Incredibly Easy Slow Cooker Pepper Steak
This Slow Cooker Pepper Steak is truly a symphony of flavors, guys! Imagine tender, juicy beef tenderloin playing beautifully with sweet bell peppers, all mingling together in a hearty, rich sauce that’s simply to die for. But wait, there’s more magic in simplicity here! Picture this: everything cozies up together in the slow cooker, absorbing, and exchanging their fabulous flavors, without you having to hover over the stove. So, not only is this pepper steak incredibly scrumptious, but it’s also a breeze to throw together, leaving you more time to kick back, relax, or do whatever makes your heart sing!
Beef Tenderloin: The star! Choose a lush, quality cut because this is where the magic originates. You can substitute with sirloin if you’re in a pinch. Onion and Garlic: Our fragrant duo, adding a foundational aroma and flavor. No fresh garlic? A dash of garlic powder will do the trick. Bell Peppers: They bring a sweet, slightly tangy burst and vibrant color. Feel free to mix and match colors or try swapping with poblanos for a smokier flavor. Beef Broth: This is our liquid gold, ensuring everything stays juicy and absorbs a rich, meaty flavor. In a bind? Vegetable broth can stand in. Teriyaki Sauce: The sweet and savory whisperer that subtly enhances all the flavors. Soy sauce mixed with a pinch of sugar can step in if needed. Hot Sauce: A cheeky kick of heat to balance the sweet. Any favorite hot sauce works, but if you’re out, a sprinkle of red pepper flakes can save the day. Pepper: A classic seasoning, providing a deep, warm spice. Feel free to get creative with different pepper varieties! Cornstarch: Our secret weapon to thicken that delicious sauce. No cornstarch? A mixture of flour and water might just be your new best friend.
Buckle up because making this Slow Cooker Pepper Steak is an absolute breeze, and I promise it’s going to fill your kitchen with the most heavenly scents. First things first, grab that beautiful beef tenderloin and give it a little trim if needed, then cut it into those nice bite-sized pieces. Yup, just like that! Easy, right? Into the slow cooker it goes, no fuss, no muss. Now, grab your onion, garlic, and bell peppers. We’re talking a rough chop here, nothing fancy. Toss them in with the beef, and oh, just wait for the beautiful aromas that are about to unfold. Next, pour in that beautiful beef broth, teriyaki sauce, and don’t forget a dash of hot sauce for that subtle kick – you know we live for a little spice around here! Sprinkle in the pepper, give it a gentle, loving stir and voila, your flavor bath is all set. Pop the lid on and let’s cook this beauty low and slow for 5-6 hours. If you’re a bit pressed for time, crank it up to high and 3.5 hours should do the trick. Either way, this is your time to relax, let the slow cooker do its thing, and maybe enjoy a little you-time. o get that sauce all nice and thick, ladle some out and whisk it with cornstarch in a saucepan. A few minutes on low heat, throw it back into the slow cooker, and stir, stir, stir. You’ll see it all come together in the most scrumptious way. Serve it up over your choice of rice, noodles, or hey, even mashed potatoes. Sprinkle on some chopped onions, parsley, or sesame seeds, and there you have it: a comforting, heartwarming dish that I hope makes your day just a little bit cozier.
No Slow Cooker? No Problem!
This cozy, comforting pepper steak can easily adapt to whatever kitchen equipment you have on hand. Whether you choose to let it gently simmer away on your stovetop or bake to perfection in your oven, this dish is all about flexibility and ease.
Stove-Top Method
Kick-start your stove-top pepper steak by searing bite-sized tenderloin pieces to perfection in a sizzling hot skillet before allowing them a brief rest. Then, let the aromatic duet of garlic and onion, followed by vibrant bell peppers, take center stage, dancing in the same pan until they hit that sweet spot between tender and crisp. Once they’re ready, reintroduce the beef, drench everything in your flavorful sauce mixture, and let them all simmer together, forming a rich, harmonious blend of savory goodness before you scoop it atop a fluffy bed of rice or noodles.
Oven-Baked Approach
For a hands-off, oven-baked pepper steak, preheat your oven to 350°F (175°C) and place your prepped beef and vibrant veggies into a baking dish. Mix your beef broth, teriyaki sauce, hot sauce, and pepper in a bowl, then pour it over the ingredients in the dish, ensuring everything gets a nice, even coat. Cover with foil and let it bake for about an hour and a half, allowing the oven to work its magic, tenderizing the beef and melding those flavors together. Don’t forget the final touch: a quick thickening of the sauce on the stove with a cornstarch slurry, before drizzling it over the top, creating that glossy, hearty finishing touch.
Storage
Once you’ve had your fill and your pepper steak has cooled down to room temperature, scoop it into airtight containers, and it’ll be happy in the fridge for up to 3-4 days. But here’s the magic: this dish freezes beautifully! Portion it into freezer-safe bags or containers, ensuring you’ve squeezed out any excess air (to avoid freezer burn), and it’ll be a delightful future meal waiting patiently in your freezer for up to 3 months. When the craving hits again, simply thaw it in the fridge overnight and reheat on the stove, stirring occasionally until it’s piping hot and ready to transport you back to flavor town!
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