Savory Pepper Steak Crock Pot Recipes

Steps:

• Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
• Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.
• Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Steps:

• Cut beef into 3x1-in. strips. In a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce, garlic, sugar, salt, ginger and pepper; pour over beef. Cover and cook on low until meat is tender, for 5-6 hours. Add tomatoes and green pepper; cook on low until vegetables are tender, about 1 hour longer., Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 20-30 minutes. Serve with noodles or rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth or water if necessary.

Steps:

• Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
• Transfer the chuck steak to a large crock pot.
• Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
• Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
• Stir well and cook on high for two hours.
• After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
• Serve over rice or buttered egg noodles.

Steps:

• 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., 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., Cut beef into slices. Stir gently into sauce; heat through. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little water if necessary.

Steps:

• 1. Mix flour with seasoning salt to your taste, then dredge steaks in flour and pound with meat hammer or edge of plate to incorporate flour into steaks.
• 2. Heat olive oil in heavy skillet and brown the steaks to seal in juices.
• 3. Place sliced onion in bottom of 5-6 qt slow cooker.
• 4. Place browned steaks over the onions.
• 5. Mix together remaining ingredients, EXCEPT potato starch flour, and pour the mixture over the meat.
• 6. Cook on low heat for 7-8 hours or until meat is fork tender.
• 7. Remove meat from slow cooker and set aside.
• 8. Mix potato starch flour with about 1/4 cup water then slowly stir into the liquids in the slow cooker until thickened. Return meat to cooker to keep warm.
• 9. I served this with with gravy poured over rice.

Steps:

• Cut steak into strips. Combine 1/4 cup flour, the salt and pepper; toss with steak strips to coat thoroughly. Add to crock pot with onion, garlic, and half of green pepper strips; stir. Combine tomatoes with beef base, soy sauce and Worcestershire sauce. Pour into crock pot, moistening meat well. Cover and cook on low for 8-10 hours.
• One hour before serving, turn on high and stir in remaining green pepper strips.
• If thickened gravy is desired, make a smooth paste of 3 Tablespooons flour and 3 Tablespoons water; stir into crock pot. Cover and cook until thickened. Serve gravy with pepper steak over fluffy rice.

Steps:

• Heat the oil in a large skillet over medium heat. Add the steak strips, and quickly brown on both sides, adding the garlic to the steak while it cooks. Transfer the steak and its juices to a slow cooker. Add the onion, soy sauce, salt, pepper and sugar. Cover, and cook on Low for 6 to 8 hours, until the meat is fork tender.
• One hour before the end of the cooking time, add the green peppers. Stir together the cornstarch and cold water. Pour into the slow cooker during the last few minutes, and cook until the sauce has thickened.