Slow-Cooked Pepper Steak Over Fluffy Rice
A comforting dish featuring tender flank steak, vibrant bell peppers, and savory aromatics served over fluffy rice. Perfect for busy weeknights or leisurely weekends.
Ingredients
Main Ingredients
- 1 lb flank steak, sliced into thin, juicy strips Ensure it is sliced against the grain for maximum tenderness.
- 2 tablespoons olive oil Adds richness and depth.
- 1 large onion, sliced into aromatic rings
- 2 bell peppers one red and one green, sliced For colorful crunch.
- 3 cloves garlic, minced For an irresistible aroma.
- 1/4 cup soy sauce Delivers savory umami.
- 2 tablespoons Worcestershire sauce Enhances the flavor profile.
- 1 tablespoon brown sugar Gives a hint of sweetness.
- 1/2 cup beef broth For that meaty richness.
- 1 teaspoon ground black pepper Adds warmth.
- 1/2 teaspoon crushed red pepper flakes (optional) For a spicy kick.
- 2 tablespoons cornstarch (optional) For thickening the sauce.
- 1 cup rice The fluffy base for this dish.
Instructions
Preparation
- Heat the olive oil over medium-high heat in a large skillet. Add the sliced flank steak and brown it on all sides, then transfer to the Crockpot.
- In the same skillet, sauté the sliced onion, bell peppers, and minced garlic for 3 to 4 minutes until softened. Spoon this mixture into the Crockpot.
- Pour in soy sauce, Worcestershire sauce, and beef broth. Stir in the brown sugar, black pepper, and crushed red pepper flakes if using.
- Cover the Crockpot and cook on low for 6 to 7 hours or high for 3 to 4 hours. Optionally, add a cornstarch slurry during the last 30 minutes to thicken the sauce.
- Prepare the rice according to package instructions.
- Serve the tender pepper steak over a bed of fluffy rice, garnishing with fresh herbs or additional pepper if desired.
Notes
Tips for success include ensuring flank steak is thinly sliced, sautéing vegetables before adding to the Crockpot, and not rushing the cooking process for deeper flavors.