About This Recipe
Crockpot pepper steak is a slow-cooked dish featuring tender beef strips simmered with bell peppers in a savory sauce. This method uses low, consistent heat to break down tougher cuts of beef while infusing flavors. Cooking time ranges from 6-8 hours for optimal texture.
Why You’ll Love This Recipe
Minimal hands-on preparation required
Tenderizes economical cuts of beef
Flavor develops during slow cooking
Single-pot meal simplifies cleanup
Naturally gluten-free when using tamari instead of soy sauce
Ingredients
1.5 lbs flank steak or sirloin, cut into ½-inch strips
2 large green bell peppers, seeded and sliced
1 large red bell pepper, seeded and sliced
1 large yellow onion, sliced
3 cloves garlic, minced
1 cup beef broth (240ml)
⅓ cup soy sauce (80ml)
2 tablespoons cornstarch
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
½ teaspoon black pepper
2 tablespoons water (for slurry)
Step by Step Instructions
Place beef strips in the bottom of a 6-quart crockpot.
Add sliced bell peppers and onion over the beef.
In a small bowl, whisk together beef broth, soy sauce, minced garlic, grated ginger, sesame oil, and black pepper.
Pour liquid mixture evenly over ingredients in crockpot.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
One hour before serving, make a slurry by mixing cornstarch with 2 tablespoons cold water until smooth.
Stir slurry into crockpot, replace lid, and continue cooking until sauce thickens (about 45-60 minutes).
Serve hot over rice or cauliflower rice.
FAQ
Can I use frozen peppers?
Fresh peppers recommended. Frozen peppers release excess water during cooking.
Can I substitute cornstarch?
Arrowroot powder or tapioca starch can be used in equal amounts.
How can I reduce sodium?
Use low-sodium soy sauce and reduced-sodium beef broth.
You Must Know
Do not lift lid during first 5 hours of cooking to maintain temperature
Cut beef against the grain for maximum tenderness
Searing meat before slow cooking is optional but enhances flavor
Nutrition per serving: 290 kcal | 12g fat | 35g protein | 10g carbs
Storage Tips
Refrigerate in airtight containers for up to 4 days
Freeze for up to 3 months in freezer-safe containers
Thaw overnight in refrigerator before reheating
Reheat gently on stovetop over medium-low heat until steaming
Add 1-2 tablespoons water when reheating to maintain moisture