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Prep Time: 15 minutes
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Cook Time: 5–6 hours on LOW
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Total Time: About 6 hours
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Servings: 6
Note: The original Cooking Art Home page blocked access, so this is a complete, independently written version rather than a verified transcription of its recipe.
Ingredients
For the beef and vegetables:
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2 lbs beef sirloin or round steak, thinly sliced into strips
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 yellow bell pepper, sliced
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1 medium yellow onion, sliced
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3 cloves garlic, minced
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1 tablespoon vegetable oil (optional, for browning)
For the sauce:
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1½ cups beef broth
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¼ cup low-sodium soy sauce
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2 tablespoons Worcestershire sauce
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2 tablespoons brown sugar
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1 teaspoon ground ginger
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½ teaspoon black pepper
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½ teaspoon garlic powder
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¼ teaspoon red pepper flakes (optional)
For thickening:
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2 tablespoons cornstarch
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2 tablespoons cold water
For serving:
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3 cups cooked white rice
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Sliced green onions (optional)
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Sesame seeds (optional)
Instructions
1. Prepare the ingredients
Slice the beef into thin strips against the grain. Slice the bell peppers and onion, then mince the garlic.
2. Brown the beef (optional)
Heat vegetable oil in a skillet over medium-high heat. Quickly brown the beef strips for 2–3 minutes. You don’t need to cook them completely. Transfer the beef to your crockpot.
3. Add the vegetables
Add the sliced onions, red, green, and yellow bell peppers, and minced garlic to the slow cooker.
4. Prepare the sauce
In a medium bowl, whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, ginger, black pepper, garlic powder, and red pepper flakes.
5. Combine everything
Pour the sauce evenly over the beef and vegetables. Stir gently to coat all the ingredients.
6. Slow cook
Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the beef is tender and fully cooked.
7. Thicken the sauce
Mix cornstarch with cold water until smooth. Stir the mixture into the crockpot during the last 15–20 minutes of cooking. Allow the sauce to thicken.
8. Serve and enjoy!
Serve the pepper steak hot over steamed white rice. Garnish with sliced green onions and sesame seeds if desired.
Tips for the Best Pepper Steak
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Slice beef against the grain for maximum tenderness.
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Use low-sodium soy sauce to control the saltiness.
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Add bell peppers during the last 1–2 hours if you prefer them firmer.
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Don’t skip the cornstarch slurry if you want a thick, glossy sauce.
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Try serving with noodles or mashed potatoes instead of rice.
Storage Instructions
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Refrigerator: Store leftovers in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2–3 months.
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Reheating: Warm gently in a skillet or microwave until thoroughly heated.
Nutrition Information
Estimated per serving, including rice; values vary with ingredients and portion size.
Enjoy this delicious, comforting Crockpot Pepper Steak! ❤️