Crock Pot Pepper Steak

This Crock Pot Pepper Steak is a simple, set-it-and-forget-it dinner that’s bursting with flavor. With strips of beef, colorful bell peppers, and onions simmered in a savory soy-based sauce, this dish is perfect over rice or noodles. It’s a budget-friendly, comforting recipe that tastes like your favorite Chinese takeout but made right at home!

Ingredients

• 2 lbs beef sirloin or flank steak, sliced into thin strips

• 2 green bell peppers, sliced

• 1 red bell pepper, sliced

• 1 onion, sliced

• 2 cloves garlic, minced

• ½ cup low-sodium soy sauce

• ½ cup beef broth

• ¼ cup brown sugar

• 2 tbsp cornstarch (for thickening)

• 2 tbsp water (to mix with cornstarch)

• 1 tsp ground ginger (optional)

• ½ tsp black pepper

• 2 tbsp vegetable oil

Instructions

Prepare the Beef

• Heat oil in a skillet over medium-high heat.

• Lightly sear the beef strips until browned on the outside (they don’t need to be fully cooked).

• Transfer beef to the slow cooker.

Add Vegetables & Sauce

• Add sliced bell peppers, onion, and garlic to the slow cooker.

• In a bowl, whisk together soy sauce, beef broth, brown sugar, ginger, and black pepper.

• Pour the sauce over the beef and veggies.

Cook

• Cover and cook on Low for 6–7 hours or High for 3–4 hours, until beef is tender.

Thicken the Sauce

• About 30 minutes before serving, mix cornstarch and water in a small bowl.

• Stir into the slow cooker, cover, and let the sauce thicken.

Serve

• Serve hot over steamed rice, egg noodles, or cauliflower rice for a lighter option.

Serving Suggestions

• Garnish with sesame seeds and chopped green onions.

• Add a drizzle of sriracha or chili flakes for extra heat.

• Pair with an Asian-inspired side like egg rolls or stir-fried veggies.

Storage & Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days.

• Freeze in freezer-safe bags for up to 3 months.

• Reheat gently on the stovetop or in the microwave.