The Ultimate Slow Cooker Pepper Steak Recipe: A Savory Delight for Busy Gourmets
Preparing the Steak:
- Cut 3 pounds of flank steak into thin strips for better flavor absorption and tenderness.
- Coating the Steak:
- Place the steak strips and ½ cup corn starch in a large ziplock bag. Seal and shake well to coat evenly.
- Browning the Steak:
- In a skillet over medium-high heat, warm 3 tablespoons of olive oil. Brown the steak on all sides for about 5 minutes, until caramelized.
- Creating the Sauce:
- Mix together 2 minced garlic cloves, 1½ cups soy sauce, 1½ cups water, and 1 cup brown sugar until the sugar dissolves.
- Slow Cooking:
- Put the steak in the slow cooker and cover with the sauce. Cook on low heat for 6 hours to meld flavors and tenderize the steak.
- Adding the Vegetables:
- Four and a half hours in, add 2 sliced onions, 2 sliced green peppers, and 2 sliced red peppers to the slow cooker. Stir well.
- Cook for another 1½ hours until vegetables are tender and steak is cooked through.
- Serve and Enjoy:
- Once the cooking time is up, give the pepper steak a good stir. Serve it hot over a bed of steamed rice or your choice of grains for a complete meal.
Pro Tips for Perfection
- Slicing the Steak: Freezing the steak for about 20 minutes before slicing can make it easier to cut thin, even strips.
- Sauce Thickness: If you prefer a thicker sauce, remove the steak and vegetables with a slotted spoon and set the slow cooker to High. Mix an additional tablespoon of cornstarch with 2 tablespoons of water and stir into the sauce. Let it cook uncovered for a few minutes until thickened, then return the steak and vegetables to the pot.
Frequently Asked Questions (FAQs) Q: Can I use a different type of steak for this recipe? A: Absolutely! While flank steak is recommended for its flavor and texture, you can also use sirloin or round steak. Just ensure it’s thinly sliced against the grain for the best results.
Q: Is it possible to make this recipe vegetarian? A: Yes, for a vegetarian version, you can substitute the steak with thick slices of portobello mushrooms or tofu. Adjust the cooking time accordingly, as these will cook faster than beef.
Q: Can I add other vegetables to this dish? A: Definitely. This recipe is quite versatile. Feel free to add other vegetables such as sliced carrots, snow peas, or broccoli for added nutrition and color. Add these about halfway through the cooking time to prevent them from becoming too soft.
Q: How can I store leftovers? A: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the sauce has thickened too much.
Q: Can I freeze this pepper steak? A: Yes, this dish freezes well. Cool the pepper steak completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.
This Slow Cooker Pepper Steak recipe transcends mere sustenance; it’s a vibrant medley of flavors that promises to tantalize your taste buds and streamline your cooking routine. Whether you’re seeking gourmet dining without the fuss or a cherished family favorite, it’s a testament to the magic of slow cooking. Give it a whirl, and witness it become a cherished staple in your culinary repertoire.
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Credit: familyrecipes
