Best-Ever Pepper Steak
It’s been so long since I’ve made Pepper Steak in the slow cooker! I never remember exactly how I made it the time before, so I decided I better write it down this time! This Slow Cooker dish is very simple, but has so much flavor. I love the taste of the ginger and soy together. My favorite way to serve this dish is over rice.
I don’t know about you, but our weeknights are so easy during the school year. Between soccer or basketball practice, church, and the kids games or school activities there isn’t a lot of time to cook dinner which is why I tend to just love using the crock pot. This Crockpot Pepper Steak and Rice Recipe is perfect for those busy nights when you know you won’t have time to cook. Thanks to this easy pepper steak recipe you don’t have an excuse to make dinner even on the busiest nights.
INGREDIENTS
- 1/4 c. low-sodium soy sauce
- 2 tbsp. rice wine vinegar
- 4 tsp. packed brown sugar
- 1 tbsp. cornstarch
- 2 tbsp. vegetable oil, divided
- Kosher salt
- Freshly ground black pepper
- 1 lb. flank steak, thinly sliced against the grain
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp. freshly minced ginger
- Cooked white rice, for serving
DIRECTIONS
- Make sauce: In a medium bowl, whisk the soy sauce with the vinegar, sugar, and cornstarch. Set aside.
- In a large skillet over high heat, heat 1 tablespoon oil. Add flank steak, season with salt, and cook until cooked through and seared on all sides, about 8 minutes. Remove steak to a plate.
- Add 1 tablespoon remaining oil and red and green bell peppers to the skillet. Cook until softened, about 4 minutes. Add the garlic and ginger and cook stirring until fragrant.
- Return the beef to the skillet and pour over prepared sauce. Cook, stirring, until the sauce is glossy about 2 minutes more.
- Serve with rice.
Enjoy.
