How Do I Make Pepper Steak With Beef Bouillon With a Lot of Juice
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
03/19/2003
This recipe was DELICIOUS and sooooo easy to make! My grocery store had pre-sliced "Beef For Stir-Fry" on sale, so I substituted that for the sirloin and it turned out fantastic (it also saved alot of time and effort not having to slice the meat myself)! I followed the recipe exactly and it was done after about 6 hours on low... the meat was super tender and almost falling apart! The sauce was a little bit thinner than I like, so I took another tablespoon of cornstarch and mixed it in a small bowl with a little bit of the sauce, then dumped it back into the crockpot and mixed it up real well. Then I let it cook on low for another 30 minutes and this thickened the sauce up perfectly! I served it over steamed white rice and then served the leftovers the next day with mashed potatoes -- both were YUMMY! My husband and I really loved this recipe and I'll definitely be making it again!
03/26/2008
This was easy and delicious! Will definitely be a keeper in my recipe box. I added a couple cloves of chopped garlic and a few dashes or Worcestershire sauce. Like all the other reviews, the peppers were soft, but I love them that way. For crisper peppers, add at the end.
08/18/2007
Great recipe. Good change from your typical crock pot recipe with cream of anything soup. Definitely put the peppers in at the end. I will double the sauce next time. The only change I made was I did not add salt. 7/7/08-This is so wonderful I did triple the sauce this time-3 cans of tomatoes and triple bouillon/water mixture. I decreased the soy sauce to 7 TBSP. I did not add any salt. You need to make it.
03/27/2008
This is very similiar to a recipe I have been making for years that my kids affectionately call Mommy Slop. As in "what's for dinner? Mommy Slop!" I don't use cornstarch, and use brown sugar instead of white, also I add more onion, soy sauce and worstershire sauce. Then I cook and add the seasonings to taste.
06/15/2003
Absolutely delicious! My husband and I along with our 5 year old and 17 month old LOVED it. Very tasty over egg noodles and also rice! Will definitely make it again. But my advice is: 1) Use fresh garlic instead of powder and 2) Don't put green peppers in until the last hour of cooking.
02/28/2008
This is part of my regular fall/winter rotation. I find it is best to put the peppers in during the last hour of cooking, so they aren't dissintegrated. Also, I find that I need additional cornstarch at the end (when I add the peppers) to make the sauce thicker.
03/07/2008
i made this last yesterday and served it on garlic mashed potatoes just to try something different and it was delicious...the pepper steak was a bit too salty for me so I think next time I will only use two tbsp of soy sauce or ommit the teaspon of salt, other than that I loved it
09/03/2005
I was nervous about this but it was a big hit...Nothing left in the crock pot when dinner was over...I fed 4 men and they kept dipping the serving spoon back in the pot!!! I took the following suggestions from others: 2 cans beef broth instead of bouillon, 1 green and 1 red pepper, 1 clove fresh garlic, double the soy sauce (I used light), leave out the salt, add worcestire and plenty of it, add the peppers in the last hour. Add more cornstarch or flour while cooking for thickness. And I think 3 to 4 hours on low is plenty. I'm sure I'll be asked to make this again :)
10/25/2010
One of the best recipes from this site that we have tried. Hubby, kids and granddaughter absolutely love it! I followed the recipe pretty close, only making a few minor changes to use what was on hand. I used probably closer to 2 1/2 pounds of sirloin completely trimmed of any fat, a whole large vidalia onion, 4 bell peppers (1 each green, red, orange and yellow) and low sodium soy sauce. I also did not add the peppers in the beginning with the the other ingredients. I waited until approx. 2 hours before serving. They were very tender but not mushy. Served over Jasime rice. The meat is so tender it just melts in your mouth and the flavor is excellent. Simple, hearty, comfort food. This will be added to our "favorites file". Thanks for sharing!
07/21/2003
The meat was tender and good but overall, this was very salty! I would suggest leaving out the salt since the boullion provides enough on its own.
01/12/2013
Such an easy, versatile recipe which can be customized to each family's personal likes and dislikes. I often add pineapple, bamboo shoots, mushrooms, carrots, or whatever I have in the fridge that might complement it. My only recommendation would be to use fresh minced garlic instead of the powdered garlic and low sodium soy sauce vs the regular soy sauce to reduce the saltiness of the dish. Thanks MJWagner68 for the submission.
