This Not-So-Chinese Pepper Steak starts out in the crock pot to ensure melt-in-your-mouth steak, while the veggies get added later to keep their crisp, fresh taste. You’ll love the flavor of this Not-So-Chinese sauce, it’s definitely better than the traditional recipe!
Last week I made a crock pot pepper steak recipe which included placing everything into the slow cooker. The steak was amazingly soft and tender, while the peppers and onions were like mush and lost all flavor. Yuck. Then I made the recipe on the stove top which allowed the peppers and onion to stay crisp and fresh, but the steak definitely left something to be desired. It was not that soft, tender meat I had just had in the crock pot. Soooo third time is a charm, right?
THIS recipe combines the best of both worlds. Place your steak into the crock pot and let simmer for 3-4 hours. About 15 minutes before serving, prepare your peppers and onions and cook on the stove top while creating the sauce at the same time. Spoon out that melt-in-your-mouth steak and add it to the peppers, tossing in the sauce, and you’ll have the BEST pepper steak ev-er! Serve over rice and garnish with additional green onions. It’s sooooo goooood!