Ingredients
Scale
- 2 pounds of beef sirloin, sliced into thin strips
- 1 tablespoon of olive oil
- 1 large onion, sliced
- 2 large bell peppers, sliced (red and green for color)
- 3 cloves of garlic, minced
- 1/4 cup soy sauce
- 1/4 cup beef broth
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground black pepper
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt to taste
For substitutions, you can use chicken or vegetable broth instead of beef broth for a lighter taste. If you prefer a gluten-free option, tamari can replace soy sauce. And don’t shy away from experimenting with different colored peppers or adding a dash of hot sauce for extra spice!
Instructions
- Heat the olive oil in a pan over medium-high heat. Add the beef strips, searing them until browned on all sides. This step locks in the flavor, a tip passed down from Mama Lou.
- Transfer the beef to the crock pot and add the sliced onions and bell peppers on top.
- In a small bowl, combine the soy sauce, beef broth, Worcestershire sauce, brown sugar, garlic, and black pepper. Stir well, then pour over the beef and vegetables in the crock pot.
- Set your crock pot to low and cook for 6-8 hours, or on high for 3-4 hours. This slow cooking process is where the magic happens, allowing the flavors to meld and the beef to become tender.
- About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir this into the crock pot to thicken the sauce.
- Season with salt to taste, then let the dish continue to cook for the remaining time.
Mama Lou always said the key to a good pepper steak is patience, and she’s right. As the hours pass, the anticipation builds, and the reward is a meal that feels like a warm hug on a plate.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International