Description
Peppered Steak Delight brings bold Texas-style flavors to your dinner table with juicy beef coated in cracked black pepper. Seared to perfection and seasoned with robust spices, this classic dish promises a mouthwatering experience you’ll crave again and again.
Ingredients
Scale
Main Proteins:
- 2 pounds (907 grams) beef sirloin, cut into 1-inch strips
Vegetables:
- 1 green bell pepper, sliced into long strips
- 1 red bell pepper, sliced into long strips
- 1 onion, chopped or sliced into long strips
Seasonings and Liquids:
- 2 tablespoons (30 milliliters) cooking oil
- Garlic powder to taste
- Salt to taste
- Black pepper to taste
- 14.5 ounces (411 grams) can of diced tomatoes (do not drain)
- ¼ cup (60 milliliters) hot water
- 1 cube beef bouillon
- 1 tablespoon (15 milliliters) cornstarch
- 3 tablespoons (45 milliliters) soy sauce
- 1 teaspoon (5 milliliters) sugar
Instructions
- Preheat a large skillet to medium-high temperature and drizzle with of cooking oil, creating a sizzling surface for searing the beef sirloin strips.
- Season the beef sirloin strips generously with garlic powder, kosher salt, and freshly ground black pepper, ensuring each piece is thoroughly coated with the aromatic spices.
- Place the seasoned beef strips into the hot skillet, allowing them to caramelize and develop a rich, golden-brown exterior for approximately 2-3 minutes per side.
- Transfer the seared beef strips into the slow cooker, creating an initial layer of protein for the recipe.
- Slice green and red bell peppers into uniform, thin strips approximately 1/4 inch (0.6 centimeters) wide, and dice the onion into similar-sized pieces to ensure consistent cooking.
- Distribute the sliced bell peppers and diced onions evenly over the seared beef strips in the slow cooker, creating a colorful vegetable layer.
- Open a 14.5-ounce (411 grams) can of diced tomatoes and pour the entire contents, including the juice, over the vegetables to add moisture and acidity.
- Dissolve one beef bouillon cube in of hot water, creating a flavorful liquid base for the gravy.
- Whisk of cornstarch into the beef broth until completely smooth, preventing any lumps from forming.
- Add of soy sauce and of granulated sugar to the cornstarch mixture, stirring to create a well-balanced sauce.
- Pour the prepared gravy mixture over the ingredients in the slow cooker, gently stirring to ensure even distribution and coating of all components.
- Cover the slow cooker and set to low temperature for 6-7 hours or high temperature for 3-4 hours, allowing the flavors to meld and the beef to become tender.
- Once cooking is complete, gently stir the peppered steak to redistribute the gravy and ensure all ingredients are evenly coated.
- Serve the peppered steak over steamed white rice or egg noodles, garnishing with fresh chopped parsley for a vibrant presentation.
Notes
- Marinate the beef briefly with seasoning to enhance flavor penetration and tenderness before searing.
- Use high-quality sirloin strips for a more luxurious and melt-in-your-mouth texture during slow cooking.
- Choose fresh bell peppers with vibrant colors to create a visually appealing and nutritionally rich dish.
- Adjust cooking time based on meat thickness – thinner strips require less time to prevent overcooking.
- Let the steak rest for a few minutes after cooking to allow juices to redistribute, ensuring maximum moisture retention.
- Control sodium levels by using low-sodium soy sauce and reducing added salt if preferred.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg