Slow-Cooker Pepper Steak
Taste of Home
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From the tenderest meat to flavorful vegetables, this slow-cooker pepper steak is a perfectly tasty weeknight meal that doesn’t require too much effort to throw together.
Ingredients14
1-1/2 pounds beef top round steak
2 tablespoons canola oil
1 cup chopped onion
1/4 cup reduced-sodium soy sauce
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon pepper
4 medium tomatoes, cut into wedges or 1 can (14-1/2 ounces) diced tomatoes, undrained
1 large green pepper, cut into strips
1 tablespoon cornstarch
1/2 cup cold water
Hot cooked noodles or rice
Steps
Cut the steak into strips, about 1 inch thick and 3 inches long. Heat the canola oil in a large skillet over medium heat. Brown the edges of the beef, but do not overcook it; give it just enough time in the skillet to brown the edges.
Add the beef to the slow cooker, then top it with the onion, soy sauce, minced garlic, sugar, ginger, salt and pepper. Cover and cook the meat on low for five to six hours, or until the meat is tender.
During the last hour of cooking, add in the sliced tomatoes and green bell peppers. The vegetables will become tender within that hour of cooking.
Combine the cornstarch with the cold water, whisking until it's smooth and there are no clumps. Slowly pour the cornstarch slurry into the slow cooker. Switch the settings to high, and let the meal cook for another 20 to 30 minutes, or until the sauce has thickened. Once it's finished, serve your slow-cooker pepper steak on a bed of noodles or rice.
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