Crock Pot Pepper Steak

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If you’re craving a takeout-style meal without the hassle, this Crock Pot Pepper Steak is a true weeknight hero. Tender strips of beef, slow-cooked with colorful bell peppers and onions, soak up a rich, savory sauce that’s slightly sweet and full of flavor. It’s one of those comforting dishes that fills your kitchen with an irresistible aroma while the slow cooker does all the work. Serve it over a fluffy bed of rice or noodles, and you’ll have a satisfying, family-favorite dinner that tastes even better than restaurant pepper steak — with minimal effort!

Ingredients:

  • 2 lbs beef sirloin or flank steak, cut into thin strips
  • 1 green bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 medium onion, sliced
  • 2 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1/4 cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon ground ginger (or 1 tbsp fresh grated ginger)
  • 1/2 teaspoon black pepper
  • 1 cup beef broth
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 2 tablespoons vegetable oil (for browning)

Instructions:

  1. Brown the beef:
    In a skillet, heat the oil over medium-high heat. Brown the beef strips just until lightly seared (do not fully cook). Transfer to the slow cooker.
  2. Add vegetables:
    Add sliced bell peppers, onion, and minced garlic to the crock pot.
  3. Mix the sauce:
    In a bowl, whisk together diced tomatoes (with juice), soy sauce, Worcestershire sauce, brown sugar, ginger, black pepper, and beef broth. Pour over the beef and veggies.
  4. Cook:
    • Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef is tender.
  6. Thicken the sauce:
    About 30 minutes before serving, mix cornstarch and cold water until smooth. Stir into the crock pot, cover, and cook until sauce thickens.
  7. Serve:
    Serve hot over steamed rice, noodles, or mashed potatoes. Garnish with extra green onions if desired.

Storage:

  • Fridge: Up to 4 days in an airtight container.
  • Freezer: Up to 3 months; thaw overnight before reheating.
  • Reheat: In a saucepan over medium heat or in the microwave until hot.

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