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Pepper Steak 3

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  • 1 1/2 to 2 pounds beef round steak, about 1/2-inch thick
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 medium onion, chopped
  • 1 small clove garlic, minced
  • 2 large green or red bell peppers, seeded and cut into 1/2-inch strips
  • 1 (16 ounce) can whole tomatoes
  • 1 tablespoon beef flavor base (paste or granules)
  • 1 tablespoon soy sauce
  • 2 teaspoons Worcestershire sauce
  • Fluffy rice


  1. Cut steak into strips.
  2. Combine flour, salt and pepper; toss with steak strips to coat thoroughly.
  3. Add to slow cooker with onion, garlic and half of green pepper strips; stir.
  4. Combine tomatoes with beef base, soy sauce and Worcestershire sauce.
  5. Pour into slow cooker, moistening meat well.
  6. Cover and cook on LOW for 8 to 10 hours.
  7. One hour before serving, turn to HIGH and stir in remaining green pepper strips.
  8. If thickened gravy is desired, make a smooth paste of 3 tablespoons flour and 3 tablespoons water; stir into slow cooker.
  9. Cover and cook until thickened.
  10. Serve gravy with Pepper Steak over hot fluffy rice.

Yield: 4 servings