I use sirloin tips in this flavorful slow cooker combination because I like their flavor and tenderness, but you may also use a lean chuck steak or round steak cut in thin strips or small pieces.
The soy sauce and tomatoes make the perfect sauce for the beef and peppers, and a little garlic powder rounds out the flavors.
If you're short on time, skip the browning part. Browning does add some flavor, but it isn't absolutely necessary. Just toss the beef with the flour and add it to the slow cooker, omitting the vegetable oil.
- 1 1/2 pounds sirloin tips, cut into pieces or strips
- 4 tablespoons flour
- 2 tablespoons vegetable oil or extra virgin olive oil
- 1 large green bell pepper, sliced in strips
- 1 large onion, quartered and sliced
- 1 can (4 ounces) sliced mushrooms, drained, optional
- 1 can (14.5 ounces) diced tomatoes
- 3 tablespoons low sodium soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper, optional
Put the steak pieces in a bag with the flour and shake to coat.
Heat the vegetable oil in a large skillet or saute pan over medium-high heat (or the crockpot insert if it is stovetop safe) and brown the steak pieces on all sides.
To the steak add the bell pepper, sliced onion, and drained sliced mushrooms, if using.
Combine the tomatoes with the soy sauce, garlic powder, black pepper, and crushed pepper, if using.
Pour over the steak and vegetables.
Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 4 to 5 hours.
The long slow cooking process, especially on the low setting, can cause excess water from condensation. If you end up with watered-down flavorless juices, strain the liquids into a saucepan (before adding salt). Simmer for a few minutes over medium heat to reduce and concentrate flavors. Taste and adjust seasonings, as needed.
Serve with hot cooked rice, fine noodles, or potatoes and steamed green beans or broccoli.
Make Ahead Tips
The night before you plan to cook, slice the peppers and onions and put them in a container with the drained sliced mushrooms. In another container combine the tomatoes, soy sauce, garlic powder, and crushed pepper, if using. Refrigerate everything until the next day when you are ready to assemble the ingredients in the slow cooker.