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
Servings4
Prep15 min
Cook45 min
Calories—
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
