Description
Hearty pepper steak simmers with rich Asian-inspired flavors, bringing comfort and depth to classic dinner plates. Tender beef strips mingle with sweet bell peppers and savory sauce, delivering a simple meal you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 3 pounds (1.36 kilograms) flank steak (sliced into thin strips)
Vegetables:
- 4 bell peppers (sliced, mixed colors)
- 2 onions (sliced)
- 2 cloves garlic (minced)
Sauce and Seasoning:
- 3 tablespoons (45 milliliters) olive oil
- 1 ½ cups (360 milliliters) soy sauce
- 1 ½ cups (360 milliliters) water
- ½ cup (60 grams) corn starch
- 1 cup (220 grams) brown sugar (packed)
Instructions
- Prepare the flank steak by cutting it into thin, uniform strips, ensuring each piece is roughly the same size for consistent cooking.
- Thoroughly coat the meat strips with cornstarch by placing them in a sealed bag and gently shaking, creating a light, protective layer that will help thicken the sauce and provide a delicate exterior.
- Create a rich cooking liquid in the slow cooker by whisking together olive oil, brown sugar, soy sauce, water, and minced garlic until the sugar completely dissolves and the mixture is well-integrated.
- Carefully arrange the cornstarch-coated beef strips into the liquid, spreading them evenly to ensure maximum flavor absorption and consistent cooking.
- Set the slow cooker to low temperature and allow the meat to simmer gently for approximately 5-6 hours, maintaining a sealed environment to preserve moisture and develop deep, complex flavors.
- Roughly 90 minutes before the cooking cycle completes, slice bell peppers and onions into colorful, substantial strips that will add texture and sweetness to the dish.
- Gently fold the sliced vegetables into the slow cooker, ensuring they are nestled among the beef strips without disturbing the cooking process.
- Once cooking is complete, the beef should be incredibly tender and infused with the savory sauce, with vegetables softened but still retaining a slight crispness.
- Serve the pepper steak over your preferred base such as steamed rice, fluffy noodles, or creamy mashed potatoes, allowing the rich sauce to cascade over the accompaniment.
Notes
- Tenderize beef by coating with cornstarch, which helps create a crispy exterior and locks in moisture during slow cooking.
- Use low-sodium soy sauce to control salt levels and prevent the dish from becoming overly salty.
- Cooking on low heat for 6 hours breaks down tough muscle fibers, resulting in melt-in-your-mouth tender steak strips.
- Add bell peppers and onions later in the cooking process to maintain their texture and prevent overcooking.
- Versatile serving options include rice, noodles, or mashed potatoes to soak up the rich, flavorful sauce.
- Refrigerate leftovers in an airtight container for up to 3-4 days, ensuring maximum flavor and food safety.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Chinese
Nutrition
- Serving Size: 6
- Calories: 473
- Sugar: 18 g
- Sodium: 1050 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 80 mg