why make this recipe
Pepper Steak in a Crock Pot is an easy, hands-off dinner that turns inexpensive beef into tender, flavorful slices with minimal effort. It’s perfect for busy weeknights, meal prep, or when you want a comforting, saucy dish that pairs well with rice or noodles.
introduction
This slow-cooker pepper steak keeps things simple: strips of sirloin, colorful bell peppers, and a savory soy-based sauce simmer slowly until the beef is fork-tender. If you want more budget-friendly slow-cooker ideas to pair with this meal, check this collection of cheap 5-ingredient crockpot dinners for inspiration.
how to make Pepper Steak in a Crock Pot
This recipe is straightforward—layer the beef and vegetables, whisk the sauce, pour, and let the Crock Pot work its magic. Low and slow yields the best texture and melded flavors.
Ingredients :
- 1 pound beef sirloin, sliced into strips
- 2 bell peppers, sliced (any color)
- 1 onion, sliced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- Salt to taste
Directions :
- Place the beef strips in the Crock Pot.
- Add the sliced bell peppers and onion on top.
- In a bowl, mix together the beef broth, soy sauce, cornstarch, Worcestershire sauce, garlic powder, black pepper, and salt.
- Pour the sauce mixture over the beef and vegetables.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Stir well before serving. Serve over rice or noodles.
how to serve Pepper Steak in a Crock Pot
Serve the pepper steak over steamed white or brown rice, egg noodles, or even cauliflower rice for a lower-carb option. Spoon extra sauce over the grains and garnish with sliced green onions or a sprinkle of toasted sesame seeds for added texture.
how to store Pepper Steak in a Crock Pot
Cool leftovers to room temperature (no more than two hours), then transfer to an airtight container. Refrigerate for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating on the stovetop or in the microwave.
tips to make Pepper Steak in a Crock Pot
- Slice the beef against the grain for the most tender results.
- Avoid overcooking peppers if you prefer them with a bit of bite; add them during the last 2–3 hours for firmer veggies.
- If the sauce is too thin at the end, mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into the Crock Pot; cook on high for 15–30 minutes until thickened.
- For more depth, brown the beef briefly in a hot skillet before adding to the Crock Pot (optional).
FAQ
Q: Can I use a different cut of beef?
A: Yes—flank steak, skirt steak, or chuck steak can work. Adjust cooking times if using a tougher cut (keep low and slow).
Q: Can I make this on high instead of low?
A: Yes; cook on high for 3–4 hours, but check tenderness as times can vary.
Q: Is cornstarch necessary?
A: It thickens the sauce; you can substitute with arrowroot or reduce the sauce on the stovetop after cooking.
variation (if any)
- Add mushrooms or snap peas for extra vegetables.
- Swap soy sauce for tamari to make it gluten-free.
- Add a splash of rice vinegar or a teaspoon of honey to balance saltiness and brighten the sauce.
Conclusion
For a tested slow-cooker version you can compare with or adapt from, see this Easy Crockpot Pepper Steak Recipe – Eating on a Dime.
Pepper Steak in a Crock Pot
Ingredients
Method
- Place the beef strips in the Crock Pot.
- Add the sliced bell peppers and onion on top.
- In a bowl, mix together the beef broth, soy sauce, cornstarch, Worcestershire sauce, garlic powder, black pepper, and salt.
- Pour the sauce mixture over the beef and vegetables.
- Cover and cook on low for 6-8 hours or until the beef is tender.
- Stir well before serving.
