Slow Cooker Pepper Beef
When I wrote the toast to thank our guests for coming to our wedding, one thing I mentioned was how precious “time” is! If someone decides to spend their time with you, you should definitely feel blessed 🙏!
We all have frantic schedules so when we can cut corners to save some time and get ahead, it’s awesome! Prepping and cooking is time consuming and finding ways to reduce it is always a plus for home cooks 👩🍳👨🍳. One of the best appliances to do this is a slow cooker…
There are many recipes I use the crock pot for like El Pollo Cinco de Mayo (Mexican Chicken), Chili, Beef Stew, BBQ Sloppy Joes, Texas BBQ Pulled Pork, Beef Barley Soup, Red Beans & Rice, Beef Brisket, Mulled Cider, Slow Cooker Rice Pudding, and many more including this featured recipe… Slow Cooker Pepper Beef!
With a great combination of ingredients and lots of peppers, this is a flavorful dish you’ll love serving to your family. It has a nice Asian twist to it, perfect to serve over rice 🍚. I’m using some of my homemade chili oil to add a little zip to it… nothing crazy. This Slow Cooker Pepper Beef is the perfect comfort food to enjoy on weeknights.
There’s a little prep to do but when it’s done, you put everything in the crock pot, set the timer and voilà! A few hours later, there’s a nice hot dish waiting for you to enjoy! When we’re always on the go 🏃♀️, finding time to cook a healthy meal can be challenging. Try this easy Slow Cooker Pepper Beef this week and let the crock pot do the cooking for you…
Bon Appétit!🍽
Check out these other great beef recipes…😀
– Slow Cooker Beef Curry
– Best Beef Liver with Onions
– Korean Beef Lettuce Wraps
– Chipotle Stuffed Bronto Burger
– BBQ Beef Shish Kebabs
– Mediterranean Eggplant Casserole
– Beef Stroganoff
– Veal Florentine
– Beef Meatloaf
and for even more quick, easy and delicious recipes 🤩, click on this link… Recipe Category • Quick & Easy
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Slow Cooker Pepper Beef
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Ingredients
- 1 1/2 tbsp. canola oil (substitute safflower, grapeseed, etc.) tips & tricks
- 1 1/2 lbs. round or tenderloin steak, cubed
- ground Himalayan pink salt, to taste
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 cups white onions, cubed
- 3 cups mixed bell peppers, ribs removed, seeded and cubed
- 2 large tomatoes, washed and cubed tips & tricks
- 4 large cloves garlic, pressed
- 1 tbsp. fresh ginger, minced
- 1 tbsp. brown sugar
- 2 tbsp. hoisin sauce
- 1 tbsp. Worcestershire sauce
- 1 tbsp. low-sodium soy sauce
- 1/2 tbsp. chili oil see Recipe
- 2 cups low-sodium beef broth
- 1 tbsp. cornstarch mixed in 1/2 cup cold water
- 3 cups cooked rice such as basmati
- nira chives or green onions (green parts only) cut diagonally, for garnish tips & tricks
- 1/2 tsp. sesame seeds per bowl
Directions
- In a skillet over medium heat, add oil. When hot, add the beef cubes and sear them until just brown; season with salt and freshly ground black pepper.
- Cook on “Low” for 7 hours or “High” for 3:30 hours. To thicken the sauce, add cornstarch mixture.
- Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds.
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