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Slow-Cooked Pepper Steak

 Slow-Cooked Pepper Steak
"After a long day in our greenhouse raising bedding plants for sale, I appreciate coming in to this hearty beef dish for supper," says Sue Gronholz of Beaver Dam, Wisconsin.
6 ServingsPrep: 10 min. Cook: 6-1/2 hours


  • 1-1/2 pounds beef top round steak
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 1/4 cup reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, cut into wedges or 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large green pepper, cut into strips
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • Hot cooked noodles or rice


  • Cut beef into 3-in. x 1-in. strips. In a large skillet, brown beef in
  • oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce,
  • garlic, sugar, salt, ginger and pepper; pour over beef. Cover and
  • cook on low for 5-6 hours or until meat is tender. Add tomatoes and
  • green pepper; cook on low 1 hour longer or until vegetables are
  • tender.
  • Combine cornstarch and cold water until smooth; gradually stir into
  • slow cooker. Cover and cook on high for 20-30 minutes until

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Slow-Cooked Pepper Steak (continued)

Directions (continued)

  • thickened. Serve with noodles or rice. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 176 calories, 6 g fat (1 g saturated fat), 48 mg cholesterol, 639 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.