Crockpot pepper steak is a flavorful and hearty dish perfect for weeknight dinners. This slow-cooked meal brings together tender beef, bell peppers, and onions in a savory sauce, all with minimal prep.

Why You’ll Love This Recipe:

Effortless: Just 10 minutes of prep and let the slow cooker do the work.
Bold Flavors: Soy sauce, garlic, and ginger give it a rich, umami profile.
Tender Beef: Slow cooking ensures perfectly tender and juicy beef.

Ingredients You’ll Need:

Beef strips: Sirloin or flank steak works well.
Bell Peppers: A mix of red, yellow, or green for color and flavor.
Onion: Sweet or yellow onions.
Garlic: Freshly minced.
Beef broth: Use low-sodium if preferred.
Soy sauce: Opt for low-sodium.
Cornstarch: Thickens the sauce.
Ginger: Fresh or ground for flavor depth.
Salt & pepper
Optional toppings: Green onions, sesame seeds.

How to Make Crockpot Pepper Steak:

Step-by-Step Instructions:

Prepare the Sauce: Whisk together beef broth, soy sauce, garlic, cornstarch, ginger, and pepper.
Assemble in the Crockpot: Add the beef strips, onion, and bell peppers. Pour the sauce over the top and stir to combine.
Slow Cook: Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
Finish and Serve: Once done, stir everything together, letting the sauce thicken. Serve over rice, garnishing with green onions and sesame seeds if desired.

Helpful Tips:

Searing the Beef: Optional but adds deeper flavor.
Cutting Veggies: Keep the pepper and onion slices large to avoid them cooking down too much.
Thickening the Sauce: If the sauce is too thin, whisk cornstarch with water and stir it in before cooking for another 5-10 minutes.

Details:

Prep Time: 10 minutes
Cook Time: 6-8 hours (low) or 3-4 hours (high)
Total Time: 6-8 hours and 10 minutes
Yield: 4 servings
Category: Main Dish
Method: Slow Cooker
Cuisine: Asian-American
Diet: Gluten-free if using gluten-free soy sauce

Notes:

Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Reheat: Reheat in the microwave in 30-second intervals, stirring in between.

Frequently Asked Questions:

Can I use a different cut of beef? Yes, flank steak or chuck roast work well.
Do I have to sear the meat? Searing is optional but can add a richer flavor to the dish.

Storage Instructions:

Fridge: Keep in an airtight container for up to 4 days.
Freezer: Store leftovers in a freezer-safe container for up to 3 months.
Reheating: Reheat in the microwave in short bursts, stirring to heat evenly.

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Conclusion:

This crockpot pepper steak is a simple, hands-off dinner that’s packed with flavor, making it a go-to recipe for busy days. Pair it with rice, and enjoy a delicious, comforting meal that’s better than takeout!

Crockpot Pepper Steak Recipe

Author: Martha

Print Recipe

Description

Ingredients

Beef strips: Sirloin or flank steak works well.
Bell Peppers: A mix of red, yellow, or green for color and flavor.
Onion: Sweet or yellow onions.
Garlic: Freshly minced.
Beef broth: Use low-sodium if preferred.
Soy sauce: Opt for low-sodium.
Cornstarch: Thickens the sauce.
Ginger: Fresh or ground for flavor depth.
Salt & pepper
Optional toppings: Green onions, sesame seeds.

Instructions

Prepare the Sauce: Whisk together beef broth, soy sauce, garlic, cornstarch, ginger, and pepper.
Assemble in the Crockpot: Add the beef strips, onion, and bell peppers. Pour the sauce over the top and stir to combine.
Slow Cook: Cook on low for 6-8 hours or high for 3-4 hours, until the beef is tender.
Finish and Serve: Once done, stir everything together, letting the sauce thicken. Serve over rice, garnishing with green onions and sesame seeds if desired.

Notes

Storage: Store in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.
Reheat: Reheat in the microwave in 30-second intervals, stirring in between.