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Close-up of crockpot pepper steak on a white plate with tender beef strips, chunky onion pieces, green bell peppers, and stewed tomatoes in a glossy sauce. High protein healthy dinner recipe photo on a rustic wood table.

High Protein Crockpot Pepper Steak

Nesting Lane
High Protein Crockpot Pepper Steak. Tender sirloin, bell peppers, and stewed tomatoes slow-cooked for an easy high-protein dinner.
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Prep Time 20 minutes
Cook Time 4 hours 10 minutes
Total Time 4 hours 30 minutes
Course Main Course
Cuisine American
Servings 6

Equipment

Slow Cooker
Large Skillet
Small Mixing Bowl

Ingredients
 

Instructions
 

  • Sprinkle 1 teaspoon garlic powder evenly over the beef strips. Toss the beef strips to coat both sides
  • Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat.
  • Place the beef strips in the hot skillet in a single layer and brown on all sides.
  • Transfer the browned beef strips to the slow cooker.
  • Place 1/4 cup hot water and 1 beef bouillon cube in a small mixing bowl. Stir until the bouillon cube is fully dissolved.
  • Stir 1 tablespoon cornstarch into the bouillon mixture until dissolved.
  • Pour the bouillon-cornstarch mixture into the slow cooker.
  • Add the 14.5-ounce can of stewed tomatoes with their juice to the slow cooker.
  • Add 3 tablespoons soy sauce to the slow cooker.
  • Add the roughly chopped bell peppers and 1/2 cup chopped onion to the slow cooker.
  • Add 1 teaspoon sugar and salt to taste to the slow cooker.
  • Stir the ingredients in the slow cooker until combined.
  • Cover and cook on Low for 6 to 8 hours or on High for 3 to 4 hours.
  • Taste and adjust seasoning with additional salt or garlic powder if needed before serving.

Notes

Tips and Tricks

Browning the beef. Browning creates a deeper savory surface and helps lock in juices. Don’t overcrowd the skillet; brown in batches if needed.
Texture of the peppers. For firmer peppers, add them in the last 1 to 2 hours on Low (or last 30–45 minutes on High). For very soft peppers, add them at the start.
Thickening the sauce. If the sauce is thin at the end, remove the lid and cook on High for 15–30 minutes to reduce, or stir in a slurry of 1 tsp cornstarch and 1 tbsp cold water and cook until thickened.

Storing and Reheating

Storage: Cool completely, then place leftovers in an airtight container and refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Defrost: Move frozen portions to the refrigerator overnight before reheating.
Reheat on Stovetop - Place a serving in a saucepan with 1 to 2 tablespoons water. Warm over low heat, stirring until creamy and heated through.

Nutrition

Calories: 301kcalCarbohydrates: 11.7gProtein: 28.2gFat: 15.8gSaturated Fat: 4gCholesterol: 65mgSodium: 1189mgPotassium: 609mgFiber: 1.9gSugar: 5gCalcium: 53mgIron: 3mg
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