03/24/2004
I wish I had read other reviews first. After cooking 7 hours on low, mine did turn to mush, but I loved the flavor so much that I will attempt this one again. It wasn't necessary to brown the meat first. I did make it again, and loved the changes I made: used 1 cup water, 1 bouillon, and 2 Tbl. cornstarch. Cooked the meat and spices (no onions and peppers yet) for 3 1/2 hours. Added the onions and peppers, then cooked for another 1 1/2 hour to 2 hours. Thanks for the recipe!!
01/31/2002
Easy and tasty.
03/09/2011
I believe the nutrition data for this recipe was calculated on the basis that lean sirloin beef is used. Out of curiosity I recalculated it for a fatty sirloin, and it comes out high calorie, high trans fats, and high cholesterol. It's important to be aware that for a healthy meal, lean beef is needed. Give a miss to the fattier cuts and avoid having it deposited around your waistline :-)
10/07/2007
This recipe is fantastic--it is now an established favorite at our house. I use whatever beef is cheapest. I have also made this a convenience food by browning the seasoned beef and freezing it along with the onion and pepper strips. The morning I want to make it I dump the frozen ziplock of goodies in with the rest of the ingredients and turn the crockpot on! I also never add the salt and use reduced sodium soy sauce and we don't miss it at all.
10/30/2005
I have been making this recipe now for a couple of years & it is one of my favorites. Changed very little. Browned top round steak in olive oil, doubled all the sauce ingredients, added 2 packages of Hungry Jack Brown Gravy mix, and only added about 1/4 of the peppers at the beginning for flavor(otherwise they get too mushy). Added the rest 1 1/2 hours before the end. Cooked on low for 6 hours and comes out perfect and delicious every time. Best served over egg noodles tossed with olive oil , onion powder and parsley flakes.
02/12/2008
Although not exactly the traditional pepper steak ...I really liked this recipe, add the peppers and onions about 2 to 3 hours from being done, otherwise they turn out mushy. I also cut out the extra tspn of salt...really not needed. Aside from that I cut out the garlic powder and used 3 cloves fresh garlic and a 1/2 tspn of ground ginger. This is a keeper...thanks for the recipe.
03/16/2006
This was fantastic. The steak just melts in your mouth it is so tender. I followed some other reviews and added the peppers and onions the last 2 hours of cooking. I served it over brown rice. Also for my 2 yr old I put some pineapple tidbits into it. To get some fruit into him and to help it cool quicker for him....he gobbled it right up! I will definately be making this again!
08/11/2002
This was delicious. I couldn't keep from sampling the sauce. Although browning the meat and making the broth is a hassle, I would still be willing to make this again. I used very lean pre-tenderized stew meat, which is about a dollar more at the supermarket than non-tenderized stew meat, but less expensive than sirloin tips. This meat could have been more tender, but was not bad at all-- similar to the pepper steak in most Chinese restaurants. I added liberal amounts of garlic powder, black pepper, and cayenne pepper (as I like spicy dishes). I also added some diced white onion that I had on hand, as well as cooking sherry and green onion, cut into 1-2 inch pieces. I agree with the cook who suggested doubling the sauce ingredients. The sauce didn't seem thick enough with the cornstarch, although this is a problem I usually have. I ended up using 3 Tbsp., which works out to 1+1/2 Tbsp. if you do not double the sauce. At that point it worked out well. Finally, I used powdered Au Jus mix rather than bouillion cubes. Next time, I would cut the stewed tomatoes so that the pieces wouldn't be so large. As a note to those on a low-sodium diet: this dish is quite salty (although fine for my tastes). Perhaps one could use low sodium soy sauce and beef bouillion and half the amount of salt added?
06/06/2012
This is something I will cook up again for busy school nights. As per some reviews, the only changes I made were to add the peppers on the fourth hour out of six in the crock pot (on low) and they were perfect, and 30 minutes before done, I turned the crock pot to high and added 1 tbsp of corn starch well mixed into 1/2 cup of hot water which gave me a thicker sauce - served on white rice. I mentionned at the table that next time, I would add some pineapple and everyone agreed that it would really be good, so I'll try it next time, but overall, it took 5 minutes to prepare and was very good... for me, it's a keeper!
01/22/2002
I hate to be in the minority but my husband and I did not think this was anything special. Not extremely flavorful. Perhaps using red wine instead of the water would help. I doubt I'll make this again.
