Easy Crock Pot Pepper Steak Recipe

This crock pot pepper steak is the best way to eat your favorite Chinese takeout from the comfort of your own kitchen! This recipe features super tender slices of beef and sweet bell peppers in a garlicky, flavorful sauce. Seriously, this is one of those meals that my family finishes before we even realize what happened!

Since it’s made in the slow cooker, you can get everything set up first thing in the morning and be rewarded with an amazing aroma when it’s time to eat. It’s incredibly easy to make and takes almost no work, leaving you time to unwind after a long day.

Why You Will Love This Recipe

There’s something magical about how the beef melts in your mouth after hours of slow cooking. As it simmers in the broth, it gets so incredibly tender and juicy! The bell peppers are the perfect addition since they add a little bit of sweet crunch. It really balances out the salty, savory flavors of the sauce.

It’s also really easy to clean up after dinner since everything is cooked in one crockpot! No dirty pots or pans to wash! This is a great weeknight meal when you’re looking for a filling dinner without the mess.

The Ingredients

Here are the ingredients you’ll need for this takeout fakeout: beef sirloin, green bell peppers, red bell peppers, yellow onion, beef broth, low sodium soy sauce, brown sugar, fresh garlic, ground ginger, cornstarch, and black pepper.

Beef Sirloin

Sirloin is a great choice for this recipe because it gets so soft and tender when cooked in the slow cooker. I like to slice it into thin strips across the grain, which helps it cook evenly and gives each bite a nice texture. If you’d rather use a less expensive cut of meat, you could also use flank steak or round steak.

Fresh Bell Peppers

Bell peppers are such an important ingredient in this dish because they add sweetness and crunch to the dish. They also give it a pop of color. Adding them toward the end of cooking keeps them slightly crunchy and prevents them from becoming too mushy. You could use all green bell peppers if that’s what you prefer but red and yellow bell peppers also have a bit more sweetness.

Low-Sodium Soy Sauce

Our brown gravy gets its robust, savory taste from soy sauce. A low sodium brand is recommended because you want to have complete control over the salt content once the sauce boils down and thickens. If you require a gluten free or soy free ingredient, coconut aminos are a fantastic substitute which adds a delicious, sweet note to the gravy.

How to Make It

We’re going to go over just how easy it is to make this savory slow cooker beef.

Prepare the Meat

Cut the beef into thin strips by slicing it against the grain. Arrange the beef slices into a single layer at the bottom of a greased slow cooker.

Mix the Sauce

In a medium sized bowl, mix the beef broth, low sodium soy sauce, brown sugar, garlic, ginger and pepper. Pour the sauce over the sliced beef in the crockpot.

Slow Cook

Cover the slow cooker and cook the meat on low for 5 hours. This extended cooking period is what makes the beef melt in your mouth.

Add the Veggies

Slice the bell peppers and yellow onions into large strips. Add the vegetables to the slow cooker during the last hour of cooking. They will soften up a bit but still hold some crunch.

Thicken the Gravy

Mix the cornstarch and cold water in a small bowl. Stir the cornstarch mixture into the hot crockpot and turn the heat up to high. Simmer for 15 minutes.

My Best Tips for Success

You should take the time to cut the beef against the grain. Cutting the meat against the grain will break up the muscle fibers and result in tender beef rather than tough, chewy pieces.

Do not add the bell peppers at the beginning of the cooking time. They will cook away completely if you allow them to cook for six hours. Wait until the final hour of cooking to add the peppers so they stay intact and don’t dissolve in the gravy.

Be sure to use cold water when you combine the cornstarch and water at the end of the recipe. Hot water will cause the cornstarch to clump and you won’t get a smooth sauce. Mix it well before adding it to the hot crockpot.

Storage and Reheating

• To Store: Allow the pepper steak to cool before transferring to an airtight container and refrigerating for up to 4 days.
• To Freeze: The cooked beef can be frozen in a freezer safe bag for up to 3 months. Note that the peppers will be a little softer after they thaw.
• To Reheat: Place in a skillet over medium heat or microwave until heated through.

What to Serve with This Meal

• Serve with a bed of fluffy white rice or jasmine rice to absorb the garlicky gravy.
• Toss with a mound of lo mein noodles or linguine.
• Add a side of steamed broccoli or snow peas.
• Top with toasted sesame seeds and sliced green onion.

Frequently Asked Questions

Can I cook this on high?

If you’re short on time, yes you can cook on high for 3 hours. Don’t forget to add the bell peppers at the end!

Can I use frozen bell peppers?

Yes, using frozen pepper strips is the easiest way to make this recipe. You don’t even have to thaw them first, just add them during the last hour of cooking.

Why is my meat tough?

If your meat is tough, it’s because you didn’t slice against the grain or you need to let it cook longer. Let it cook for an additional hour and it will be tender.