ADVERTISEMENT
Serve hot over steamed rice, mashed potatoes, or noodles.
Garnish with fresh parsley or green onions for extra color and flavor.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave with a splash of water to loosen the sauce.
Variations:
Use red or yellow bell peppers for a sweeter flavor.
Add mushrooms or snow peas for extra texture and nutrition.
Substitute beef with chicken or pork strips for a twist.
Spice it up with crushed red pepper flakes or a dash of chili oil.
FAQ:
Can I make this dish ahead of time?
Yes, this recipe is perfect for meal prep. It tastes even better the next day as the flavors continue to meld.
Can I freeze pepper steak?
Absolutely. Let it cool, then freeze in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before reheating.
Do I need to sear the beef first?
Searing adds depth of flavor, but if you’re in a rush, you can skip it. The beef will still be tender after slow cooking.
Can I use stew meat instead of sirloin?
Yes. Stew meat works well in the crock pot and becomes wonderfully tender with long cooking times.
ADVERTISEMENT
