Savory Slow-Cooked Pepper Steak with Bell Peppers and Onion – Page 2

Directions

Slice the Steak: Begin by slicing your flank steak (or chosen cut) into thin strips against the grain. This will ensure a tender bite once it’s slow-cooked.
Slice the Vegetables: Slice the bell peppers and onion into thin strips. Mince the garlic as well.

Layer the Ingredients: Place the sliced steak, onions, and bell peppers into your slow cooker.
Make the Sauce: In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, olive oil, brown sugar, garlic, thyme, oregano, and red pepper flakes (if using). Season with salt and pepper to taste.
Pour Over Steak and Vegetables: Pour the sauce over the steak and vegetables in the slow cooker, making sure everything is evenly coated.

Cook on Low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. The steak will become incredibly tender, and the vegetables will be soft and flavorful.
Thicken the Sauce (Optional): If you’d like a thicker sauce, mix the cornstarch with a little water to make a slurry, then stir it into the sauce about 30 minutes before the end of cooking. Stir occasionally to ensure the sauce thickens evenly.

Check for Seasoning: Taste the sauce and adjust the seasoning with salt, pepper, or additional Worcestershire sauce if needed.
Serve: Spoon the pepper steak and vegetables over rice, mashed potatoes, or a bed of noodles. The savory sauce will enhance the dish, making each bite flavorful and comforting.

Use the Right Cut of Beef: While flank steak is recommended for its tenderness, you can also use sirloin or round steak. Just be sure to slice the beef thinly so that it cooks properly and becomes tender during the slow cooking process.
Customize the Vegetables: Feel free to mix in other vegetables like mushrooms, carrots, or zucchini for a more colorful dish. Just ensure they’re sliced thin so they cook evenly.
Adjust the Heat: If you like a bit of spice, increase the amount of red pepper flakes or even add a diced jalapeño to the sauce.
Make It a Meal: Serve this pepper steak over a variety of sides. In addition to rice and potatoes, it pairs well with a side salad or sautéed greens like spinach or kale.
Add Fresh Herbs: Garnish the finished dish with fresh herbs like parsley or cilantro for a burst of color and freshness.

Refrigerate: Store any leftover pepper steak in an airtight container in the fridge for up to 3-4 days. Reheat in a saucepan over medium heat or in the microwave until hot.
Freeze: You can freeze the leftover pepper steak and vegetables for up to 3 months. To freeze, store the stew in an airtight container or freezer bag. When ready to serve, thaw overnight in the refrigerator and reheat on the stove.
Reheat with Rice: If you have leftover rice, mix it with the pepper steak and sauce before reheating for a complete meal.