Crockpot Pepper Steak

 

🥩 Crockpot Pepper Steak Recipe

🍽️ Servings: 4–6

⏱️ Prep Time: 15 minutes

🕒 Cook Time: 5–6 hours on LOW or 3–4 hours on HIGH

🔥 Difficulty: Easy

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✅ Ingredients:

For the Steak:

• 2 lbs beef sirloin or round steak, thinly sliced into strips

• 2 tablespoons cornstarch (for coating beef)

• 1 tablespoon vegetable oil (for browning, optional)

Vegetables:

• 1 green bell pepper, sliced

• 1 red bell pepper, sliced

• 1 yellow onion, sliced

Sauce:

• 1/2 cup low-sodium soy sauce

• 1/3 cup beef broth (or water)

• 2 tablespoons brown sugar

• 1 tablespoon Worcestershire sauce

• 1 tablespoon minced garlic

• 1 teaspoon ground ginger (optional)

• 1/2 teaspoon black pepper

• 1 tablespoon cornstarch mixed with 1 tablespoon cold water (slurry for thickening)

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🍳 Instructions:

Step 1: Prep the Beef

1. Slice your beef into thin strips against the grain.

2. Toss the beef in 2 tablespoons of cornstarch. This helps create a tender texture and thickens the sauce later.

Tip: If you have time, quickly brown the beef in a hot skillet with 1 tbsp of oil before adding it to the crockpot. This step adds extra flavor but is optional.

Step 2: Layer Ingredients in the Crockpot

1. Add the sliced bell peppers and onions to the bottom of the slow cooker.

2. Place the beef strips on top of the vegetables.

Step 3: Make the Sauce

1. In a bowl, whisk together:

   • Soy sauce

   • Beef broth

   • Brown sugar

   • Worcestershire sauce

   • Garlic

   • Ginger (if using)

   • Black pepper

2. Pour the sauce evenly over the beef and vegetables.

Step 4: Slow Cook

• LOW: Cook for 5–6 hours

• HIGH: Cook for 3–4 hours

Check after about 3 hours on high or 5 on low — the beef should be tender, and the peppers soft but not mushy.

Step 5: Thicken the Sauce

• In the last 30 minutes of cooking, stir in the cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water) to thicken the sauce.

• Cover and continue cooking for 20–30 more minutes.

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🍚 Serving Suggestions:

Serve your Crockpot Pepper Steak with:

• Steamed white rice or brown rice

• Mashed potatoes

• Egg noodles or rice noodles

• A side of stir-fried veggies or a green salad

Garnish with chopped green onions or sesame seeds for extra flavor and presentation.

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🔄 Variations & Substitutions:

• Vegetables: Add mushrooms, zucchini, snap peas, or broccoli in the last hour of cooking.

• Beef Cuts: Flank steak, skirt steak, or even stew meat can be used if sliced thin.

• Spice it Up: Add red pepper flakes or a squirt of sriracha to the sauce for heat.

• Make it Gluten-Free: Use tamari or coconut aminos instead of soy sauce.

• Sweetener Alternatives: Replace brown sugar with honey, agave, or a sugar substitute.

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🧊 Storage & Reheating:

• Fridge: Store leftovers in an airtight container for up to 4 days.

• Freezer: Freeze cooled pepper steak in meal-size portions for up to 3 months.

• Reheat: Warm gently in a skillet over medium heat or microwave until heated through.

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👩‍🍳 Chef’s Tips:

• Cut the beef evenly so it cooks at the same rate.

• Don’t overcook once the peppers go in—they should stay tender, not mushy.

• For extra richness, stir in a pat of butter at the end before serving.

• Doubling the recipe? Use a 6–7 quart slow cooker to avoid overcrowding.

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❤️ Why You'll Love This Recipe:

• Hands-off cooking: Just dump, set, and forget.

• Comfort food classic: Savory, hearty, and perfect over rice.

• Meal-prep friendly: Great for leftovers and busy weeknights.