Crock Pot Pepper Steak

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Crock Pot Pepper Steak

 

 

WHY YOU’LL LOVE THIS CROCK POT PEPPER STEAK

  1. Melt-in-Your-Mouth Tender – Slow cooking makes the beef incredibly juicy and flavorful.
  2. Rich, Savory Sauce – A perfectly balanced mix of soy sauce, garlic, and ginger infuses every bite.
  3. Vibrant Peppers – Bell peppers add natural sweetness and a satisfying crunch.
  4. Effortless Cooking – Just toss everything in the slow cooker and let it work its magic.
  5. Perfect for Meal Prep – Flavors deepen over time, making leftovers even better.
  6. Versatile & Customizable – Adjust the spice level, swap in different veggies, or serve with rice or noodles.

INGREDIENTS FOR CROCK POT PEPPER STEAK

  • Beef: Sirloin, cut into strips
  • Seasonings: Garlic powder, kosher salt, ground black pepper
  • Oil: Neutral oil (like canola or grapeseed)
  • Onion: Large yellow onion, sliced
  • Water: For deglazing and slurry (divided)
  • Bell Peppers: Green bell peppers and a mix of red, yellow, or orange bell peppers, cored and cut into strips
  • Tomatoes: Fire roasted diced tomatoes with juices
  • Sauce Elements: Low sodium soy sauce, Worcestershire sauce, honey, minced fresh ginger, red pepper flakes
  • Thickener: Cornstarch
  • Serving Option: Brown rice, quinoa, or cauliflower rice
  • Optional Garnish: Green onions

HOW TO MAKE THIS CROCK POT PEPPER STEAK

Step 1: Season the Beef
Place the beef in a bowl and evenly coat it with garlic powder, kosher salt, and black pepper.

Step 2: Sear the Beef
Heat a neutral oil in a large skillet over medium-high heat. Sear the beef on all sides until lightly browned, then transfer the beef and any juices to a slow cooker.

Step 3: Sauté the Onions
In the same skillet, add the sliced onion. Pour in a splash of water to deglaze the pan, scraping up any browned bits. Sauté until the onions soften and develop a light brown color, then add them to the slow cooker.

Step 4: Add Vegetables and Tomatoes
Into the slow cooker, add the prepared bell peppers and fire roasted diced tomatoes (with juices).

Step 5: Mix the Sauce
In a bowl, whisk together the soy sauce, Worcestershire sauce, honey, fresh ginger, red pepper flakes, and part of the cornstarch. Pour this sauce mixture over the ingredients in the slow cooker.

Step 6: Slow Cook
Cover and cook on low heat until the beef is tender. (Alternatively, cook on high for a shorter time, keeping in mind that slow cooking yields more tender beef.)

Step 7: Thicken the Gravy
In a small bowl, mix the remaining cornstarch with a bit of water to form a slurry. Stir the slurry into the slow cooker, then cook uncovered on high for a few minutes until the sauce thickens into a rich, gravy-like consistency.

Step 8: Adjust and Serve
Stir the dish, taste, and adjust seasonings if needed by adding more salt, soy sauce, or red pepper flakes. Serve hot over your choice of brown rice, quinoa, or cauliflower rice, and garnish with green onions if desired.

STORAGE OPTIONS

Refrigerate: Store cooled pepper steak in an airtight container in the fridge for up to 4 days. The flavors deepen, making it even better the next day!

Freeze: Let the dish cool completely before transferring it to a freezer-safe container or bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Reheat: Warm on the stovetop over medium heat until heated through, stirring occasionally. For a quicker option, microwave in 30-second intervals, stirring in between. Add a splash of broth if needed to keep it saucy!

VARIATIONS AND SUBSTITUTIONS

  • Protein Swap – Use chicken, pork, or tofu instead of beef for a different take.
  • Sauce Enhancements – Add hoisin, oyster sauce, or honey for more depth of flavor.
  • Spice Level – Kick up the heat with red pepper flakes, sriracha, or jalapeños.
  • Vegetable Alternatives – Swap bell peppers for mushrooms, snow peas, or broccoli.
  • Lower-Carb Option – Serve over cauliflower rice, zucchini noodles, or lettuce wraps.
  • Soy-Free Version – Use coconut aminos or tamari instead of soy sauce.
  • Thicker Sauce – Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) before serving.

 

 

Ingredients

  • Beef & Seasoning:
  • 2 pounds sirloin cut into 2-inch by ½-inch strips
  • 2 teaspoons garlic powder
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Cooking Oil:
  • 1 tablespoon neutral oil canola, grapeseed, or similar
  • Vegetables:
  • 1 large yellow onion sliced
  • 2 green bell peppers cored and cut into ½-inch strips
  • 2 red or yellow/orange bell peppers, cored and cut into ½-inch strips
  • Liquids & Extras:
  • ¼ cup plus 2 tablespoons water divided
  • 1 15-ounce can fire-roasted diced tomatoes (with juices)
  • ¼ cup low sodium soy sauce plus additional to taste
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon red pepper flakes plus additional to taste
  • Thickener:
  • 5 tablespoons cornstarch divided
  • For Serving:
  • Prepared brown rice quinoa, or cauliflower rice

Instructions

  • Season the Beef:
  • Place the beef strips in a bowl and sprinkle with garlic powder, kosher salt, and black pepper. Toss to ensure even coating.
  • Sear the Beef:
  • Heat the oil in a large skillet over medium-high heat.
  • Add the seasoned beef and sear on all sides until lightly browned (about 5 minutes). The beef does not need to be fully cooked at this point.
  • Transfer the browned beef along with any juices to a 6-quart slow cooker.
  • Sauté the Onions:
  • In the same skillet, add the sliced onion.
  • Increase the heat to high and pour in ¼ cup water to deglaze the pan, scraping up any browned bits.
  • Sauté the onions until they begin to soften and turn lightly brown (around 3 minutes), then add them to the slow cooker.
  • Assemble the Slow Cooker:
  • Add the green and red bell peppers and the can of fire-roasted diced tomatoes (with their juices) to the slow cooker.
  • Prepare the Sauce:
  • In a small bowl or large measuring cup, whisk together:
  • ¼ cup low sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • ¼ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • Pour the sauce mixture over the ingredients in the slow cooker.
  • Slow Cook:
  • Cover and cook on LOW for 6 to 7 hours, until the beef is tender. (Alternatively, cook on HIGH for 3 to 4 hours if needed, though the beef may be slightly less tender.)
  • Thicken the Gravy:
  • In a small bowl, mix the remaining 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
  • Stir the slurry into the slow cooker.
  • Switch the slow cooker to HIGH and cook uncovered for an additional 10 minutes, allowing the sauce to thicken into a rich, velvety gravy.
  • Final Seasoning & Serve:
  • Give the dish a final stir and taste. Adjust the seasoning with extra salt, soy sauce, or red pepper flakes if desired.
  • Serve hot over your choice of brown rice, quinoa, or cauliflower rice.
  • Garnish with a sprinkle of green onion, if desired.

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