Easy Slow Cooker Pepper Steak

I scaled the recipe in half and instead of sirloin, I used a very lean London Broil (more budget friendly), thinly sliced…worked great! I used an old slow cooker which I think cooks hotter than today’s newer models, so watch your time. My beef was fork tender, actually starting to fall apart, in 2 hrs 15 mins instead of 6-8 hours. This recipe definitely needs more sauce, and right up front I'd suggest doubling the liquid going in with the meat. You have to have sauce with pepper steak, and as written, my beef was starting to dry out. I think the ratio of water (I used beef broth) and cornstarch is off. I’d recommend using more cornstarch for the sauce to thicken. I think this may be one of those recipes that you need to adapt to your personal preference. I tasted it made as written, then started adding other ingredients to suit our tastes, and that included making more sauce. On the positive side, it turned out pretty tasty for a slow cooker meal, but it does need some tweaking.

I wish that half stars could be awarded, this would be three and a half. I thought it a three, my husband thought it a four. This dish is pretty bland, the sauce needs some tinkering. I put a few drops of Frank's Buffalo sauce in it, but that didn't even really liven it up. The meat is tender and it tastes fine, but nothing special. I wouldn't serve it to company, but it does make the house smell delicious. With some adjustments it could be a lot better.

I thought this was pretty good. I did add about a teaspoon of ginger. Next time I will add more. I marinated the meat in some soy sauce, olive oil, Worcestershire sauce, onion powder, and garlic. Also mine took forever to thicken up so I would suggest using more of the cornstarch mixture. Thanks for the recipe.