Crockpot Pepper Steak Recipe
This Crockpot Pepper Steak Recipe is a simple yet flavorful dish made with tender beef strips, colorful bell peppers, and a savory sauce. Slow-cooked to perfection, it's an easy meal ideal for busy weeknights. Serve over rice or noodles for a hearty and satisfying dinner the whole family will love!
Equipment
- ✔️ Crockpot / Slow Cooker
- ✔️ Cutting Board & Sharp Knife
- ✔️ Measuring cups & spoons
- ✔️ Mixing Bowl (for cornstarch slurry)
Ingredients
- Main Ingredients:
- 1.5 lbs round steak thinly sliced into strips
- 1 green bell pepper sliced thick
- 1 red bell pepper sliced thick
- ½ onion sliced thick
- For the Sauce:
- 1½ cups beef broth
- ¼ cup soy sauce
- ½ teaspoon ground ginger
- ½ teaspoon garlic powder
- 1 teaspoon black pepper
- 1 tablespoon brown sugar
- To Thicken the Sauce:
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Instructions
- 1️⃣ Add Ingredients to the Crockpot: Place the sliced beef, bell peppers, and onions into the slow cooker.
- 2️⃣ Season the Meat: Sprinkle in the ground ginger, garlic powder, black pepper, and brown sugar. Pour the soy sauce over the top.
- 3️⃣ Add the Broth: Pour the beef broth into the slow cooker, ensuring all ingredients are well-coated. Stir gently to combine.
- 4️⃣ Slow Cook:
- Cook on low for 5-6 hours (best for tender beef).
- Alternatively, cook on high for 2.5-3 hours if short on time.
- 5️⃣ Thicken the Sauce: In a small bowl, whisk together cornstarch and cold water to create a slurry. Stir into the slow cooker and cook on high for 30-60 minutes until the sauce thickens.
- 6️⃣ Serve & Enjoy: Serve over white rice, brown rice, or egg noodles and enjoy!
Notes
For firmer peppers, add them during the last hour of cooking instead of at the start.
To make it spicier, add red pepper flakes or sriracha to taste.
For a low-carb option, serve over cauliflower rice or with roasted vegetables.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
To make it spicier, add red pepper flakes or sriracha to taste.
For a low-carb option, serve over cauliflower rice or with roasted vegetables.
Make it gluten-free by using tamari or coconut aminos instead of soy sauce.
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.