Crock Pot Pepper Steak

I think this is another one of those dishes that people love or don't love.

You either like peppers or you don't, right?

There never seems to be a middle ground for this veggie.

I happen to love red and green peppers.

My husband, not so much.

But this is a dish I grew up with and so I love it.

And anytime I can serve something over rice, I am all over it.

I realized I had not made this in a while when recently, a reader, Cheryl, 
asked me if I had a recipe for it.

Well, of course I do. And she inspired me to make it again!

I'm just gonna have to work on getting these boys to love peppers as much as I do.

The bonus of making this in the crock pot is because you are cooking this meat low and slow, it comes out much more tender than just doing it on the stovetop.

Ingredients: 

2 lbs round steak or sirloin tip steak, cut into 2-inch strips (see notes below)
1 tsp. garlic powder
2 tbsp. vegetable oil
1 beef bouillon cube
1/4 cup hot water
1 tbsp. cornstarch
1/2 tsp. red pepper flakes
1 large green pepper, cut into strips
1 large red pepper, cut into strips
1 small yellow onion, sliced
1 can stewed tomatoes, with liquid
3 tbsp. teriyaki or soy sauce
1 teaspoon white sugar

water and sugar not pictured

The great thing about bouillon cubes? 

If you don't have beef or chicken broth handy, you can easily make it using these cubes.

Directions:

Heat up vegetable oil in a large skillet over high heat.

You want to get that oil heated up good.

Sprinkle strips of beef with garlic powder.

 

 Brown beef strips on both sides.

They should be sizzling when you put them in there.

It should only take about a minute per side.

Do not cook through, just brown the outside.

You'll need to do this a couple of batches of beef at a time. 

Don't try to cram them all in the pan at one time. 

They won't brown if you do that.

Once they are all browned, transfer beef to crock pot.

In a small bowl, crush and mix bouillon cube with hot water until dissolved.

 Then stir in cornstarch until dissolved.

Pour into the crock pot with meat.

Add stewed tomatoes, 

Red pepper flakes, 

Teriyaki (or soy) sauce and sugar.

Give it all a quick stir.

Then cover and cook on on low for 6 to 8 hours.

During the last hour of cooking, add in your sliced peppers and onions.

 Cover and cook for additional hour.

Serve over rice.

Cook's Notes: Remember when cutting steak to always cut against the grain for the most tender cut of meat. Also, you could use london broil or flank steak for this.
If you want the sauce in this to be thicker, just add
another cornstarch slurry to it.  Mix a tbsp. of water with a tbsp. of cornstarch.
Add to the crock pot, stir, then turn on high and cook until thickened.

Enjoy!

Printable Recipe Here