02/21/2014
I LOVED this recipe. For my dish, I replaced the powdered garlic with 4 cloves of fresh garlic. I minced my garlic and sauted with 2 tbls of Butter. I browned the meat in the garlic/butter sauce. I used 1 tbls of Soy, and 3 tbls of Worchester. I didn't add any salt. I used a 1 green, 1 red and 1 orange bell pepper added 1 hour before finished. Next time I will use 4 peppers. I also added 1tsp of crushed red pepper for some kick. I wound up using 3 tbls of cornstarch and substituted the bullion cube and water for one 10oz can of beef broth. This dish was delicious, it will definitely go in my rotation. I served with Basmati Rice and sweet cornbread.
11/05/2010
I gave this 4 stars and dh gave it 3. I thought it turned out to be pretty tasty and the leftovers were just as good. It kind of tasted like a stuffed pepper.
10/20/2002
This is soo much better the next day when it's had time to set. I added the green peppers halfway also cause of the other reviews. I added some tabasco at the end cuase it needed a kick. Also since the sauce was so soupy when it was done I added more cornstarch. That night I wasn't sure if I like the reciepe. The next day while I was preparing the leftovers I loved how the gravy had thickend and it was soo good over rice. My recommendation is to make this the night before then put it in the refrigerator and eat it the next day.
02/21/2004
This recipe was wonderful. I highly recommend it. The steak was so tender that you could cut it with a fork. I did double the liquid in the recipe to make more sauce and used 3 Tbs. of cornstarch to thicken it. I added half the peppers at the beginning and the other half the last half hour. YUMMMY!!!
03/14/2006
Great taste! After 6 hrs, the meat was so tender it was almost melting (not so great on presentation, though). Maybe I sliced my sirloin way too thin...Other than that, I used worcesteshire sauce instead of soy, and browned my meat with some fresh garlic. Instead of boullion & water, I used 1.5 cans of beef broth. I added my peppers & onions for the last 2 hrs. and they were still too tender for my taste. Next time I'll add them for the last hr.
06/25/2012
Very tasty. I will make again. It was a little time consuming to brown the meat before putting in the crockpot but once in, it made dinner prep easy that evening. I did as others suggested and doubled the sauce ingredients for additional gravy. I tried it over brown rice and Angel Hair Pasta (all I had). We preferred the pasta so next time I'll get egg noodles. I used 3 cups beef broth (double recipe) with 2T cornstarch rather than the bouillon as suggested and doubled all gravy ingredients + added 1/2 t. of cayene pepper. At the end I thickened it again with 2T cornstarch in cool water as others suggested. Hubby & daughter liked it.
12/13/2010
I have always hated green peppers but I decided to make this "for something different". I am so happy I did! It was so delicious. I served it over white rice with glazed sugar snap peas and carrots. It was, without a doubt, one of the best meals I have made in a long time. I used diced tomatoes instead of stewed. I also added a few shakes of Worcestershire sauce. You can't go wrong with this one!
03/15/2008
This was very tasty. I did not have stewed tomatos, so used diced tomatos with garlic, onion and basil (all I had in the house)...turned out fine. Next time I will add a couple of cloves of garlic.
05/17/2012
This is a great simple dish. I added 1 green & 1 red pepper in the last hour of cooking, next time I may add them in the last 30 min. of cooking. I also used sandwich steak, which was sirloin cut up, just made the process easier. I made it the night before, on a busy weekday, came home from work, made some mashed potatoes, and greenbeans, and we were ready to eat in no time. Tip: if you make the night before and have a cat, cover the dish as it cools, my cat gave this dish a thumbs up too ;)
02/16/2013
Much too heavy on the salt. I think the soy sauce is the culprit. That stuff is a sodium bomb and it can take over any recipe where it's an ingredient. I've made almost this same recipe for years on the stove top. The only difference between the two recipes is that the one I use (copied from a 1960s magazine at the library) calls for 2 teaspoons of Worcestershire rather than 3 tablespoons of soy sauce. I tried making the recipe with soy sauce in the amount called for here, and got nothing but complaints about the salt. Anyway, you could try substituting 2 teaspoons of Worcester for the soy sauce if you find this version too salty. If if then turns out not salty enough for your taste, more Worcestershire, soy sauce, or salt can be added at the table.
02/11/2011
This was AMAZING! I don't normally like steak unless it is super tender and this was just perfect! You can buy a cheap steak and get it so tender in the slow cooker! I followed the recipe pretty closely, however I didn't cook anything in the pan before I put it in the slow cooker, I just didn't have time. So I threw everyhthing together in the slow cooker and it came out perfectly. I did take the advice of other reviews and put the peppers in for the last 45 minutes or so. It was SO GOOD!
