Slow-Cooked Pepper Steak

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Slow-Cooked Pepper Steak

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Course: Main Course
Cuisine: American
Keyword: Slow-Cooked Pepper Steak


  • 1 1/2 pound beef, top sirloin
  • 1 teaspoon garlic powder
  • 3 tablespoon olive oil
  • 1 tablespoon cornstarch
  • 1/4 cup beef broth
  • 14 1/2 ounce tomatoes with green chilies, canned
  • 3 tablespoon soy sauce, low sodium
  • 1 medium onion
  • 1 medium bell pepper, green
  • 1 medium bell pepper, red
  • 1 cup brown rice, raw

Serve With

  • 4 medium orange


  • Cut steak into 2 inch strips and sprinkle with garlic powder. Heat oil in a large skillet over high. Brown beef for about 1 minute and add to slow cooker.
  • Thoroughly whisk cornstarch into broth and add to slow cooker along with undrained tomatoes and soy sauce. Cook on high for 3-4 hours (low for 6-8 hours).
  • Approximately 30 minutes before beef is done, slice onion and peppers and add to slow cooker.
  • Meanwhile, cook rice as directed on package.
  • Serve steak and peppers over rice with orange wedges on the side.
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