Slow Cooker Pepper Steak for a Tender Weeknight Dinner Step-by-step instructions

Before you start

Before starting, ensure all ingredients are chopped and ready for the slow cooker. Having the beef and peppers sliced into uniform sizes is critical for even cooking.

Take the meat out of the refrigerator about 20 minutes before you begin to take the chill off, but do not leave it out for longer than 30 minutes. Clear your workspace to allow for easy assembly and ensure your slow cooker is clean and positioned on a stable, heat-resistant surface away from any water sources.

Instructions

Preparation and assembly

1. 1Prepare the ingredients
   Slice the beef into thin, uniform strips to ensure even cooking. Wash and core the bell peppers, then cut them into thick strips.
   Look for Beef strips should be thin and peppers should be cut into even slices for consistent texture.
   Tip Keeping the beef strips a consistent thickness helps them cook through at the same rate.
2. 2Combine the base
   In the slow cooker insert, pour in the beef broth. This liquid base will tenderize the meat during the long cooking process.
   Look for The liquid should be evenly distributed in the bottom of the slow cooker.
   Tip Adding the liquid first helps prevent the meat from sticking to the base of the cooker.

The ingredients are prepped and the broth is added, creating a fragrant base in the slow cooker. Ensure the beef and peppers are arranged to allow for even heat distribution. Check that your slow cooker is set to the correct temperature setting and that the lid is clean and ready to be placed on top to begin the long, gentle cooking process.

Slow cooking process

3. 3Combine and slow cook
   Add the beef strips and sliced bell peppers into the slow cooker. Stir gently to ensure everything is coated. Cover and cook on low for 4 to 6 hours until the beef reaches 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The liquid should be bubbling gently and the meat should be tender when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first few hours of cooking to keep the temperature consistent.

The slow cooker is set to low, and the ingredients are simmering steadily. The kitchen should begin to smell savory and aromatic. At this stage, the beef is absorbing the liquid, and the peppers are softening.

Check that the lid is tightly sealed to maintain the necessary internal temperature for safe and effective cooking throughout the duration.

Resting and final service

4. 4Rest and serve
   Once the beef reaches safe temperature and rests, spoon the warm cooked rice onto dinner plates. Use tongs to lift the tender beef strips and glossy bell peppers from the slow cooker, placing generous portions directly over the rice along with the savory juices.
   Look for The sauce should be slightly thickened and glossy, coating the beef and peppers perfectly over the warm bed of rice.
   Tip Serving over warm rice helps soak up every drop of the savory slow cooker sauce.

The cooking is complete, and the beef has reached the target temperature. After resting, the sauce should appear slightly reduced and glossy. The texture of the beef should be tender, and the peppers should be perfectly cooked. Everything is ready to be plated over a bed of warm, steamed rice for a complete meal.

Common mistakes

A common mistake is cutting the beef into pieces that are too large, which prevents them from becoming tender during the cooking time. Ensure the strips are relatively thin and uniform.

Another error is over-crowding the slow cooker, which can lead to uneven cooking and mushy vegetables. Lastly, avoid lifting the lid frequently to check on the progress, as this releases heat and steam, which are necessary for the slow cooking process to work effectively.

How to tell it’s done

The beef is done when it is fork-tender and reaches an internal temperature of at least 145°F (63°C). You can check this using an instant-read meat thermometer inserted into the thickest part of a piece of beef.

The meat should pull apart easily with a fork, and the bell peppers should be soft but still hold their shape. The sauce will have a rich color and a slightly thickened consistency that coats the back of a spoon.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest