Crockpot Pepper Steak

 Ingredients:

2 lbs beef sirloin strips

3 bell peppers (red, yellow, green), sliced thick

1 large onion, sliced

3 garlic cloves, minced

¾ cup beef broth

3 beef bouillon cubes

¼ cup soy sauce

2 teaspoons Worcestershire sauce

2 tablespoons honey

1 teaspoon ground ginger

½ teaspoon black pepper

½ teaspoon salt

2 tablespoons cornstarch

Instructions:

Make the Sauce: In a mixing glass, combine hot beef broth, crushed bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch. Stir until everything is fully dissolved and smooth.

Layer the Crockpot: Place the beef strips at the bottom of your crockpot. Pour the prepared sauce over the meat.

Add Vegetables: Add the sliced bell peppers, onion, and minced garlic on top of the beef.

Cook: Cover and cook on LOW for 6 hours or HIGH for 3 hours, depending on your schedule. Stir once halfway through if you can.

Finish and Serve: Once the cooking time is up, give everything a good stir. Serve hot over rice, noodles, or mashed potatoes.

Notes:

For crisper bell peppers, add them during the last hour of cooking.

The sauce will thicken as it cooks; cornstarch helps it cling beautifully to the meat and veggies.

This recipe is freezer-friendly and perfect for prepping ahead.

You can substitute sirloin with flank steak or chuck roast, adjusting the cooking time on LOW as needed for tenderness.