Low Fat Crock Pot Pepper Steak
Turn your weeknight dinner routine into a flavorful, guilt-free experience with this Low Fat Crock Pot Pepper Steak! Packed with lean beef sirloin strips, a vibrant trio of red, green, and yellow bell peppers, and a savory, thickened sauce made with low-sodium soy sauce, beef broth, and tomato paste, this slow cooker recipe is designed to be both hearty and health-conscious. Minimal prep and the use of a crock pot make this dish perfect for busy schedules, while a cornstarch slurry ensures a delightfully rich texture without added calories. Ready in just a few simple steps and perfect for serving over brown rice or cauliflower rice, this delicious pepper steak is a satisfying, low-fat option the whole family will love.
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Recipe Information
Ingredients
- 1.5 pounds Lean beef sirloin or round steak (sliced into thin strips)
- 1 large Red bell pepper (sliced into thin strips)
- 1 large Green bell pepper (sliced into thin strips)
- 1 large Yellow bell pepper (sliced into thin strips)
- 1 Small onion (sliced into thin strips)
- 0.25 cup Low-sodium soy sauce
- 0.5 cup Beef broth (low-sodium)
- 2 cloves Minced garlic
- 3 tablespoons Tomato paste
- 2 tablespoons Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
- 0.5 teaspoon Ground black pepper
- 1 tablespoon Olive oil (optional, for searing)
Instructions
Slice the lean beef steak into thin strips. If needed, trim any visible fat.
In a large skillet, optionally heat olive oil over medium-high heat and sear the beef strips for 1-2 minutes per side for extra flavor. This step is optional to keep the recipe low fat.
Add the beef strips to the crock pot.
Slice the red, green, and yellow bell peppers and the onion into thin strips. Place them on top of the beef in the crock pot.
In a small mixing bowl, whisk together the soy sauce, beef broth, minced garlic, tomato paste, and ground black pepper until well combined.
Pour the mixture evenly over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the beef is tender and the vegetables are softened.
In a small separate bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the crock pot during the last 30 minutes of cooking to thicken the sauce.
Once done, give everything one last stir to coat the ingredients in the thickened sauce.
Serve warm over brown rice, cauliflower rice, or alongside steamed vegetables for a complete meal.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.6 g | 64% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 2634 mg | 115% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 31.7 g | ||
| Protein | 194.5 g | 389% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 166 mg | 13% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4151 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
