Slow Cooker Pepper Steak recipe

Slow Cooker Pepper Steak is a flavorful and easy dish with tender slices of steak, vibrant bell peppers, and a savory sauce. It’s perfect for busy days when you want a hearty, satisfying meal with minimal effort.

Ingredients

• Sirloin Steak – 2 lbs, sliced into ¼-inch strips for tender pieces.
• Green Bell Pepper – 1 medium, cored, seeded, and sliced into ¼-inch strips.
• Red Bell Pepper – 1 medium, sliced into ¼-inch strips for a pop of color.
• White Onion – 1 cup, sliced into ¼-inch strips.
• Garlic – 3 tsp, minced, for bold flavor.
• Ginger – ½ tsp, peeled and minced, for a subtle zing.
• Salt – 1 tsp, to enhance flavor.
• Ground Black Pepper – 1 tsp, for seasoning.
• Crushed Red Pepper – ¼ tsp, for a hint of spice.
• White Sugar – 2 tsp, balances the savory flavors.
• Soy Sauce – ¼ cup, adds umami and saltiness.
• Beef Broth – ½ cup, for a rich base.
• Cornstarch – 1 ½ tbsp, thickens the sauce.

Note: Ingredient measurements can be found in the recipe card below the article.

Instructions

Step 1: Prepare the Crock Pot

1. Place the sliced beef at the bottom of your Crock Pot.
2. Layer the sliced bell peppers and onion over the beef.

Step 2: Make the Sauce

1. In a medium bowl, whisk together the garlic, ginger, salt, black pepper, crushed red pepper, sugar, soy sauce, beef broth, and cornstarch until smooth and lump-free.
2. Pour the sauce over the beef and vegetables in the Crock Pot.

Step 3: Cook

1. Cover the Crock Pot with its lid.
2. Cook on high for 3-4 hours or low for 6-7 hours, until the steak is tender and the flavors are well combined.

Step 4: Serve

Serve the pepper steak over white rice for a complete meal. Enjoy!

this Recipe

How to Serve

Pepper steak pairs perfectly with steamed white or brown rice. For a low-carb option, serve it over cauliflower rice or zucchini noodles.

Make Over

Make Ahead

• Prepare the sauce in advance and store it in the refrigerator for up to 2 days. Add it to the Crock Pot when ready to cook.

Storing

• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through.

Freezing

• Freeze cooked pepper steak in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use a different cut of beef?
Yes, flank steak or skirt steak works well as an alternative to sirloin.

How do I keep the peppers crisp?
Add the bell peppers in the last hour of cooking to retain their crisp-tender texture.

Can I make this spicier?
Increase the crushed red pepper or add a splash of sriracha for extra heat.

Is it necessary to thicken the sauce?
The cornstarch thickens the sauce, giving it a nice glaze. If you prefer a thinner sauce, you can skip the cornstarch.

This Slow Cooker Pepper Steak is a hands-off recipe that delivers big flavor. It’s perfect for family dinners, meal prep, or whenever you’re craving a comforting dish. Enjoy!

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