08/29/2011
I made half this recipe and served it over jasmine rice for a very good dinner. I used top sirloin steak and cut it into thin strips. After browning the meat, I couldn't let all those nice browned bits stay behind in the pan, so I deglazed my pan with the tomatoes (I used diced rather than stewed), loosening all that good flavor, and then added it to the slow cooker. I also added a big clove of minced garlic. I used a mix of green, red, yellow and orange peppers and added them two hours before the end of the cooking time. I also added another 1/2 T. corn starch mixed with a little water about 30 minutes before the end of the cooking time to help give the sauce a little more body. I would make this again, but I think I'd cut back on the cooking time as I think it may not need 6-8 hours on low. I also would add the peppers about 90 minutes before the end of the cooking time so they would be a bit more crisp tender.
03/09/2011
This is a really great recipe! Don't be fooled by the name, I thought at first "pepper" meant spicy, but it doesn't. It's a very flavorful dish and extremely easy to put together. The leftovers can be frozen and thawed later too. Definitely give it a try.
09/04/2012
Excellent recipe! I add green, red and or yellow/orange peppers to make it prettier and I add sliced carrots as well. Serve over rice and is a wonderful dinner.
02/21/2011
This was awesome, so tender and flavorful. Served over egg noodles the first night, and in hoagie buns the next night as leftovers..will make this again!!
09/03/2005
I was nervous about this but it was a big hit...Nothing left in the crock pot when dinner was over...I fed 4 men and they kept dipping the serving spoon back in the pot!!! I took the following suggestions from others: 2 cans beef broth instead of bouillon, 1 green and 1 red pepper, 1 clove fresh garlic, double the soy sauce (I used light), leave out the salt, add worcestire and plenty of it, add the peppers in the last hour. Add more cornstarch or flour while cooking for thickness. And I think 3 to 4 hours on low is plenty. I'm sure I'll be asked to make this again :)
02/07/2011
My family is already requesting that I make this again. Everybody loved this recipe. Since I had about three pounds of meat, I doubled the sauce portion and I'm glad I did because it was wonderful to have enough sauce to accomodate the rice I served this over. I did as others suggested and added the green peppers about half way through the coooking time. The meat was easily cut with just a fork it was so tender. I will be adding some pepper next time as I think it was needed and I will probably omit the salt. The soy sauce alone would have made it salty enough. So very yummy! Thank you for submitting this recipe.
05/17/2006
Made this on the stove-top and it was awesome. I used 2 vidalia onions since we love onions around here. I also used flank steak which I marinated in a little orange juice, garlic and pepper for a couple of hours before browning (just dry it off first or it will steam instead of brown). Browned the meat, removed it, sauted the onion and green pepper then deglazed with the liquid (I used beef base instead of boullion). Covered and cooked on very low about 4 hours. Meat was tender and delicious. Served over rice.
03/22/2009
OMGoodness, this pepper steak melts in your mouth delicious. We rarely have company since we live out in the **boonies** but when we do, it's the one I definitely choose. It is designed for hearty appetities, and never ever disappoints. I give this dish a rating of **10+**.
06/15/2012
Oh I also wanted to add that I think browning/searing the meat is very important to keep the flavor inside. To save time in the morning I do my meat the evening before and also cut all my veggies so I can put this together real fast
02/12/2008
This dish was pretty good. The meat was unbelievably tender which surprised me. It definitely doesn't taste like the Pepper Steak you would get at a Chinese restaurant, but it is really good. I added minced garlic and some dried ancho chilies for a little more of a kick, and I also seasoned my meat with garlic pepper in addition to the garlic powder. It seemed to be lacking something, though. I think next time I will try to add some mustard seed or something like that. Thanks for recipe!!
11/14/2010
I followed the recipe exactly and it turned out awesome. The steak was very tender and the green pepper flavor really popped! I served over egg noodles and everyone cleaned their plates. Very easy!
