Go Back

Crock Pot Pepper Steak

Crock Pot pepper steak slow-cooks tender beef strips in a savory sauce with bell peppers and onions. Finish with a cornstarch slurry for a glossy, thickened sauce served over rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pepper steak
  • 2 lb beef sirloin or flank steak Slice into strips.
  • 2 green bell peppers Slice.
  • 1 red bell peppers Slice.
  • 1 onion Slice.
  • 3 garlic Minced.
  • 1 can (14.5 oz) beef broth
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
  • 1 tsp ginger powder
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp water For slurry.
  • 1 cooked rice for serving Cooked rice to serve with.
  • 1 chopped green onions for garnish

Equipment

  • 1 Dutch oven

Method
 

Load the crock pot
  1. Place the sliced beef strips into the crock pot in an even layer.
  2. Add the sliced green bell peppers, red bell peppers, onion, and minced garlic over the beef.
  3. In a bowl, whisk together the beef broth, low-sodium soy sauce, Worcestershire sauce, brown sugar, ginger powder, and black pepper until smooth.
  4. Pour the sauce mixture into the crock pot, covering the beef and vegetables as much as possible.
Slow-cook
  1. Cover and cook on low for 6–8 hours (or high for 3–4 hours) until the beef is tender.
Thicken the sauce
  1. Mix the cornstarch and water to create a smooth slurry.
  2. Stir the slurry into the crock pot during the last 30 minutes of cooking.
  3. Keep the crock pot covered and cook until the sauce thickens and looks glossy.
Serve
  1. Serve the pepper steak over hot cooked rice.
  2. Top with chopped green onions for garnish.

Notes

For best thickness, whisk the cornstarch slurry until lump-free before adding; if it still seems thin after the last 30 minutes, cook 10–15 minutes longer uncovered or with the lid slightly ajar. Store leftovers in the fridge up to 3–4 days; freeze up to 2 months (thaw overnight and reheat, thinning with a splash of broth if needed). For a lower-sugar option, use a brown sugar substitute or reduce the sugar to 2 tsp while keeping the sauce flavor balanced.