Pepper Steak
Tender beef strips cooked with peppers, onions, and tomatoes can be made on the stovetop or in a slow cooker.
Servings: 6 Servings
Calories: 283kcal
Ingredients
- 1/2 large onion – about 1 cup of sliced
- 2 bell peppers
- 2 tablespoons oil
- 2 pound beef sirloin roast can use as large as 3 pound
- 14.5 ounces petite diced tomatoes
- 10.5 ounce can condensed beef broth
- 1/4 cup soy sauce
- 1 tablespoon granulated white sugar
- 1 to 2 teaspoons garlic powder
- 1 tablespoon cornstarch
Instructions
- Cut the sirloin roast into 1/2-inch by 3-inch strips.
- Slice the onion into slices.
- Remove the stems and seeds from the bell peppers and slice into 1/2-inch wide strips and set aside until near the end of cooking.
- Add the oil to a large pan and heat over medium-high heat until hot.
- Add the cut beef strips to the hot oil and cook, turning occasionally until all sides are browned. You may need to do this in 2 batches if your roast was large or your pan is small.
- Add the sliced onions, tomatoes, beef broth, soy sauce, sugar, and garlic powder to the pan and stir to combine.
- Continue cooking on medium-high heat until the liquid is bubbling.
- Reduce the heat to a slow simmer and cover with a lid. Simmer for 1 1/2 to 2 hours, or until the meat is nearly tender.
- Add the sliced bell peppers and continue cooking until the beef is tender, about another 30 minutes.
- Combine 1 tablespoon of cornstarch with 2 tablespoons of water and add the pan and cook until the liquid is slightly thickened.
- Remove from the heat and serve over rice or noodles.
Notes
- Chuck roast can be used as a substitute.
- Any color of bell peppers can be used. Red, yellow, and orange are a bit sweeter than green.
- For firmer peppers, add during the last 10 minutes of cooking.
- Petite diced tomatoes can be replaced with a 14.5 ounce can of stewed tomatoes. Break them up a bit if you don’t want large pieces.
- Condensed beef consommé can be used instead of beef broth.
1 bouillon cube dissolved in a cup of hot water can also be used as a substitute. - To make in a slow cooker or Crockpot; for the best flavor, brown the beef in the oil using a skillet prior to placing into the slow cooker. Add the beef, and everything except peppers to the slow cooker and stir to combine the cornstarch well. Cook on high for 3 to 4 hours, or low for 7 to hours, adding the peppers during the last hour of cooking.
Nutrition
Calories: 283kcal | Carbohydrates: 12g | Protein: 36g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 83mg | Sodium: 905mg | Potassium: 847mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1389IU | Vitamin C: 57mg | Calcium: 61mg | Iron: 4mg
