Crock Pot Pepper Steak

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🥩 Crock Pot Pepper Steak

A set-it-and-forget-it favorite that delivers deep umami flavor with minimal effort.

  • Prep time: 15 minutes

  • Cook time: 4–6 hours (Low) or 2–3 hours (High)

  • Servings: 4–6

Ingredients

  • Beef: 1.5 lbs Sirloin tip, flank steak, or round steak (thinly sliced against the grain)

  • Vegetables: 2 large bell peppers (red and green), sliced; 1 medium onion, sliced.

  • Liquid Base: 1/2 cup beef broth (low sodium preferred).

  • The Sauce: 1/4 cup soy sauce, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp ground ginger, 2 cloves garlic (minced).

  • Thickener: 2 tbsp cornstarch mixed with 1/4 cup cold water (slurry).

Instructions

  1. Layer: Place the sliced beef and onions into the slow cooker.

  2. Whisk: In a small bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic.

  3. Slow Cook: Pour the sauce over the beef. Cover and cook on Low for 5–6 hours or High for 2–3 hours until the beef is tender.

  4. Add Peppers: About 30–45 minutes before serving, stir in the bell peppers. (This keeps them from getting mushy).

  5. Thicken: Whisk the cornstarch and water to create a slurry. Pour it into the crock pot, stir, and cook on High for another 15 minutes until the sauce bubbles and thickens.

  6. Serve: Spoon over hot white rice or rice noodles.

Tips for Success

  • Slicing Secret: Freeze your steak for 30 minutes before prep. It makes it much easier to get those paper-thin, restaurant-style slices.

  • The “Crunch” Factor: If you like your peppers crisp, add them only in the last 20 minutes. If you like them soft and integrated, add them at the start.

  • Searing (Optional): If you have time, sear the beef in a hot pan for 2 minutes before putting it in the crock pot. It adds a deeper “roasted” flavor.

Nutritional Information (Per Serving)

Estimate based on 1/5th of recipe.

Nutrient Amount
Calories 285 kcal
Protein 32g
Fat 9g
Carbs 14g
Sodium 890mg

Benefits of this Dish

  • High Protein: Excellent for muscle recovery and satiety.

  • Vitamin C Boost: Bell peppers are loaded with antioxidants and Vitamin C, which supports immune health.

  • Budget Friendly: Slow cooking allows you to use tougher, cheaper cuts of meat that would be too chewy if stir-fried quickly.

Q&A

Q: Can I use frozen peppers?

A: Yes, but add them at the very end. Frozen peppers release more water, so you might need a slightly thicker cornstarch slurry.

Q: Is this gluten-free?

A: Not as written. To make it GF, swap the soy sauce for Tamari or coconut aminos and ensure your Worcestershire sauce is a certified GF brand.

Q: Can I make this in an Instant Pot?

A: Absolutely. Use the “Manual/Pressure Cook” setting for 10 minutes with a natural release, then use the “Sauté” function to thicken the sauce at the end.

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