05/12/2011
Suffers from "Pot Roast-itis". This one (and just about any slow-cooker beef recipe...see my slow cooker Italian Beef review on here...same darn thing) just DOES NOT taste like it's namesake. it mostly comes out to the same thing: a variation on a pot roast. Now, all that said, of all the "slow cooker beef" recipes I have cooked from Allrecipes or ATK's book, this one did the best at hiding the symptoms of Pot Roast-itis. I love pot roast, just not when it creeps into recipes that aren't supposed to taste like it. That said, this stuff is delicious...it just is not what is promised/expected. It's very edible (I did the late addition of the peppers, highly recommended...however I wish I would have used half green and half red for that added visual flair. Hot pepper flakes were a worth addition as well). I want to give this four stars for it's good balance, but at the same time it is so disappointing if you've had "real" pepper steak...so I gave it three. Have historically had great luck with Allrecipes 4.5 - 5 star recipes, but lately I have been picking some real duds. I guess the commonality is slow cooked beef! Anyhow, next time this stuff is going to be made the proper way...fresh, QUICK and in a WOK!
10/21/2010
This is so good and easy I had no idea you could do it in the slow cooker! It made cheap meat into tasty melt in your mouth greatness! Personally wouldn't change anything. :)
02/01/2005
It was pretty good, but I didn't like how limp the bell pepper became.**** Made this again Jan '05 after reading a bunch of the reviews. Added two bell peppers (red and green) 45 minutes before we ate, and they didn't get soft or mushy, they were perfect. This was very easy and tasty! Served over brown rice.
01/02/2005
This recipe was delicious. I digressed from the recipe only to use low sodium beef broth and low sodium soy sauce. The flavors were perfectly balanced; not a hint of over saltiness. I added the peppers more than half way through the cooking time and a handful of mushrooms and then served all over Dutch egg noodles. My family loved it.
02/14/2011
This was great! They were actually out of top sirloin at Whole Foods, but the butcher (and another customer) said that chuck roast is really all I need for a slow cooker (the customer thought that top sirloin would be overkill). The meat turned out fantastic: very tender and flavorful. The only drawback to using chuck roast, though, is that it tends to be pretty fatty so if you're picky like me you'll spend a lot of time trimming the meat while slicing into strips. I added a lot of garlic powder, and it was delicious.
03/09/2011
Really great way to have tender beef. I loved it. I have a note for JohnnyD....You can use a dutch oven to make this in your oven or you can use a really big frying pan on your stove top. You won't cook it for hours but you can simmer if for a couple. After your beef is browned, saute your onions and peppers then follow the rest of the recipe and put everyone back in the pan and let it go. Don't lift that lid, just let it go. Hope that helps...Rosie
08/18/2014
This is fantastic. A family favorite for sure. I've tried cooking it by adding the peppers late so they are a bit firm and throwing them in at the beginning. The flavor is far superior when they are thrown in at the start - they add a lot of flavor and tenderness to the meat. I used STEW MEAT which saves $$. Just trim it against the grain and proceed Absolutely will melt in your mouth. Bon Apetite!!
12/28/2005
Simple meal with a lot of flavor. I used stew meat instead of sirloin out of convenience and followed some others' advice about adding water and cornstarch, putting in the peppers only for the last hour, and taking out the salt. I added more seasoning to the meat instead (pepper and seasoned salt). Since the bell peppers didn't go in right away, I put in two chopped serano peppers at the beginning - the more spice the better for me. Fresh diced mushrooms also work well with this recipe. Delicious!
05/22/2006
We will make this easy, delicious recipe again. The meat turned out so tender and tasty. Took others advice and changed out the bullion cube for a can of low sodium, fat free beef broth. Very Good.
08/24/2011
Oh, this was good! I didn't get the beef in time to put it in the slow cooker, so I did it on the stovetop. My family really, REALLY liked it. I added about a teaspoon or so of Red pepper flakes just to give it a bit of a kick. This is going into the rotation for sure.
03/29/2013
I used regular diced tomatoes, not stewed, doubled the bouillon-water-cornstarch, added about a tsp reduced sodium Worcestershire, and added the peppers the last hour of cooking. I served this over brown rice. With these few changes it tasted just like my dad's old recipe - exactly what I was looking for. I'm writing this one down so it never gets lost. Thank you so much MJWAGNER 68
04/26/2011
this was so good....The only change was I used diced tomoatoes and beefy onion soup mix in place of the bouillon. Family loved it... will make again. Thanks
06/11/2012
Delicious! Next time I will use fresh garlic and red papper flakes. I did ad some cornstarch in the end too to thicken it up a bit.
