# Crockpot Pepper Steak over Rice

Steak strips with peppers and onion in a savory brown gravy sauce, served over rice. About 267 calories and 36 g protein per serving.

 

 

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## Crockpot Pepper Steak over Rice

Recipe by Iren Pavlenko

 

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0.0 from 0 votes ** 

Course: Main CourseDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

6

hours 

Steak strips with peppers and onion in a savory brown gravy sauce, served over rice. About 267 calories and 36 g protein per serving.

### Ingredients

- 2 lb flank steak, sliced thinly against the grain
- 1 packet (0.87 ounces) [brown gravy mix](/go/amazon/?p=B08KZ3LQX1)
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 garlic cloves, minced
- 1/2 cup beef broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon fresh ginger, grated
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 3 cups cooked rice, for serving

### Directions

- Slice the steak thinly against the grain so it stays tender.
- Put the onion, peppers and garlic in the slow cooker.
- Layer the steak slices on top.
- Whisk the gravy mix, broth, soy sauce, ginger and brown sugar together and pour it over the steak.
- Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until the steak is tender.
- Mix the cornstarch with 2 tablespoons cold water.
- Stir the slurry into the pot and cook 10 minutes on HIGH, until the sauce thickens.
- Taste and adjust the soy sauce.
- Serve over rice or noodles.

 

### Notes

 

Use sirloin for a leaner cut. Add the bell pepper in the last 2 hours if you like it firmer. Keeps 4 days in the fridge. Reheat with a splash of water.

 

  

## Pepper Steak, tender strips

 

Thin slices against the grain keep the flank soft. The brown gravy and soy sauce make a savory base, and the cornstarch slurry at the end thickens the sauce. Fresh ginger brightens it.

 

If you like firmer peppers, add them later.

 

## Swaps

 

Sirloin makes a leaner dish. Tamari can replace soy sauce if you need it gluten free. Add broccoli near the end.

 

Do not stir cornstarch straight into the pot without mixing it in cold water first. It clumps.

 

## Serve and store

 

Serve over rice. Keeps four days in the fridge. Reheat with a splash of water, since the sauce thickens.

 

## Cooking notes

 

Slice the steak while it is partly frozen, about thirty minutes in the freezer, and the strips come out even. Taste the sauce before serving and add soy sauce a little at a time, since the gravy mix is already salty. If you add the peppers late, they keep a bright color and a bit of bite, which many people like.