Slow-Cooker Teriyaki Steak & Peppers
Tender beef, sweet teriyaki sauce, and bold Creole flavor come together in this Slow-Cooker Teriyaki Steak & Peppers, an easy, comforting dinner favorite.
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Ingredients
- 3 lb chuck roast cut into cubes
- 2 tbsp olive oil for browning
- 1 tbsp cornstarch
- 1 tbsp Creole Trinity & Herb seasoning
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 15 oz Bloody Mary mix
- 3 tbsp soy sauce
- ¼ cup teriyaki sauce
- 2 tbsp brown sugar
- Salt & pepper to taste
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 onion sliced
- 1 tbsp cornstarch + 3 tbsp water for slurry
- Green onions & sesame seeds for topping
Instructions
Prep the Meat:
- Toss the cubed chuck roast in 1 tablespoon cornstarch and Creole Trinity & Herb seasoning until well coated.
Brown It Up:
- Heat olive oil in a skillet (or your crockpot if it sears). Brown the beef on all sides until golden.
Build the Sauce:
- Add garlic, ginger, Bloody Mary mix, soy sauce, teriyaki sauce, brown sugar, salt, and pepper. Stir to combine.
Slow Cook:
- Cover and cook on low for 4 hours until the beef is tender and flavorful.
Add the Veggies:
- Stir in the sliced bell peppers, onion, and cornstarch slurry. Cover again and cook for another 45 minutes, until the sauce thickens and the veggies soften. Add in more seasoning and S&P if needed here.
Serve:
- Spoon over rice and garnish with green onions and sesame seeds. Or even eat as a fajita or taco!
