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Pepper Steak Soup

  • 2 lbs beef sirloin steak, cut into 2 inch strips OR ground beef

  • 1 garlic powder, to taste

  • 2 tablespoon olive oil

  • 1⁄4 cup hot water

  • 1 tablespoon corn starch

  • 1⁄2 cup onion, chopped

  • 2 large green bell pepper, roughly chopped

  • 1 large red pepper, roughly chopped

  • 1, 14.5 oz can stewed tomatoes, with liquid

  • 3 tablespoon soy sauce or 1 tablespoon liquid aminos

  • 1 teaspoon white sugar

  • 1 teaspoon salt


  1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

  2. Mix corn starch with hot water until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

  3. Serve with one serving of rice (not in recipe). Serves 9

CROCKPOT: Cover and cook on High for 4 hours or on Low 8 hours.

INSTANT POT: 25 Minutes - slow release

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