2lbsround steak or sirloin tip steak,cut into 1-inch strips
salt and pepper,to taste
1beef bouillon cube
1(15 oz)can stewed tomatoes,with liquid
3tablespoonteriyaki or soy sauce
½teaspoonred pepper flakes
1large green pepper,cut into strips
1large red pepper,cut into strips
1small yellow onion,sliced
Heat up vegetable oil in a large skillet over high heat. You want to get that oil heated up. It should be screaming hot.
Season strips of beef with garlic powder, salt and pepper.
Carefully place half the beef strips into hot pan. Brown beef strips on both sides. They should be sizzling when you put them in the pan. It should only take about a minute per side. Do not cook through, just brown the outside.
Continue with the other half of the beef strips. 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 this slurry into the crock pot with the beef.
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 the sliced peppers and onions. Cover and cook for additional hour. Then serve.
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.
Short on time? Just purchase fajita meat so the beef is already cut for you!
If you want the sauce in this to be thicker, just add another cornstarch slurry (at the end) to it. Mix a tablespoon of water with a tablespoon of cornstarch. Add to the crock pot, stir, then turn on high and cook until thickened.
Serve it on top of rice or in flour tortillas as fajitas. Also, this Grilled Chili Lime Corn tastes amazing with this pepper steak.
Can't find beef bouillon? Just substitute beef stock or substitute the powdered beef bouillon with the Better than Bouillon beef paste.