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Crockpot Pepper Steak

An easy and delicious dish that combines tender beef and colorful vegetables, perfect for busy days.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Beef Preparation
  • 2 pounds beef sirloin or flank steak, sliced into thin strips
  • 1/4 cup all-purpose flour for coating the beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons vegetable oil for searing the beef
Vegetables
  • 1 medium onion, sliced
  • 3 bell peppers (red, green, yellow), sliced
  • 3 cloves garlic, minced
Sauce
  • 1/4 cup low sodium soy sauce
  • 1/4 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1/4 cup water
  • 1 tablespoon cornstarch for thickening the sauce
Serving
  • Cooked white rice, for serving
  • Fresh parsley, for garnish (optional)

Method
 

Preparation
  1. In a bowl, toss the sliced beef with flour, salt, and pepper until evenly coated.
  2. In a large skillet, heat vegetable oil over medium-high heat. Add the beef and sear for 2-3 minutes or until browned on all sides. Transfer the beef to the crockpot.
  3. Add the sliced onion, bell peppers, and minced garlic to the crockpot on top of the beef.
  4. In a small bowl, whisk together soy sauce, beef broth, Worcestershire sauce, brown sugar, and ground ginger. Pour the sauce over the beef and vegetables in the crockpot.
Cooking
  1. Cover the crockpot with the lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, or until the beef is tender.
  2. In a small bowl, mix the cornstarch with water until smooth. Stir the cornstarch slurry into the crockpot, cover, and cook for an additional 20-30 minutes or until the sauce has thickened.
Serving
  1. Serve the pepper steak over cooked white rice and garnish with fresh parsley if desired.

Notes

For extra flavor, let the beef marinate in the seasonings for a few hours or overnight before cooking. If you like a bit of heat, add sliced jalapeños or crushed red pepper flakes to the vegetables. Feel free to use any combination of bell peppers you have on hand.