Afro Gill Crockpot Pepper Steak with Basmati Rice Pilaf

Inspired by the most delicious meal at Afro Grill in Minneapolis.

Pepper Steak Ingredients:


  • 2 lbs. thin cut round steak or top sirloin, cut in strips
  • 1/3 c. soy sauce
  • 2 TBSP cornstarch
  • 1 tsp. minced garlic
  • 1/8 tsp. baking soda
  • 1 TBSP ginger paste

Crockpot Pepper Steak:

  • 1 onion, diced
  • 1 14 oz. can stewed tomatoes
  • 3 TBSP brown sugar
  • 3 TBSP soy sauce
  • 1 TBSP Worcestershire sauce
  • 1 TBSP ginger paste
  • 1 c. water
  • 1 tsp. minced garlic
  • 1 1/2 tsp. Montreal steak seasoning
  • 1/4 tsp. pepper
  • 3 TBSP cornstarch + 3 TBSP water
  • 2-3 sweet red, orange, or yellow bell peppers, sliced
  • Green onions for garnish


  1. Marinate the meat: In a large ziploc bag add all the marinade ingredients. Place bag in fridge overnight or for at least 30 minutes.
  2. Crockpot: To the crockpot, add the diced onion through the pepper. In a small bowl mix the cornstarch and water together, and while stirring the crockpot ingredients, add the cornstarch slurry to the crockpot.
  3. Discard any marinade if there is extra, and add the marinated meat to the crockpot.
  4. Cover and cook on LOW for 4-5 hours or HIGH for 2-3. It is done when the meat is tender.
  5. Once the meat is tender, turn off the crockpot and add the sliced bell peppers and put the lid back on for about 15 minutes, or until the peppers are crisp tender.
  6. Garnish with green onion and serve over basmati rice pilaf.

Basmati Rice Pilaf Ingredients:

  • 1 1/2 c. basmati rice
  • 3 TBSP unsalted butter
  • 1 small onion, diced
  • 1/2 tsp. cumin
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. cinnamon
  • 2 garlic cloves, minced
  • 2 2/3 c. water
  • 1 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. golden raisins or dried apricots, chopped finely
  • 1/4 c. sliced almonds, toasted until golden brown


  1. Rinse rice in a fine mesh strainer until water runs nearly clear (optional).
  2. In a saucepan melt the butter over medium-low heat. Add the onions and cook stirring until softened but not brown, about 4 minutes.
  3. Add the cumin through garlic and cook until fragrant, about 30 seconds.
  4. Add rice and cook stirring constantly for about 3 minutes.
  5. Add the water, salt, and pepper and return to a boil, stirring occasionally. Reduce heat to low, cover, an simmer until all liquid is absorbed about 15-18 minutes. Occasionally remove lid, stir rice (so it doesn’t stick and burn), then place lid back on.
  6. Once liquid is absorbed, remove from heat, remove lid, and sprinkle dried fruit over rice (do not mix in); then place the lid loosely over the pot and let stand for 10 minutes; then add the toasted almonds and fluff with a fork.

Afro Grill Crockpot Pepper Steak with Basmati Rice Pilaf:

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