Pepper steak is one of the most popular dishes on any Chinese takeout menu, but with this easy recipe, you can deliver a home-cooked version to your table with very little effort on your part.
Pepper steak derives its name from not only the sweet bell peppers that are cooked alongside the steak but also the liberal amount of pepper that’s added to the steak before it’s cooked.
Don’t worry about that pepper making things too hot; the sweet soy/ginger sauce balances everything out.
Slow Cooker Pepper Steak
Prep time:
Total time: 5 hours, 10 minutes
Serves: 4
Ingredients
2 pounds top sirloin steak
1 red bell pepper, large dice
1 green bell pepper, large dice
1 onion, large dice
1 1/2 cups beef broth, divided
3 tablespoons soy sauce
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon freshly ground black pepper
Directions
1. Sprinkle the black pepper liberally over the steak; rub in slightly. Cut the steak into thin strips. Place on the bottom of a 6-quart slow cooker, along with the onion and bell peppers.
2. In a medium-size bowl, combine 1 cup beef broth, soy sauce, brown sugar, ginger and garlic powder. Pour over the steak in the slow cooker.
3. Whisk together the remaining 1/2 cup beef broth with the cornstarch; pour into the slow cooker. Stir everything to fully incorporate all ingredients.
4. Place lid on slow cooker and cook on low for 5 hours. Taste just before serving, and adjust seasoning, if necessary.
Pro tip: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin.
For a dish even more authentic, substitute pork for the beef, as the original dish calls for.
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