11/12/2005
wonderful!! i followed others and added half the peppers in at the beginning,then the rest about 1 hr prior to the end, doubled the cornstarch, and omitted the salt. really enjoyed this one over brown rice. wouldn't consider it a chinese dish as others have noted, but def. a comfort food for the cooler weather. this one will go in the recipe box.
01/11/2012
This recipe was great! My family admitted they didn't think it was going to be good but after one serving they were asking for seconds. I didn't have steak so I used Chicken breasts instead. It turned out to be a keeper.
01/12/2007
A good, non-rich solid recipe. I added red pepper flakes, worcestershire sauce, black pepper and red wine vinegar--just a bit of all of them about an hour before it was done. Otherwise, this recipe is a bit bland. DEFINITELY hold off on the peppers till the last 30 minutes--I'm not a huge fan of SUPER crispy veggies, I like them to have the flavor of what they're in, but I don't like them so soft I could gum them if I didn't have teeth. We added one green bell pepper, one red bell pepper 45 mins. before it was done and it was just a touch too soft. Try 30 minutes. We served with jasmine rice and we all liked it a lot -- no cartwheels, but lots of pleasurable 'mmmmmmm's when eating.
05/15/2001
This is a very good recipe. I save some of the green pepers and add them in later to have some color. Cooks up quickly, I've tried it without browing the meat and I didn't see a difference. Great over egg noodles.
01/30/2011
This is FABULOUS! I doubled the sauce and added the peppers toward the end as some other reviewers did. I added a little extra cornstarch as well, as I like thicker sauces. The only other change I made was to use red and yellow bell peppers instead of green, which is just my flavor preference. Other than that I followed the ingredient list to a T and thought the flavor balance was quite nice. Served this over white rice and thought it was a nice change to the all-too-common creamy crock pot recipes. Will definitely make again and maybe play around with the flavors; use teryaki sauce instead of soy sauce perhaps :)
02/12/2004
i know i am in the minority...but i was very disappointed in this recipe. perhaps i cooked it too long...but it just tasted like a mushy stew to me and my husband. both the meat and the peppers had lost all their texture and flavor after cooking for 6 hours on low.
07/18/2011
I thought this was very good. I just sprinkled frozen steaks with garlic powder and placed in slow cooker. Then I mixed up bouillon, water, cornstarch, soy sauce, sugar, salt, tomatoes and onion and poured over steaks. The peppers get pretty mushy, so if you want them more firm, don't add until a couple hours or so into cooking time. I just cut up steak into strips before serving over rice.
10/16/2010
It came out more like a stew and I was expecting it to be more like genuine Pepper Steak. I definitely will not make this again
09/03/2001
This is very good, Next time I make It I will put in some of the green pepper in about half way through and in the last 30-45 min throw in the rest of the pepper, just because we like it a little more crunchy! Thanx
04/09/2003
I thought that the sauce was rather bland after cooking for 2 hours. I then added 1 envelope of onion soup mix and that really helped.
01/06/2010
One of my favorite slow cooker recipes! It is perfect over white rice. I skip the browning of the meat and just dump it in the crock pot. Double the sauce and add more cornstarch for a nice, thick gravy. Try using teriyaki sauce instead of soy sauce. YUM!
02/24/2003
This was a very good recipe to come home to after working all day!!! Came out tender and full of flavor. Made for excellent leftovers!
01/30/2011
I skipped the browning (to save calories by not using oil) and instead sprinkled the meat with garlic powder then threw everything in the crock pot except the green peppers. It didn't seem to make a difference so I would do that again. I added the green peppers and some frozen broccoli with about 2 hours cooking time left which ended up being perfect. My husband liked this better than I did so I gave it 4 stars but it was more of a 3 for me.
01/23/2010
This was so good!! I used some petite sirloin I had got on sale and cut into strips. I did add some crushed red pepper and crushed garlic to pot for a little kick! I sauteed the bell pepper in olive oil and garlic and added to pot right before serving over brown rice! Thanks for a great recipe!!
03/09/2011
I do not think it tasted like actual pepper steak. I prepared this per receipe. I'm sorry, I did not like it.
12/23/2010
EXCELLENT!
05/13/2007
I think this is a great basic recipe. It's what you do with it that makes all the difference. I am going to make a double batch tomorrow. I used broth like others, I sauteed the onion first because I really like mine almost liquefied. Added the peppers the last hour and turned the slow cooker off. I was not super impressed with the way the flavor was going, so in that last hour, I added garlic, red pepper flakes, seasoned pepper and cumin. It turned out more like a fajita stew which was fantastic. My husband had it over brown rice and I topped a salad with it and a little sour cream. Delish. I would have given this recipe 5 stars if I hadn't altered it so much. My variation was definitely five stars. Next time I am going to toss in some mushrooms and some fresh tomatoes at the end.
