Melt in Your Mouth Pepper Steak Recipe - Slow Cooked Pepper Steak

beef steak

🥗Healthier: lean cuts of beef

💰Cheaper: pork shoulder

Lean cuts are lower in fat; pork is often less expensive.

bell peppers

🥗Healthier: mixed bell peppers

💰Cheaper: frozen bell pepper strips

Mixed peppers provide more nutrients; frozen options are budget-friendly.

Cut the shoulder steaks against the grain into about quarter-inch slices without trimming off any excess fat.

Season the sliced meat with salt and black pepper.

In a large skillet over medium-high heat, add cooking oil and let it coat the bottom of the pan.

Cook the meat in two separate batches to avoid boiling; spread the meat in an even layer and let it sit for at least a minute before stirring.

After a minute, mix the meat and spread it back out for another minute, then stir again and cook for another 30 seconds.

Remove the browned meat from the pan and repeat with the second batch.

Once all the meat is browned, add it back into the skillet along with minced garlic.

Add a can of stewed tomatoes, soy sauce, and beef broth; mix well to combine.

Bring the mixture to a boil, then reduce the heat to medium-low, cover, and let it simmer for about an hour or until the meat is tender.

After an hour, check the meat; if not tender, cover and let it simmer for another 15 to 20 minutes.

In a medium skillet over medium-high heat, add olive oil and thickly sliced yellow onion; sauté for 30 seconds.

Add rainbow bell peppers and sauté for 2 to 3 minutes until tender-crisp; adjust cooking time if softer vegetables are desired.

After 1 hour and 20 minutes, check the meat for tenderness, then mix in the sautéed peppers and onions.

Bring the mixture back to a simmer and cook for 2 to 3 minutes until the vegetables cook down slightly.

Mix in a cornstarch slurry (equal parts cornstarch and cold water) to thicken the sauce; stir until it thickens.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens