch mixed with 2 tbsp cold water (slurry).

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Instructions

1. Prep the Beef: Place your sliced steak strips into the bottom of the slow cooker.
2. Add Vegetables: Layer the sliced bell peppers and onions directly over the beef.
3. Whisk Sauce: In a small bowl, combine the soy sauce, beef broth, brown sugar, ginger, and garlic. Pour the mixture over the beef and vegetables.
4. Slow Cook: Cover and cook on Low for 6–8 hours or High for 3–4 hours until the beef is melt-in-your-mouth tender.
5. Thicken: About 30 minutes before serving, whisk the cornstarch slurry into the slow cooker. Turn the heat to High (if it wasn’t already) and let the sauce bubble and thicken.
6. Serve: Ladle the steak and peppers over a generous bed of fluffy white rice or egg noodles to soak up the savory sauce.