12/05/2009
The previous reviewers were all right on. My husband LOVED it. I did add the extra thickening, and I also waited until closer to the end of cooking time to add the peppers. I used a whole sweet onion and 1 red, 1 yellow and 2 green peppers. I served it over rice and my husband was very pleased.
12/02/2010
I followed the directions and in my opinion this is in no way pepper steak. I should have known better. But this would make a very good vegetable beef stew when you add more vegetables.
01/23/2006
I made this yesterday. I added a can of mushrooms,used 2 b. cubes and 1 cup of water,5-6 TBLS.soy sauce and 2tsp of sugar. I think the sauce could even be tripled. I did add garlic also. It cooked for 6 hrs on low and it was delicious. I don't think it make 6 servings though, more like 3-4 served over rice. I will make it again. I did wait and add the gr. peppers about 2/3 way through.
02/14/2003
VERY tasty. Followed a couple of other cooks suggestions. Did not bother to brown the meat first, doubled the sauce ingredients, put in half a green bell pepper at the start then added additional green along with red and yellow peppers and a can of mushrooms one hour before we ate. Was prepared to add more cornstarch but found it was not necessary. Served over rice. Huge hit with the fam.
03/29/2010
Made this for dinner tonight was soooo good. I added just 1 tablespoon of soy sauce and that was just right. Did not add salt and didnt need to. I did add a can of Golden Mushroom soup and french onion soup and had lots of sauce along with the stewed tomotoes. I served it over Orzo. I cooked it on High, next time I will cook it on low and cut the meat in larger strips, the meat fell apart to much. I also added the peppers in the last hour and I added some mushrooms. Cant wait to eat the left-overs
02/16/2008
I loved this! I did change it a little bit. I added about 3 tablespoons of freshly grated ginger. I only had chicken bullion so I used about 1/2 cup of canned beef broth and no hot water. And it turned out pretty good! Would make again!
08/04/2016
YUM, yum, YUM!!! I followed this recipe exactly and it was quite tasty. I do recommend not adding the peppers and onions until the last hour because otherwise they will pretty much disappear into the dish. Also next time I think I will also add a pepper flakes or cayenne because our family likes spicy things and may even add some mushroom wedges. My son who usually can't stand anything that has steak because "it is too chewy", ate 2 helpings and raved on how the steak just melted in his mouth! VERY good, our family will eat this again!
03/25/2002
I was disappointed in this recipe. I hoped for more flavor and more color. THe peppers lost a lot of color (I used green and red). If you try this, don't add the peppers until the last hour or so or they become complete mush.
02/08/2011
This was good, but growing up my Mom made this dish, but a little different. She would marinate the sirloin in BEER yum!!!!! Then add to the gravy mixture;-0 I added the tomatoes then after thinking about it scooped them out and ended up poor the rest of the can of beer into the crock pot added the red/orange bell peppers onions and garlic later as everyone else suggested served over brown rice and it turned out super yummy. I would make again with the BEER I only got to marinate the meat for about 45 minutes would do longer next time.
08/08/2011
We..loved..this!! worked perfectly for a Sunday evening dinner. The only sub I made was I didn't use sirloin, I used round steak seasoned with Cajun seasoning instead of just garlic powder, and I had no bullion cubes so I used a half a can of beef broth I had in the pantry and doubled the corn starch. Served it over rice with a nice crusty bread...HEAVENLY! Thank you for posting this.
01/31/2011
Really good and even better on day #2! Instead of using 2 green peppers, I used 1 green pepper and 1 red. I doubled the cornstarch and added 1.5 tsp of red pepper flakes because we like things a little spicy around here. Also, I added my peppers/onions with just 2 hrs remaining so they wouldn't become too soggy. Oh, and I omitted the salt. The soy sauce makes this recipe salty enough.
01/17/2011
Very tasty and super easy. I used cube steak instead of sirloin and added a some sliced mushrooms also. The peppers were definitely mushy after 7 hours so next time I think I'll add them with 2-3 hours left. I served it with pasta but I think it would be better with mashed potatoes.
