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!
Ingredients
- 1 to 1 1/2 lbs beef top round steak, cut into 1/4-inch x 2-inch strips
- 1 T paprika
- 1/3 C beef broth
- salt and pepper
- 1 T butter
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 sweet onion, cut into strips
- 5 green onion stalks, including whites, chopped
- 1 tsp minced garlic
- 1 C beef broth
- 1/2 tsp paprika
- 2 T soy sauce
- 1 1/2 tsp Worcestershire sauce
- 1 tsp packed brown sugar
- 1/4 tsp red pepper (optional)
- salt and pepper to taste
- 1 /3 C cold water +2 T cornstarch (slurry)
- cooked rice
Instructions
- Place steak in crock pot and sprinkle paprika over meat. Toss to evenly coat. Add broth and sprinkle salt and pepper on top. Cover and cook on high for 3-4 hours, or until meat is soft and tender.
- After meat has cooked, turn off crock pot and begin preparing veggies. Place sliced peppers and onions in saute pan with butter. Saute for about 3-4 minutes on medium-high heat, adding garlic the last minute.
- Add broth (not from crock pot), and remaining seasonings. Bring to a boil and then add the cold water with cornstarch (slurry) to thicken the sauce. Reduce the heat to low and continue to stir.
- Add the steak to the pepper mixture and toss. Discard liquid in crock pot.
- Serve over rice and sprinkle with additional fresh, chopped green onions.
Related Posts
Sirloin Shish Kebabs With Basmati Dill Rice
Grilled Teriyaki Chicken Salad With Green Onion Dressing
Crock Pot Sweet & Sour Turkey Meatballs
