Transform your weeknight dinner routine with this effortless Crock Pot Pepper Steak that practically cooks itself. This Asian-inspired dish combines tender strips of beef with colorful bell peppers in a rich, savory sauce that will make your kitchen smell amazing.
Perfect for busy families, this slow-cooker version delivers all the flavors of traditional pepper steak without having to stand over a hot wok. The meat becomes incredibly tender while the peppers maintain just the right amount of crunch.
Why You’ll Love This
- Prep takes just 15 minutes, then your slow cooker does all the work
- Budget-friendly way to transform less expensive cuts of beef
- Makes enough for leftovers that taste even better the next day
- All-in-one meal that’s naturally gluten-free (with the right soy sauce)
- Customizable heat level to suit your family’s preferences
Ingredients
- 2 lbs beef sirloin, cut into strips
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon ginger, minced
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
- Season beef strips with black pepper and brown in oil over medium-high heat
- Place browned beef in slow cooker with garlic and ginger
- Mix soy sauce, beef broth, and cornstarch; pour over meat
- Cook on low for 6-7 hours
- Add peppers and onions during the last hour of cooking
- Stir gently before serving over rice
Tips & Variations
- Freeze beef for 30 minutes before slicing for easier cutting
- Swap sirloin for flank steak or chuck roast if preferred
- Add mushrooms or snow peas for extra vegetables
- Use low-sodium soy sauce to control salt content
- For a thicker sauce, double the cornstarch amount
Serving Suggestions
Serve this pepper steak over a bed of steamed white rice or brown rice to soak up the delicious sauce. For a lower-carb option, cauliflower rice works beautifully. A side of steamed broccoli or Asian cucumber salad complements the meal perfectly.
Notes
- Stores well in the refrigerator for up to 3 days
- Freeze for up to 3 months in an airtight container
- Beef should be fork-tender when done
- Add extra broth if sauce becomes too thick
FAQs
- Can I cook this on high instead? Yes, cook for 3-4 hours on high, adding vegetables in the last 30 minutes
- Why are my peppers mushy? Make sure to add them only in the last hour of cooking
- Can I use frozen peppers? Yes, but add them in the last 30 minutes to prevent overcooking
- Is this recipe spicy? No, but you can add red pepper flakes to taste for heat
CROCK POT PEPPER STEAK
Recipe by Full Recipe
Transform your weeknight dinner routine with this effortless Crock Pot Pepper Steak that practically cooks itself. This Asian-inspired dish combines tender strips of beef
Ingredients
- 2 lbs beef sirloin, cut into strips
- 3 bell peppers (mixed colors), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1/2 cup soy sauce
- 1/4 cup beef broth
- 2 tablespoons cornstarch
- 1 tablespoon ginger, minced
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
Steps
- Season beef strips with black pepper and brown in oil over medium-high heat
- Place browned beef in slow cooker with garlic and ginger
- Mix soy sauce, beef broth, and cornstarch; pour over meat
- Cook on low for 6-7 hours
- Add peppers and onions during the last hour of cooking
- Stir gently before serving over rice
Notes
- Stores well in the refrigerator for up to 3 days
- Freeze for up to 3 months in an airtight container
- Beef should be fork-tender when done
- Add extra broth if sauce becomes too thick
