Slow-Cooked Pepper Steak Over Fluffy Rice
A delightful dish combining tender steak with vibrant bell peppers and savory sauces, served over fluffy rice.
Ingredients
Main Ingredients
- 1 lb flank steak, sliced into thin strips For tender bites
- 2 tbsp olive oil For sautéing
- 1 large onion, sliced For sweetness
- 2 each bell peppers (1 red and 1 green) For vibrant color and crunch
- 3 cloves minced garlic For aromatic flavor
- 1/4 cup soy sauce For classic savory flavor
- 2 tbsp Worcestershire sauce Adds depth of flavor
- 1 tbsp brown sugar For sweetness
- 1/2 cup beef broth To keep steak juicy
- 1 tsp ground black pepper For seasoning
- 1/2 tsp crushed red pepper flakes Optional for heat
- 2 tbsp cornstarch For thickening sauce if desired
- 1 cup rice To soak up sauce
Instructions
Preparation
- Heat olive oil in a large skillet over medium-high heat.
- Add sliced flank steak and brown on all sides for 3-4 minutes.
- Transfer the steak to the Crockpot.
- In the same skillet, add sliced onion, bell peppers, and minced garlic; sauté for 3-4 minutes.
- Add sautéed vegetables to the Crockpot with the steak.
Cooking
- Pour in soy sauce, Worcestershire sauce, and beef broth.
- Stir in brown sugar and season with ground black pepper and crushed red pepper flakes.
- Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours.
- For a thicker sauce, mix cornstarch with a little cold water and stir into the Crockpot during the last 30 minutes of cooking.
Serving
- Prepare the rice according to package instructions.
- Once cooked, serve pepper steak over the rice.
- Garnish with fresh herbs or additional pepper if desired.
Notes
Consider using fresh herbs like cilantro or parsley for garnish. Toasted sesame seeds can also add crunch. For sweetness, a splash of pineapple juice can enhance flavors.