Crockpot Pepper Steak

Here’s a flavorful and easy Crockpot Pepper Steak recipe that’s perfect for a comforting, low-effort dinner:

---

🍲 Crockpot Pepper Steak

Ingredients:

• 1.5 to 2 lbs beef sirloin or flank steak, thinly sliced
• 2 bell peppers (any color), sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup low-sodium soy sauce
• 1 tbsp Worcestershire sauce
• 1 tsp ground ginger (or 1 tbsp fresh, grated)
• 1 tsp black pepper
• 1 tbsp brown sugar
• 2 tbsp cornstarch
• 2 tbsp water
• Optional: red pepper flakes for heat

---

Instructions:

1. Prepare the Meat and Veggies:
   • Slice the beef into thin strips.
   • Slice the bell peppers and onion.
   • Mince the garlic.
2. Layer in Crockpot:
   • Add beef, bell peppers, and onions to the crockpot.
   • Pour in diced tomatoes (with juice), soy sauce, Worcestershire sauce, garlic, ginger, brown sugar, and black pepper. Stir to combine.
3. Cook:
   • Cover and cook on Low for 6–7 hours or High for 3–4 hours, until beef is tender.
4. Thicken Sauce:
   • In the last 30 minutes, mix cornstarch and water in a small bowl.
   • Stir the slurry into the crockpot. Cover and cook on High for the final 30 minutes to thicken.
5. Serve:
   • Serve hot over steamed rice, mashed potatoes, or noodles. Garnish with chopped green onions or sesame seeds if desired.

---

Tips:

• Add mushrooms or snap peas in the last hour if you want more veggies.
• You can use stew meat if flank/sirloin isn’t available—just cook on low for 8 hours for best tenderness.
• Leftovers store well in the fridge for 3–4 days and reheat beautifully.

---

Let me know if you’d like a spicier version, or one that’s keto/low-carb friendly!