Slow Cooker Pepper Steak 1
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Slow Cooker Pepper Steak 

2-3 lbs. Beef Tri-Tip steak, cut into ¾- 1” long, thin strips

2 tbsp. olive oil

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1 tsp. garlic powder

½ tsp. Kosher salt

½ tsp. pepper

¼ cup beef stock or broth

1 tablespoon corn starch

2 (14.5 oz.) cans stewed tomatoes

2 tbsp. soy sauce

1 tbsp. Worcestershire sauce

½ tsp. crushed red pepper flakes

1 tsp. granulated sugar

1 bag frozen Fajita vegetables (green bell pepper, red bell pepper, and onion)

Rice (to serve over) 

Heat oil in a large skillet over medium-high heat.  Season beef tri-tip strips with garlic powder, salt and pepper.  Brown the strips in batches in hot oil on both sides, 1 minute per side.  Do not overcook.  Continue until all beef strips are browned.  Transfer beef to a large slow cooker.  Mix beef stock and corn starch together until smooth.  Pour into the slow cooker.  Add stewed tomatoes, red pepper flakes, soy sauce, Worcestershire sauce and sugar.  Stir well.  Cover and cook on low 5-6 hours.  During the last 2 hours of cooking, add frozen peppers and onions and stir.  Cover and cook until you’ve reached your finished cooking time.  Serve over cooked rice. 

 

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