Slow Cooker Pepper Steak

Flavors of ginger and soy sauce blend during slow cooking to make a delicious beef dinner.

Recipe from Betty Crocker
Slow Cooker Pepper Steak
15 mins
7 hrs 30 mins
by 4.0 28  people
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  • 1 1/2 pounds boneless beef round steak
  • 2 medium onions, cut into 1/4-inch slices
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger
  • 1 cup Progresso® beef flavored broth (from 32-ounce carton)
  • 3 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/4 cup cold water
  • 2 medium green bell peppers, cut into 3/4-inch strips
  • 2 medium tomatoes, cut into eighths
  • 6 cups hot cooked rice
Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.
In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.
Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 12 minutes or until slightly thickened. Stir in tomatoes. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

nutrition information

Per Serving: cal. (kcal) 390, Fat, total (g) 5, chol. (mg) 65, sat. fat (g) 2, carb. (g) 55, fiber (g) 3, sugar (g) 4, pro. (g) 32, vit. A (IU) 486, vit. C (mg) 21, sodium (mg) 1270, calcium (mg) 40, iron (mg) 5, Vegetables () 1, Starch () 3, Other Carb () 1, Very Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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