This Crockpot Pepper Steak is a comforting, flavorful slow-cooker dinner made with tender strips of beef, colorful bell peppers, onions, and a rich savory sauce. With just a few minutes of prep, the slow cooker does most of the work, leaving you with tender beef and a delicious sauce that’s perfect served over fluffy rice.
Ingredients
For the Pepper Steak
- 1½ lbs beef sirloin or chuck steak, thinly sliced
- 2 bell peppers, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- ½ cup low-sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 tablespoon vegetable oil, optional
For Serving
- Cooked white or brown rice
- Sliced green onions
- Sesame seeds, optional
- Fresh parsley or cilantro, optional
Instructions
1. Prepare the Beef
Slice the beef thinly against the grain. This helps the meat become tender and easier to eat after slow cooking.
If desired, quickly sear the beef in a hot skillet with a little oil for 2–3 minutes. This step is optional but adds extra flavor.
2. Add Everything to the Crockpot
Place the sliced beef in the slow cooker.
Add the bell peppers, onion, and minced garlic.
In a separate bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, ginger, black pepper, and paprika.
Pour the sauce over the beef and vegetables.
3. Slow Cook
Cover and cook on:
- LOW for 5–6 hours, or
- HIGH for 2½–3½ hours
Cook until the beef is tender and the vegetables are cooked to your preferred texture.
Avoid cooking the peppers for excessively long periods if you prefer them to retain some texture.
4. Thicken the Sauce
About 20–30 minutes before serving, whisk together the cornstarch and cold water to make a smooth slurry.
Stir it into the slow cooker.
Cover and continue cooking until the sauce thickens.
5. Serve
Spoon the pepper steak and plenty of sauce over hot cooked rice.
Garnish with sliced green onions and sesame seeds if desired.
Serve immediately.
Tips for the Best Crockpot Pepper Steak
Slice the beef correctly: Cut thin slices against the grain for a more tender result.
Don’t skip the searing if you have time: Browning the beef adds a deeper, richer flavor to the finished dish.
Use colorful peppers: Red, yellow, and green bell peppers create a beautiful combination of color and flavor.
Add the cornstarch near the end: Adding it too early can reduce its thickening ability during the long cooking process.
Taste before adding extra salt: Soy sauce already provides plenty of seasoning.
Easy Variations
Add sliced mushrooms, snow peas, carrots, or broccoli for extra vegetables.
For a little heat, add crushed red pepper flakes or sliced jalapeños.
For a sweeter sauce, increase the brown sugar slightly.
You can also add a splash of sesame oil just before serving for extra flavor.
What to Serve With It
Crockpot Pepper Steak is traditionally delicious over steamed white rice, but you can also serve it with:
- Brown rice
- Fried rice
- Egg noodles
- Mashed potatoes
- Cauliflower rice
- Quinoa
A simple cucumber salad or steamed broccoli makes an excellent side.
Storage
Allow leftovers to cool and transfer them to an airtight container.
Refrigerate for up to 3–4 days.
Reheat gently in the microwave or in a skillet over medium-low heat until heated through.
You can also freeze the cooked pepper steak in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
This Crockpot Pepper Steak is savory, tender, saucy, and incredibly easy to prepare. With colorful peppers, onions, and tender beef simmered in a rich Asian-inspired sauce, it’s a comforting slow-cooker dinner that’s perfect over a bed of hot rice.