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Best Crockpot Pepper Steak Recipe

Crockpot Pepper Steak

iamwinfred
This Crockpot Pepper Steak transforms simple, affordable ingredients into a restaurant-quality meal with minimal effort. Just 15 minutes of prep in the morning yields tender beef strips slow-cooked in a savory-sweet soy-ginger sauce with colorful bell peppers and onions — a complete, crowd-pleasing dinner that practically makes itself.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Asian
Servings 6 servings
Calories 385 kcal

Equipment

  • 6-quart slow cooker Programmable model recommended for automatic warm setting
  • Sharp chef's knife For thinly slicing beef and vegetables
  • Cutting board
  • Measuring cups and spoons
  • Small bowl For mixing cornstarch slurry
  • Serving spoon Slotted spoon recommended for portioning

Ingredients
  

For the Steak and Vegetables

  • 2 lbs beef sirloin or flank steak about 900g; sliced thin against the grain
  • 3 bell peppers, mixed colors cut into 1/2-inch strips
  • 1 large onion sliced into thin half-moons
  • 4 cloves garlic minced
  • 14.5 oz canned diced tomatoes about 410g; drained

For the Sauce

  • 1/2 cup beef broth 120ml
  • 1/4 cup soy sauce 60ml; naturally brewed preferred
  • 2 tbsp brown sugar packed
  • 2 tbsp Worcestershire sauce
  • 1 tbsp fresh ginger grated; or 1 tsp ground ginger
  • 2 tbsp cornstarch mixed with 2 tbsp cold water for slurry
  • salt and pepper to taste

For Serving

  • 2 cups white rice, uncooked about 370g; or brown rice, jasmine, or cauliflower rice
  • green onions thinly sliced, for garnish

Instructions
 

  • Let beef sit at room temperature for 10 minutes, then freeze for 15 minutes to firm up. Slice against the grain into thin strips about 1/4-inch thick, trim excess fat, and season lightly with salt and pepper.
  • Remove seeds and ribs from bell peppers and slice into 1/2-inch strips. Peel and halve the onion, then slice into thin half-moons. Mince the garlic finely.
  • In a bowl, whisk together beef broth, soy sauce, brown sugar, Worcestershire sauce, grated ginger, and minced garlic until the sugar dissolves completely. Taste and adjust seasoning as needed.
  • Lightly grease the slow cooker insert, then layer in this order: half the onions on the bottom, beef strips, remaining onions, bell pepper strips, drained diced tomatoes, and finally the sauce poured evenly over everything.
  • Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours without lifting the lid. The beef is done when it's fork-tender and easily pulls apart.
  • About 30 minutes before serving, mix cornstarch with 2 tablespoons cold water to make a slurry and stir it into the crockpot. Cook on HIGH for 20–30 minutes until the sauce reaches a gravy-like consistency.
  • Cook rice according to package directions, fluff with a fork, and divide among bowls. Top with pepper steak and extra sauce, then garnish with sliced green onions. Serve immediately.

Notes

  • Slice beef against the grain: Find the direction of the muscle fibers and cut perpendicular to them for maximum tenderness.
  • Partial freeze trick: Pop the beef in the freezer for 15–20 minutes before slicing for cleaner, thinner cuts.
  • Drain the tomatoes: Skipping this step can make the sauce too watery and thin.
  • Fresh ginger matters: Fresh grated ginger has a brighter, more vibrant flavor than ground — use it if you can.
  • Don't lift the lid: Every peek releases heat and adds 20–30 minutes to cooking time.
  • Crunchier peppers: Add bell peppers during the last 2–3 hours of cooking instead of at the start for more texture.
  • Alternate thickeners: Substitute arrowroot powder or tapioca starch 1:1 for cornstarch, or reduce liquid on the stovetop.
  • Make it gluten-free: Use tamari or coconut aminos in place of soy sauce.
  • Storage: Refrigerate in an airtight container for up to 4 days, or freeze in portions for up to 3 months. Add a splash of beef broth when reheating if the sauce has thickened.
  • Instant Pot version: Brown beef on sauté, add all ingredients except cornstarch, pressure cook on HIGH for 25 minutes with natural release, then thicken with slurry on sauté.

Nutrition

Serving: 1ServingCalories: 385kcalCarbohydrates: 18gProtein: 36gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 95mgSodium: 820mgPotassium: 680mgFiber: 3gSugar: 10gVitamin A: 35IUVitamin C: 120mgCalcium: 6mgIron: 20mg
Keyword beef slow cooker recipe, crockpot pepper steak, easy crockpot dinner, pepper steak recipe, slow cooker pepper steak
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