Slow Cooker Orange Beef & Fire Peppers

Simply delicious beef and pepper dish reminiscent of pepper steak and orange beef, but a lot tastier! Three methods of preparation given.

Prep Time10

Cook Time8

Total Time8 10

Course: beef, skillet dinners, Slow Cooker

Cuisine: American

Keyword: beef recipe, slow cooker beef

Servings: 4

Calories: 724kcal

Author: Judith Hannemann

Ingredients

2 lbs beef round shoulder or sirloin*, cut in 1/2-inch slices
2 tbsp minced garlic
2 tbsp oil for frying

SAUCE

2 cups orange juice
1 1/2 tbsp orange zest
6 tbsp soy sauce
1 tbsp dark sesame oil
2 beef stock cubes
1/4 cup sugar

VEGGIE COMBO

1 medium green bell pepper cut in strips
1 medium yellow bell pepper cut in strips
1 medium red bell pepper cut in strips
1 medium onion sliced
8 oz fresh mushrooms sliced

SEASONED FLOUR

1 cup flour
1 tsp salt
1/2 tsp pepper

TO THICKEN

2-3 tbsp cornstarch
4-5 tbsp water

Instructions

*Use sirloin or any tender cut of beef for stovetop method
Mix seasoned flour ingredients and coat the meat with it.
Mix the orange juice, soy sauce, sesame oil, sugar, stock cubes and orange zest in a small bowl. You can use one-half of each of these ingredients if you don’t want it overly saucy–I only use 1/2 the amount. Set aside.
Slow Cooker/Ninja Method:
Set Ninja to “Stovetop High” and let it heat for a few minutes. If using slow cooker, heat a large, heavy skillet over medium-high heat. Add oil.
Brown meat well. Add garlic. Add the orange juice mixture. If browning in the skillet, scrap up all the brownie bits at the bottom of the skillet (deglazing) and add entire contents to slow cooker.
Cover Ninja or slow cooker. Set to HI/Slow Cooker on the Ninja or HI on a regular slow cooker. Cook for about 3-4 hours in the regular slow cooker, about 3 in the Ninja (Ninja cooks a little hotter than a conventional slow cooker).
For the Slow Cooker add the mushrooms, onions and peppers. Cover and cook for 15-30 minutes, depending on how crisp you like your bell peppers.
For the Ninja, set it back to Stovetop/High and add the mushrooms, onion and peppers. Stir frequently until peppers are to desired crispness. I cooked about 5 minutes because I like my peppers pretty crisp.
I did not have to thicken the sauce in the Ninja, but if you desire a thicker sauce, then add the cornstarch/water mixture–just enough to make it as thick as you want. Heat through and cook for 1 additional minute
For Pressure Cooker:
Brown meat in skillet as directed in the slow cooker method, unless your pressure cooker has a browning function, then proceed as for Ninja method.
Add the orange juice mixture, seal and cook on HIGH/MEAT/15psi for 8 minutes. Let pressure drop naturally.
Add the veggies, seal and cook on MEDIUM/VEGGIES/10 psi for 4 minutes. Release the pressure valve (electric model) or for stovetop pressure cookers, IMMEDIATELY place under running cold water to release the pressure.
If thickening the sauce is desired, then add only as much cornstarch/water mixture (while stirring) to make the desired consistency.
Stovetop Method:
Brown meat as for regular slow cooker method.
Add the veggies and stir fry until they are desired crispness.
Add the orange juice mixture, bring to boil–add the cornstarch/water mixture, stirring constantly until mixture bubbles.

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