Slow Cooker Chinese Pepper Steak

Another day when I wanted something very simple, and as always my slow cooker is perfect for those days.

I cut the amounts as I was cooking just for Allan, but it was easy to adapt.   I also used beef chunks, I can’t believe I still have some of those in the freezer!

It ended up with beef that was so tender it was falling apart and the flavour was not too spicy, but very flavourful.  I did have it on warm setting for a while before we ate as I fell asleep but it didn’t seem to suffer from the extra time in the slow cooker.


Slow Cooker Chinese Pepper Beef

Bob got some of the beef and he definitely approved of it.

Slow Cooker Chinese Pepper Steak

• 2 pounds beef sirloin, cut into 2 inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

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.