Slow Cooker Pepper Steak with Bell Peppers and Soy Garlic Sauce
By Daniel Cho
Prep
15 min
Cook
240 min
Total
255 min
Servings
4
Level
Easy
I make this slow cooker pepper steak for dinner because it cooks while rice is prepared toward the end․ Thin beef strips are cooked in dark soy with broth sauce until they become fork-tender‚ while red or green bell pepper strips are added in near the end for color or for achieving a soft bite in the dish․
The beef receives a full cornstarch coat before it reaches into the cooker for achieving a perfect texture․ Then‚ one proceeds to stir the brown sugar thoroughly into the sauce until it completely disappears within․ That coating thickens the braising liquid throughout the cooking process․ It leaves dark sauce on the beef with plenty of sauce remaining for the rice at the end of the meal․ Please use either a 6-quart slow cooker or an 8-quart slow cooker․ Slice the strips against the grain while ensuring coverage with the sauce throughout the extended cooking process․
I incorporate the pepper strips into the dish approximately 30 to 45 minutes before serving‚ when the beef has already become tender‚ since peppers added earlier tend to become mushy while also losing their color․ Gently spoon the beef along with the sauce onto the steamed rice․ Then‚ complete the dish by adding toasted sesame seeds along with raw scallions․ I enjoy the scallions cool with the hot sauce (in fact‚ I use a lot)․
For the purpose of adding additional depth‚ I swiftly pan-sear the coated beef in 1 tablespoon of oil prior to the slow cooking of the meat․ It adds another pan․ I save it for evenings in which I do not mind washing it․ A dry skillet toasts sesame seeds at medium heat for a time of 2 minutes․
Why you'll love this recipe
- It generates four complete rice bowls for an evening family dinner along with an overflow resulting from a particularly large batch․
- Thin beef strips are quite easy to spoon over into a bowl of rice․ This statement is even true for individuals in situations where they do not wish to cut up into an entire roast․
- The sauce completely envelops the beef and flows over the rice‚ making the bowl unnecessary for another gravy․
- Red and green peppers add color to the finished bowls․ They do not assume control over the beef․
- A typical 6-quart or 8-quart slow cooker is all that is needed for the essential primary cooking process during preparation․
- Prepare and package the beef along with the sauce․ Keep them apart from the rice during lunch․ The grains will not become soggy in water․
Ingredients
- •1 ½ lb beef flank steak or chuck roast (680g, sliced into thin strips against the grain)
- •¼ cup cornstarch (30g, for coating the beef and thickening the sauce)
- •1 cup low-sodium beef broth (240ml)
- •½ cup low-sodium soy sauce (120ml)
- •¼ cup light brown sugar (50g, packed)
- •1 tbsp fresh garlic (15g, minced)
- •1 tbsp fresh ginger (15g, minced)
- •1 large red bell pepper (150g, sliced into strips)
- •1 large green bell pepper (150g, sliced into strips)
- •4 cups cooked white rice (600g, steamed, for serving)
- •1 tbsp white sesame seeds (9g, toasted, for garnish)
- •¼ cup green scallions (25g, chopped raw, for garnish)
Instructions
- 1
Slice the beef into thin strips against the grain. Put it in a large bowl, sprinkle with the cornstarch, and toss until every strip is coated.
- 2
Whisk the beef broth, soy sauce, brown sugar, garlic, and ginger in a medium bowl until the sugar dissolves. Put the coated beef in the slow cooker and pour the sauce over it.
- 3
Cover and cook on LOW for 4 to 5 hours, until the beef is very tender and the sauce is thick and dark.
- 4
About 30 to 45 minutes before serving, fold in the red and green bell peppers. Cover again and cook until the peppers are softened but still have some bite.
- 5
Ladle the beef, peppers, and sauce over the cooked white rice. Garnish with toasted sesame seeds and chopped raw scallions.
FAQ
Nutrition (per serving)
Calories
485
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