Slow Cooker Pepper Steak Recipe

Name: Slow Cooker Pepper Steak
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 beef top round roast (3 pounds); 1 large onion, halved and sliced; 1 large green pepper, cut into 1/2-inch strips; 1 large sweet red pepper, cut into 1/2-inch strips; 1 cup water; 4 garlic cloves, minced; 1/3 cup cornstarch; 1/2 cup reduced-sodium soy sauce; 2 teaspoons sugar; 2 teaspoons ground ginger; 8 cups hot cooked brown rice

Servings: persons

1 beef top round roast (3 pounds)
1 large onion, halved and sliced
1 large green pepper, cut into 1/2-inch strips
1 large sweet red pepper, cut into 1/2-inch strips
1 cup water
4 garlic cloves, minced
1/3 cup cornstarch
1/2 cup reduced-sodium soy sauce
2 teaspoons sugar
2 teaspoons ground ginger
8 cups hot cooked brown rice

1
Place roast, onion and peppers in a 5-qt. slow cooker. Add water and garlic. Cook, covered, on low until meat is tender, 6-8 hours.
2
Remove beef to a cutting board. Transfer vegetables and cooking juices to a large saucepan. Bring to a boil. In a small bowl, mix cornstarch, soy sauce, sugar and ginger until smooth; stir into vegetable mixture. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
3
Cut beef into slices. Stir gently into sauce; heat through. Serve with rice.
4
Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

1637

kcal

Calories

Fat

345

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 beef top round roast (3 pounds), 1 large onion, halved and sliced, 1 large green pepper, cut into 1/2-inch strips, 1 large sweet red pepper, cut into 1/2-inch strips, and more.

Yes, Slow Cooker Pepper Steak falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow Cooker Pepper Steak

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