Description
Crockpot Pepper Steak is the ultimate solution for busy afternoons, delivering a nourishing, home-cooked meal without the need for constant stovetop supervision. This dish features thinly sliced flank steak slow-cooked to tender perfection, combined with vibrant, nutrient-dense bell peppers and onions in a savory, balanced sauce. It is a wholesome, comfort-filled recipe that allows you to nourish your family while freeing up your time, making it a perfect staple for mindful, stress-free meal planning.
Ingredients
2 pounds flank steak, sliced into 1/4-inch strips against the grain
3 tablespoons cornstarch
1 large green bell pepper, sliced into thick strips
1 large red bell pepper, sliced into thick strips
1 medium onion, sliced thick
14.5 ounce can petite diced tomatoes, with liquid
1/2 cup low-sodium beef broth
Instructions
Place the sliced flank steak into the crockpot.
Sprinkle cornstarch over the beef and toss to coat evenly.
Add the sliced green and red bell peppers and onion on top of the steak.
Pour in the diced tomatoes with their liquid and the beef broth.
Stir gently to combine all ingredients.
Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the steak is fork-tender.
Serve warm over rice or cauliflower rice.
Notes
Ensure you slice the steak against the grain to guarantee maximum tenderness.
Adding the vegetables in the last 2 hours of cooking will keep them crisp-tender if you prefer more texture.
Store leftovers in an airtight container for up to 3 days.
This dish is naturally free of alcohol and pork products.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 85mg