08/09/2013
I came across this recipe on "the recipe of the day" and I am so GLAD I did! This dish was wonderful and so easy to make. Its almost foolproof. I actually used a center chuck roast I had on hand and just cut it up and seasoned it generously with our favorite steak seasonings. Also added some worcestershire sauce as others suggested. I didn't have any beef bouillon cubes so I just used a can of beef broth instead. Added 2 cans of stewed tomatoes due to having 2.50 lbs of beef. Waiting until the last 45min-hour to put in the peppers (used green and red) gave the peppers the perfect crispness to them. As other reviewers noted you may have to add a little flour towards the end of cooking to thicken up the sauce. In the end the meal turned out amazing! We tried the Pepper Steak over both egg noodles and brown rice. Loved them both...thanks!
04/27/2001
My family, which includes two teenagers, loved this recipe. It was flavorful and the meat was fork tender. I bought top round steak and sprinkled it with the garlic and paprika. I used two bouillon cubes. I will definitely prepare this recipe often.
07/25/2005
This recipe was absolutely awesome. I ate nearly the entire thing by myself. I hate when I read about changes to a recipe, but I had to out of necesiity because I lacked certain ingredients. First, I only had filet minon so I used that rather than sirloin. Also, I had no beef bouillon but my dish was plenty beef tasting so I'm not sure what that adds to the recipe. Also, I like my sauce a little thicker so I added 2 to 3 tablespoons of cornstarch extras during the cooking process. FYI, this dish heats up REALLY well the next day and is great over a couple of slices of toast. Thanks again for the recipe! Sorry for the double post, wanted this review under mine rather than my wife's id.
03/25/2013
Ok,I came home on my lunch break today and took a chance with this recipe and man am I happy I did!!! My 2yr old son cant stop eating it and he is a very picky eater. I followed the recipe with 2 minor changes. I used chuck eye steak and substituted the water for beef broth (I had to use it up lol). Thanks for the great recipe, this is surely a keeper for my family! :
01/31/2011
good, but nothing special to me. easy to make & convenient, but i got tired of the flavor after a couple bites.
02/05/2012
After making this recipe, hubby tells me he doesn't care for pepper steak! Still, I really enjoyed this recipe and shared some with my parents. Added one pepper at the start of cooking and another about 30 minutes before serving - got the benefit of both crunch and soft peppers!
04/09/2007
Love this stuff! I make it regularly. I have tried it with sirloin and with round steak and found I like it better to use thin cut round steak instead of sirloin. When I use the round steak I cut down on the soy sauce just a little because the round steak does not have as much juice that cooks out of the meat and it turns out a little salty otherwise.
01/19/2003
Very easy and tasty! I used top sirloin and came out tender. I also added one bell pepper half way through cook time and then the other a half hour before it was done. Served over rice and it was a meal in itself. My boyfriend said make it again so I think it was a winner. Thanks Marge.
05/14/2012
Great tasting beef crock-pot recipe! I was looking for make-ahead-and-freeze recipes. This one worked out great! I just prepared it the way the recipe reads and then froze the ingredients in a ziplock bag until I was ready to take it out and pop it in the crock-pot on low for 6-8 hours.
02/09/2001
Excellent
04/02/2008
I love this dish!! So easy and good especially if you like peppers. I doubled the peppers but kept everything else the same:)UPDATE: I have made this MANY times now and it's still one of our favs from this site. I do add the peppers at the last hour because I want them to have a little crunch and not mushy... LOVE THIS SO MUCH!!
02/11/2013
This recipe is very similar to the one my mother used to make. I think hers called for fresh Roma tomatoes vs the stewed ones. I doubled the water, bouillon, cornstarch, soy sauce & sugar but not the salt or tomatoes and it turned out fine. I also added half of the bell pepper in the beginning and the other half during the last hour. This made just the right amount of sauce to serve over brown rice. Definitely a keeper!
11/26/2010
Delicious! Took the advice of other reviewers and kept the green peppers out of the pot until the last couple of hours, which created the perfect texture (definitely NOT mushy). Did not saute the beef ahead of time, just dumped it all into the slow cooker. Will make again!!!
08/25/2009
Excellent!! The only change I did was using a can of diced tomatoes with chili peppers for an extra kick....sooooo easy and very good. I put it over beef seasoned rice.
Source: https://www.allrecipes.com/recipe/23567/slow-cooker-pepper-steak/
Postar um comentário for "How Do I Make Pepper Steak With Beef Bouillon With a Lot of Juice"