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Crockpot Pepper Steak with Peppers and Onions

Crockpot pepper steak with peppers and onions delivers fork-tender beef and a glossy savory sauce with colorful bell peppers and sweet onions. Slow-cooked low-and-slow, it’s ready to spoon over rice or noodles for an easy weeknight meal.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin or flank steak
  • 2 lb beef sirloin or flank steak thinly sliced
cornstarch
  • 2 tbsp cornstarch for tossing the beef
olive oil
  • 2 tbsp olive oil
yellow onion
  • 1 yellow onion large, sliced
green bell peppers
  • 2 green bell peppers sliced
red bell pepper
  • 1 red bell pepper sliced
garlic
  • 3 cloves garlic minced
low-sodium beef broth
  • 1 cup low-sodium beef broth
low-sodium soy sauce
  • 0.25 cup low-sodium soy sauce
Worcestershire sauce
  • 2 tbsp Worcestershire sauce
brown sugar
  • 1 tbsp brown sugar
ground black pepper
  • 1 tsp ground black pepper
smoked paprika
  • 0.5 tsp smoked paprika
onion powder
  • 0.5 tsp onion powder
crushed red pepper flakes
  • 0.25 tsp crushed red pepper flakes optional
cold water
  • 2 tbsp cold water for cornstarch slurry
chopped fresh parsley
  • 1 chopped fresh parsley for garnish
cooked white rice
  • 6 cooked white rice for serving

Equipment

  • 1 Dutch oven

Method
 

Prep and sear the beef
  1. Toss the thinly sliced beef sirloin or flank steak with 2 tbsp cornstarch until lightly coated, so every strip has a thin, even dusting.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat, then sear the beef for 2–3 minutes until lightly browned.
  3. Transfer the seared beef to the crockpot, keeping any browned bits in the skillet for flavor if they cling to the beef.
Cook with peppers, onions, and sauce
  1. Add the sliced yellow onion, green bell peppers, red bell pepper, and minced garlic over the beef.
  2. Whisk together 1 cup low-sodium beef broth, 1/4 cup low-sodium soy sauce, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar, 1 tsp ground black pepper, 1/2 tsp smoked paprika, 1/2 tsp onion powder, and 1/4 tsp crushed red pepper flakes, then pour the sauce over everything.
  3. Cover and cook on Low for 6–7 hours or High for 3–4 hours, until the beef is fork-tender and the peppers are tender-crisp.
Thicken the sauce and serve
  1. Mix the remaining 1 tbsp cornstarch with 2 tbsp cold water to form a smooth slurry.
  2. Stir the slurry into the crockpot during the last 20 minutes of cooking, then continue cooking until the sauce thickens and becomes glossy.
  3. Garnish with chopped fresh parsley and serve hot over cooked white rice.

Notes

For the most tender slices, keep the beef thin and avoid overcooking on High—once it’s fork-tender, thicken right away with the cornstarch slurry. Store leftovers in the refrigerator up to 4 days in a sealed container. Freeze up to 2 months, then reheat gently on the stovetop or in the microwave until hot. For a lower-carb option, serve over cauliflower rice instead of white rice.