Slow Cooker Pepper Steak

Slow cooker pepper steak is a fantastic way to turn an inexpensive, tough cut of meat into a tender, flavorful dish the family will love. Look for beef strips labeled “beef stir fry” at your grocery store for the easiest prep. Serve it over rice to soak up all that delicious, savory sauce!

Course Main Dish - Beef

Cuisine American

Prep Time 5

Cook Time 8

Total Time 8 5

Servings

Calories 201kcal

Author Marye Audet-White

Ingredients

1 ½ pounds beef sirloin strips
1 cup beef stock
14 ounces frozen onions and peppers
14.5- ounces stewed tomatoes undrained
3 tablespoons soy sauce
1 tablespoon minced garlic
1 teaspoon sugar

Instructions

To Freeze

Add all of the ingredients to a labeled freezer bag.
Freeze flat.

To Cook

Thaw overnight in the refrigerator.
Dump into the slow cooker and cook on low for 8 hours.
Serve over rice or noodles.

Notes

Storage:

Let the pepper steak cool, then portion it into an airtight container or storage bag. Keep it in the refrigerator for 3 days or so.

You can also freeze leftovers—they'll keep for up to 3 months.

If you've already frozen/thawed the beef once, I don't recommend doing so again. Thawing it twice can make the texture drier.

Tip

If you’d like a little kick you can substitute diced tomatoes with chiles for the stewed tomatoes called for in this recipe.
Leftovers, if there are any, make an excellent soup. Just add another can of tomatoes.
I like to make several freezer bags of uncooked pepper steak and freeze them until I need them.
Lay freezer bags flat on a cookie sheet to freeze. Then, you can stack or slide them anywhere there's room. They'll thaw more evenly and take up less space this way..

Nutrition