Crock Pot Pepper Steak
Serves: 6
Prep Time: 15 minutes
Cook Time: 6–8 hours (LOW) or 3–4 hours (HIGH)
🧂 Ingredients
-
2 lbs (900 g) beef sirloin or round steak, cut into thin strips
-
2 tablespoons vegetable oil
-
1 large onion, sliced
-
2 bell peppers, sliced (use a mix of red, green, or yellow for color)
-
2 cloves garlic, minced
-
1 (14.5 oz / 410 g) can diced tomatoes, undrained
-
½ cup beef broth
-
¼ cup soy sauce
-
2 tablespoons brown sugar (balances the flavor)
-
1 tablespoon cornstarch (optional, for thickening)
-
1 tablespoon water (to mix with cornstarch)
-
½ teaspoon black pepper
-
Cooked rice or noodles, for serving
🍲 Instructions
-
Brown the beef (optional but flavorful):
In a skillet, heat oil over medium-high heat.
Add beef strips and brown on all sides (do not fully cook).
Transfer to the slow cooker. -
Add vegetables and sauce:
Add sliced onions, bell peppers, and garlic.
Pour in diced tomatoes, beef broth, soy sauce, brown sugar, and black pepper.
Stir to combine. -
Cook:
-
LOW: 6–8 hours
-
HIGH: 3–4 hours
(The beef should be very tender.)
-
-
Thicken the sauce (optional):
If you want a thicker sauce, mix cornstarch and water, then stir into the slow cooker.
Cook on HIGH for 20–30 minutes more, until thickened. -
Serve:
Spoon over cooked rice, egg noodles, or mashed potatoes.
Garnish with green onions or sesame seeds if desired.
💡 Tips & Variations
-
Add a dash of Worcestershire sauce for depth.
-
Stir in a few chili flakes or hot sauce for a spicy kick.
-
Swap beef for chicken strips or pork for variety.
-
Make it extra hearty by adding mushrooms or snow peas in the last 30 minutes.
Would you like me to give you a “Chinese takeout-style” version next — thicker sauce, glossy finish, and a touch of ginger?
Vous avez dit :
ChatGPT a dit :
Perfect choice — Beef and Barley Soup is a hearty, comforting classic! 🥣
It’s loaded with tender beef, chewy barley, and rich vegetables simmered in a savory broth. Perfect for cold days or make-ahead meals.
🥩 Beef and Barley Soup
Serves: 6–8
Prep time: 20 minutes
Cook time: 1½–2 hours (stovetop) or 6–8 hours (slow cooker)
🧂 Ingredients
-
1 ½ lbs (700 g) beef stew meat or chuck roast, cut into 1-inch cubes
-
2 tablespoons olive oil
-
1 large onion, chopped
-
2 carrots, peeled and sliced
-
2 celery stalks, sliced
-
3 cloves garlic, minced
-
6 cups (1.4 L) beef broth (low-sodium preferred)
-
1 (14.5 oz / 410 g) can diced tomatoes (optional, for a richer flavor)
-
¾ cup (130 g) pearled barley (rinse before adding)
-
1 teaspoon salt, or to taste
-
½ teaspoon black pepper
-
1 teaspoon dried thyme or Italian seasoning
-
1–2 bay leaves
-
1 tablespoon Worcestershire sauce (optional but adds depth)
-
Fresh parsley, chopped (for garnish)
🍲 Instructions (Stovetop Method)
-
Brown the beef:
Heat olive oil in a large pot or Dutch oven over medium-high heat.
Add beef cubes in batches and sear until browned on all sides. Remove and set aside. -
Sauté vegetables:
In the same pot, add onion, carrots, and celery. Cook 4–5 minutes until softened.
Add garlic and cook 30 seconds more. -
Deglaze & simmer:
Return beef to the pot. Add broth, tomatoes (if using), barley, salt, pepper, thyme, bay leaves, and Worcestershire sauce.
Bring to a boil, then reduce heat to low and cover. Simmer for 1½–2 hours, stirring occasionally, until beef and barley are tender. -
Finish & serve:
Remove bay leaves. Adjust seasoning to taste.
Garnish with chopped parsley and serve warm with crusty bread.
🕐 Slow Cooker Method
-
Brown beef (optional for richer flavor).
-
Add all ingredients (except parsley) to the slow cooker.
-
Cook on LOW for 6–8 hours or HIGH for 3–4 hours, until beef and barley are tender.
-
Garnish and serve.
