oday, I’m unveiling a precious recipe that’s been handed down through generations in our family. Our Slow Cooker Pepper Steak isn’t just a dish; it’s a tapestry of memories, and as a bustling Midwestern mother, I vouch for its simplicity and savory goodness.
Let me paint a picture of an autumn evening when I first discovered this gem. Time had been racing, and I needed a meal that promised warmth without hours in the kitchen. And oh, the magic that this slow-cooked delight spun! The house was enveloped with the tempting aroma of succulent beef, sweet onions, and spirited peppers. As we nestled around the table, each bite was a symphony, making it clear that this dish was joining the hall of family legends.
Slow Cooker Pepper Steak
3 pounds flank steak, sliced
4 bell peppers, sliced (mix and match your favorites)
2 onions, sliced
3 tablespoons olive oil
2 garlic cloves, minced
1 1/2 cups soy sauce
1 1/2 cups water
1/2 cup corn starch
1 cup brown sugar
Slice flank steak and, along with corn starch, seal it in a ziplock bag. Shake it well, ensuring the beef strips are well-coated.
Pour olive oil, brown sugar, soy sauce, water, and minced garlic into the slow cooker. Stir until the mixture blends harmoniously.
Immerse the beef strips into this mixture, spacing them out evenly.
Let it simmer on low heat for roughly 6 hours. This long bath ensures the beef is melt-in-your-mouth tender and flavorful.
An hour and a half before completion, usher in the onions and peppers. They’ll inject a fresh zing and richness to the concoction.
Allow everything to cook for the next 90 minutes, letting the vegetables soften and contribute their unique notes to the dish.