NOTES
MyWW Points: 5 Blue Plan and 6 Green Plan
5 WW Freestyle Points and 6 SmartPoints
This pepper steak stir fry is thinly sliced flank steak cooked with red and green bell peppers in a savory sauce. A quick and easy meal that tastes even better than take out!
I always order pepper steak at my local Chinese restaurant, it’s one of my favorite dishes. This homemade version is ready in minutes and has that same great restaurant flavor.
There’s nothing better than a delicious Asian dish that’s not only easy to make, but also better than takeout. This pepper steak stir fry is a restaurant quality meal made in the comfort of your own home!
HOW DO YOU MAKE PEPPER STEAK STIR FRY?
This dish is a combination of sauteed bell peppers, browned steak and a savory sauce. The recipe starts by cooking the sliced peppers until tender. The next step is to add the thinly sliced flank steak into the pan. The finishing touch is the 2 minute sauce which gets poured over the meat and vegetables and then simmered until thickened. Add a bowl of steamed rice and dinner is ready!
I used red and green bell peppers in my Chinese pepper steak because that’s what I had on hand. However, any color of bell pepper is perfectly fine. Some bell peppers are sweeter than others. Red, yellow and orange peppers are typically sweeter than green peppers. Some pepper steak recipes call for tomatoes or onions, feel free to add those into the mix if you like.
To make your steak easier to slice, you can place it in the freezer for 20-30 minutes. Partially freezing the meat firms it up and makes it easier to get super thin slices. I typically use flank steak for this recipe as it’s readily available and super flavorful. However, sirloin goes great in place of the flank steak, if it’s preferred or if you have easier access to it.
INGREDIENTS
garlic powder to taste
2 lbs lean beef sirloin cut into 2 inch strips
3 tbsp vegetable oil
¼ cup hot water
1 cube beef bouillon
1 tbsp cornstarch
14.5 oz canned stewed tomatoes, not drained
3 tbsp soy sauce
2 large bell peppers roughly chopped
1 tsp sugar
½ cup onion chopped
salt to taste
INSTRUCTIONS
Add vegetable oil to a large skillet, heat to medium/high heat.
Season beef strips by sprinkling with the garlic powder, to taste
Add beef strips to skillet and brown.
Move beef to the slow cooker
In a small mixing bowl, add hot water and bouillon cube. Dissolve. Mix in the cornstarch. Dissolve. Add to slow cooker.
In the slow cooker, add stewed tomatoes with juice, soy sauce, bell pepper, sugar, onion, and salt. Stir to mix.
Cover the slow cooker and cook on Low for 6 – 8 hours or on High for 3 – 4 hours.
NOTES
MyWW Points: 5 Blue Plan and 6 Green Plan
5 WW Freestyle Points and 6 SmartPoints
