This Crockpot Pepper Steak is one of those wonderfully easy meals you can prepare in minutes and let the slow cooker handle the rest. Tender strips of beef simmer with colorful bell peppers, onions, tomatoes, garlic, ginger, and a savory soy-based sauce until everything is rich, flavorful, and comforting.
Served over fluffy white rice, this hearty dinner is perfect for busy weekdays when you want something satisfying without spending hours in the kitchen.
Ingredients
For the Pepper Steak
- 1½–2 lbs (680–900 g) beef sirloin or flank steak, cut into thin strips
- ¼ cup (60 ml) soy sauce
- 1 teaspoon sugar
- ¼ teaspoon ground ginger
- 1 clove garlic, minced
- 2 large bell peppers, chopped
- 1 large onion, sliced
- 1 can (14.5 oz/411 g) diced tomatoes, undrained
- ¼ teaspoon black pepper, optional
For Thickening
- 2 tablespoons cornstarch
- ¼ cup (60 ml) cold water
For Serving
- Cooked white rice
- Fresh parsley or sliced green onions, optional
- Red pepper flakes, optional
Instructions
1. Prepare the Beef
Trim away any large pieces of excess fat from the beef and cut it into thin, bite-sized strips.
Sirloin works especially well because it remains tender while cooking, while flank steak provides a rich beefy flavor.
2. Add Everything to the Crockpot
Lightly grease the inside of your slow cooker if desired.
Place the beef strips into the crockpot.
Add the soy sauce, sugar, ground ginger, minced garlic, and black pepper. Stir briefly to coat the beef.
3. Add the Vegetables
Add the chopped bell peppers and sliced onion.
Pour the entire can of diced tomatoes, including the juice, over everything.
Give the ingredients a gentle stir so the beef and vegetables are distributed evenly.
4. Slow Cook
Cover the crockpot and cook until the beef is tender:
- LOW: 6–8 hours
- HIGH: 3–4 hours
Cooking times can vary depending on the slow cooker and the thickness of the beef strips. The beef should be tender and the vegetables softened.
For the best texture, avoid repeatedly lifting the lid during cooking because this allows heat to escape and can extend the cooking time.
5. Thicken the Sauce
About 30 minutes before serving, combine the cornstarch and cold water in a small bowl.
Whisk until completely smooth with no visible lumps.
Stir the cornstarch mixture into the crockpot.
If cooking on LOW, switch the slow cooker to HIGH for the final 20–30 minutes. Keep the lid on and allow the sauce to simmer until it becomes noticeably thicker.
6. Taste and Finish
Once the sauce has thickened, taste it and adjust the seasoning if needed.
If you want a little heat, add a pinch of red pepper flakes.
Garnish with fresh parsley or sliced green onions before serving.
How to Serve Crockpot Pepper Steak
The classic way to serve pepper steak is over a generous scoop of hot, fluffy white rice. The rice absorbs the savory sauce and makes the meal extra satisfying.
You can also serve it with:
- Brown rice
- Jasmine rice
- Basmati rice
- Egg noodles
- Mashed potatoes
- Quinoa
- Steamed vegetables
For a lower-carb option, serve the pepper steak over cauliflower rice.
Tips for the Best Pepper Steak
Cut the beef evenly: Thin, similarly sized strips cook more consistently and are easier to eat.
Don’t skip the tomato juice: The liquid from the diced tomatoes contributes flavor and moisture to the slow-cooked sauce.
Use different colored peppers: Green, red, yellow, and orange bell peppers create a beautiful dish and add slightly different levels of sweetness.
Add cornstarch at the end: Adding it too early can affect the final texture. Mixing it with cold water first also helps prevent lumps.
Watch the soy sauce: Soy sauce provides plenty of salt, so taste the finished dish before adding additional salt.
Easy Variations
Make It Spicy
Add ¼–½ teaspoon of red pepper flakes, or add a little sliced jalapeño with the bell peppers.
Add More Vegetables
Sliced mushrooms, celery, zucchini, or snow peas can be added for an even heartier meal.
Add More Asian-Inspired Flavor
A small amount of sesame oil added just before serving can provide a delicious finishing flavor. You can also sprinkle toasted sesame seeds over the finished dish.
Make the Sauce Richer
For a deeper flavor, replace a small portion of the water in the thickening mixture with beef broth when adjusting the sauce consistency.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container.
Refrigerate for up to 3–4 days.
Reheat gently in a saucepan or microwave until steaming hot throughout. If the sauce becomes too thick after refrigeration, add a small splash of water or beef broth while reheating.
The pepper steak can also be frozen in an airtight freezer-safe container for up to 2–3 months. Thaw in the refrigerator before reheating.
Final Thoughts
This Crockpot Pepper Steak is the definition of an easy comfort-food dinner. Tender beef, sweet bell peppers, onions, and juicy tomatoes slowly cook together in a savory soy and garlic sauce, creating a meal that’s packed with flavor without requiring much hands-on work.
Serve it over fluffy rice, spoon plenty of the thickened sauce over the top, and you’ve got a simple, hearty dinner that’s perfect for busy days.