Peppers And Steak
Tender steak and vibrant green peppers are simmered in savory beef broth with soy and ginger, creating a flavorful dish perfect for a hearty family dinner.
Ingredients
Instructions
- Cut the steak into thin slices.
- Place half of the steak in the crock-pot.
- Arrange the green peppers on top of the steak.
- Place the remaining steak on top of the peppers.
- Add sliced fresh mushrooms if desired.
- Mix the beef bouillon, soy sauce, ground ginger, and garlic powder, then pour over the meat and vegetables.
- Cover and cook on low for 8 to 10 hours or on high for 3 to 4 hours.
- During the last hour of cooking, thicken the stock if desired.
- Serve over a bed of hot rice.
Tips & Substitutions
For enhanced flavor, marinate the steak in the soy sauce, ginger, and garlic powder for a few hours before cooking. If you prefer a bit of heat, add sliced jalapeños or red pepper flakes. For a healthier twist, substitute the beef bouillon with a low-sodium vegetable broth. This dish can also be prepared using chicken or turkey for a lighter option.
Serving Suggestions
Serve this dish over a bed of hot rice to soak up the flavorful sauce. It pairs beautifully with a side of steamed broccoli or a fresh garden salad for a complete meal. For a heartier option, consider serving it alongside garlic bread or with a side of mashed potatoes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place the dish in a microwave-safe bowl and heat on medium power until warmed through. Alternatively, reheat on the stovetop over low heat, adding a splash of water or broth to keep it moist.
Nutrition & Diet Analysis (per serving)
Each serving of Peppers And Steak contains roughly 62 calories, with 7g protein, 7g carbohydrates, and 1g fat. It is an excellent source of vitamin C (91% of the Daily Value) and vitamin D (52% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1522mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Yes, you can use other cuts like flank steak or sirloin, but be mindful that cooking times may vary. Flank steak tends to be more flavorful and tender when cooked quickly, while sirloin can be a bit firmer and may require a longer cooking time.
Is it possible to make this dish vegetarian?
Absolutely! You can replace the steak with a variety of vegetables like zucchini, eggplant, or even tofu for protein. Use vegetable bouillon instead of beef bouillon and adjust cooking times accordingly, as vegetables will cook faster than meat.
What can I do if I want more sauce?
If you prefer a saucier dish, consider doubling the amount of beef bouillon and soy sauce. You can also add a tablespoon of cornstarch mixed with water during the last hour of cooking to thicken the sauce further, enhancing its richness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).