If you don’t have a slow cooker yet, there are some decent ones on sale. I love the programmable stewing pot for when I am not at home. You can set it for the sum you need and go out for the afternoon. It will cut off for when you modified it, and keep it warm until you are prepared to eat. I LOVE this feature and it is ideal for this Chinese pepper steak recipe. I also love that it will seal closed so you can transport it for parties and tailgates. I also love my Ninja cooking system. It is truly awesome because you can brown your ground hamburger or your chicken in the pot and afterward let is slow cook throughout the day. That means one less container to cook for most recipes. This has become my new favorite stewing pot just because of that one feature!
This stewing pot recipe today is a little different than most. Truth be told it’s the first recipe I’ve shared with cooking sirloin in a slow cooker. Also, let me disclose to you at the present time — slow cooking sirloin throughout the day is inconceivably delicious. The meat literally falls apart tender which is difficult to get that sort of surface some other way.
There are a couple of tips to making sure your meat does get that delicious tender in your simmering pot. First is knowing your stewing pot. What I mean by that is know if your simmering pot runs hot or cold based on recipe cooking times from recipes you’ve attempted (did it finish faster or slower than shown?). If it runs hot, the meat may cook way faster and end up drying out instead of being super tender. Ensure you keep an eye on it frequently if you have a slow cooker that tends to run hot or cook things faster.
The other thing that I’ve found: if the meat isn’t quite secured with fluid, it tends to get a bit dry. So try to really stir the meat into the fluid and ensure it’s all around secured. I’ll also stir it around a couple of times during the day just to ensure all the meat is staying decent and secured by fluid.
Lastly, don’t cook this feast on high! While it, in fact, works being cooked on high, the meat does not get the same measure of tender and the flavors really don’t merge as well as when it’s been cooking on low for 6-8 hours. SO if you are asking why the instructions do exclude a high-temperature time, it’s because I don’t recommend it!
In the recipe, I incorporate a choice to marinate your meat. I personally LOVE setting up the meat in the marinade the prior night, sticking it in the refrigerator medium-term, and afterward awakening to literally DUMP the dinner in the stewing pot and FORGET about it! (I’ll even prepare everything else that needs to go in!)
It’s especially decent to have the meat all cut up and all set if you need to run somewhere in the first part of the day. Sunday morning church — I’m discussing you! It’s ideal to just expel the meat from the marinade and pop it in the stewing pot with different ingredients. However, since this is a stewing pot feast and planned for being super simple, if you would prefer not to marinade the meat it won’t be fiercely different. It’s still delicious, but you will have more tender and tasty meat by marinating it. Even 30 minutes will accomplish something for it!
You could also include a couple of more veggies. My sister tested this recipe last week and figured carrots would be great (include those in with the meat toward the start of the cooking process if you need to attempt that!) and furthermore had the idea of including some pineapple chunks; which YUM. Pineapple chunks would be delicious! If you include pineapple, I would recommend either tossing that in around 30 minutes before everything is done if you need the pineapple slightly cooked OR just add them to the finished dish! Furthermore, last note, she used fresh ginger and around 1 teaspoon ground fresh ginger was “great!”Print
- 1 1/2 cups of beef stock
- 1 red bell pepper sliced thick
- 1/2 onion sliced thick
- 1.5 lbs of beef strips I used thinly sliced round steaks and sliced them into strips
- 1/4 teaspoon garlic powder
- 1 green bell pepper sliced thick
- 2 teaspoon brown sugar
- 3 tablespoons of soy sauce
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
Place the beef, bell peppers and onions in a slow cooker.
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef stock in the crock pot.
Stir to combine.
Cover and cook on low for 5 hours or until the steak is cooked through.
Serve over a bed of white rice.
if you could like your sauce to be thicker. One hour before dinner is ready – In a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.
- Category: Crockpot
Keywords: CROCKPOT PEPPER STEAK RECIPE