Go Back

Crock Pot Pepper Steak

Crock Pot Pepper Steak delivers tender beef strips and crisp-tender bell peppers in a savory, slightly sweet soy sauce. Sear the beef first, then slow-cook in the crockpot until fork-tender and finish with a cornstarch slurry for a glossy thick sauce.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 4 hours
Total Time 4 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Chinese
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

beef sirloin, sliced into thin strips
  • 1.5 lb beef sirloin Thin strips for tender results.
kosher salt
  • 1 tsp kosher salt
black pepper
  • 0.5 tsp black pepper
olive oil
  • 2 tbsp olive oil
bell peppers, sliced
  • 2 bell peppers Use colorful peppers for visual appeal.
yellow onion, sliced
  • 1 yellow onion
soy sauce
  • 0.3333333333 cup soy sauce
brown sugar
  • 2 tbsp brown sugar
rice vinegar
  • 1 tbsp rice vinegar
garlic, minced
  • 3 clove garlic
fresh ginger, grated
  • 1 tsp fresh ginger
beef broth
  • 1 cup beef broth
cornstarch mixed with water
  • 2 tbsp cornstarch Stir with water to form a slurry.
  • 2 tbsp water For the cornstarch slurry.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the beef
  1. Season the beef strips with kosher salt and black pepper. Heat the olive oil in a cast iron skillet over medium-high heat, then sear the beef for 2–3 minutes until browned with visible color on the edges.
Crockpot setup
  1. Transfer the beef, bell peppers, and yellow onion to the crockpot. Spread them out as evenly as possible so the vegetables cook consistently.
Make the sauce and cook
  1. Whisk together soy sauce, brown sugar, rice vinegar, garlic, fresh ginger, and beef broth until the sugar dissolves. Pour the mixture over the beef and vegetables so everything is coated.
  2. Cover and cook on low for 6–7 hours until the beef is tender. If using high, cook for 3–4 hours until the beef is tender, keeping the crockpot covered between check-ins.
Thicken and serve
  1. Stir the cornstarch slurry into the crockpot. Cook on high for 10–15 minutes, stirring once, until the sauce thickens and looks glossy.
  2. Serve immediately over rice. Spoon the pepper steak sauce over the rice while it’s hot.

Notes

Pro tip: Searing the beef first adds deep color and flavor that carries through the slow cook. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stovetop or in the microwave until steaming. Freezing is not recommended because the peppers can soften too much after thawing. For a gluten-free swap, use tamari instead of soy sauce.