Slow Cooker Pepper Steak Recipe
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The slow cooker makes this
tender and flavorful. Although the recipe calls for a tri-tip sirloin cut, excellent results can be achieved with tougher
, such as the chuck arm roast,
, 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
:4-quart slow cooker
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.
Chuck arm roast, top round, or brisket can be substituted for the tri-tip sirloin.
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