Slow Cooker Pepper Steak

Slow Cooker Pepper Steak

4.4 of 5 (54)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 205.3
  • Total Fat: 7.3 g
  • Cholesterol: 73.7 mg
  • Sodium: 980.4 mg
  • Total Carbs: 10.4 g
  • Dietary Fiber: 1.9 g
  • Protein: 23.8 g

View full nutritional breakdown of Slow Cooker Pepper Steak calories by ingredient
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Introduction

Great summer meal! Great summer meal!
Number of Servings: 4

Ingredients

    1 pound beef chuck, cut into strips
    1/4 cup soy sauce
    1 clove garlic, minced
    1 cup green peppers, sliced
    1.2 cup red peppers, sliced
    1 cup onion, sliced
    2 large stalks celery, sliced
    1Tbl cornstarch
    1/2 cup water

Directions

Slice chuck and vegtables, and put into crock pot. Add soy sauce and minced garlic. Cook on high for 3 and 1/2 hours. Mix together water and cornstarch and add to crockpot, cook an additional 1/2 hour or until thickened.

Serve over rice.

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Member Ratings For This Recipe


  • Very Good
    5 of 5 people found this review helpful
    To the sodium concerned person- the only possible source in this recipe for THAT much sodium is the soy sauce. Buy yourself low sodium soy sauce and/or cut back on it. This looks tasty and I'm going to follow my own advic and make this for myself! - 2/8/09

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  • Incredible!
    4 of 4 people found this review helpful
    My family and I loved this recipe.
    Made a few small enhancements by marinating the chuck with Webers whiskey marinade (1 pkg) overnight
    Substituted water with 1cup of chicken broth.
    It was melt in your mouth good
    - 12/13/11

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  • Very Good
    2 of 2 people found this review helpful
    Great recipe and so easy. I cooked for quite a bit longer but my slow cooker seems to always take longer than recipes say. I added the peppers towards the end and also added some mushrooms and chilli flakes. Really nice, full of flavour, thankyou so much for sharing. Will definitely make this again. - 2/4/13

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  • Very Good
    2 of 2 people found this review helpful
    A good start but too bland. I use beef broth or stock, more low sodium soy sauce & garlic than recipe calls for, sliced mushrooms, sliced water chestnuts, & bamboo shoots. Because I like the peppers & onion crisp, I add them a half hour to an hour before serving. Serve over barley cooked in broth. - 8/6/12

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  • Incredible!
    2 of 2 people found this review helpful
    Really good with brown rice everyone loved it. - 8/25/08

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