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.
Crockpot Pepper Steak over Rice
Course: Main CourseDifficulty: Easy6
servings15
minutes6
hoursSteak 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
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.
Crockpot Pepper Steak over Rice at a glance
- Prep time: 15 minutes
- Cooking time: 6 hours
- Servings: 6 servings
- Ingredients: 12, led by flank steak, packet (0.87 ounces) brown gravy mix, green bell pepper, red bell pepper
Tips for Crockpot Pepper Steak over Rice
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.
Crockpot Pepper Steak over Rice FAQ
How long does Crockpot Pepper Steak over Rice take?
Crockpot Pepper Steak over Rice takes 6 hours of cooking after 15 minutes of prep.
How many people does Crockpot Pepper Steak over Rice serve?
This recipe makes 6 servings.
What do I need to make Crockpot Pepper Steak over Rice?
12 ingredients, led by flank steak, packet (0.87 ounces) brown gravy mix, green bell pepper, red bell pepper. Amounts are in the recipe card above.
Part of: 25 Lazy High Protein Crockpot Recipes for Busy Weeknights
