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Pepper Steak with Steamed Rice
Andre Lewis

Pepper Steak with Steamed Rice

Bell peppers belong in pepper steak, but not for seven hours. Add them near the end and they stay bright with a little bite while the chuck turns tender. The savory sauce thickens in the crock; rice cooks separately so it doesn't swallow all of it.
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Prep Time 25 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 2 1/2 lbs boneless beef chuck cut into 1/2-inch strips
  • 1 1/2 tsp kosher salt
  • 3/4 tsp black pepper
  • 1 tbsp vegetable oil
  • 1 large yellow onion sliced
  • 3 garlic cloves minced
  • 2 cups low-sodium beef broth
  • 1/3 cup low-sodium soy sauce
  • 2 tbsp packed brown sugar
  • 1 tbsp tomato paste
  • 1 red bell pepper cut into 1-inch strips
  • 1 green bell pepper cut into 1-inch strips
  • 3 tbsp cornstarch
  • 3 tbsp cold water
  • 1 1/2 cups long-grain white rice
  • 3 cups water

Method
 

  1. Season the beef with the salt and pepper and brown it in two batches in the oil, 4 to 5 minutes per batch.
  2. Transfer the beef to a 6-quart slow cooker and add the onion and garlic.
  3. Whisk the broth, soy sauce, brown sugar and tomato paste and pour the mixture into the cooker.
  4. Cover and cook on low until the beef is tender, 6 1/2 to 7 hours.
  5. Stir in both bell peppers and cook on high until crisp-tender, 25 to 30 minutes.
  6. Whisk the cornstarch with the cold water, stir it into the sauce and cook until glossy, about 8 minutes.
  7. Combine the rice and water in a saucepan, bring to a boil, cover and cook over low heat until tender, 15 to 18 minutes.
  8. Serve the pepper steak and sauce over the steamed rice.