Slow Cooker Pepper Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Slow Cooker Pepper Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Slow Cooker Pepper Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 pounds beef sirloin, cut into 2
• inch strips
• garlic powder to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 1/2 cup chopped onion
• 2 large green bell peppers,
• roughly chopped
• 1 (14.5 ounce) can stewed
• tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Sprinkle strips of sirloin with garlic powder to taste

Step 2: Technique & Execution

In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips

Step 3: Technique & Execution

Transfer to a slow cooker

Step 4: Technique & Execution

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved

Step 5: Technique & Execution

Pour into the slow cooker with meat

Step 6: Technique & Execution

Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt