Crock Pot Pepper Steak — Slow Cooker Comfort Food at Its Best
There’s something incredibly satisfying about tender beef cooked low and slow, drenched in a flavorful sauce with peppers and onions that have softened perfectly over hours in the Crock Pot. This Crock Pot Pepper Steak recipe is the epitome of comfort food—easy, hearty, and bursting with savory, slightly tangy flavor.
What is Pepper Steak?
Pepper steak is a classic dish featuring thin strips of beef cooked with bell peppers, onions, and a savory sauce that usually includes soy sauce, garlic, ginger, and sometimes tomato-based elements. Traditionally, it’s a quick stir-fry served over rice. But when you adapt it to the Crock Pot (slow cooker), the flavors deepen and the beef becomes melt-in-your-mouth tender.
Why Make Crock Pot Pepper Steak?
Hands-off cooking: Prep in the morning, come home to a fully cooked meal.
Tender beef: Slow cooking breaks down tougher cuts perfectly.
Flavor infusion: Ingredients meld beautifully for rich, complex taste.
Versatility: Great for weeknight dinners, meal prep, and feeding a crowd.
Ingredients Breakdown
Protein:
2 pounds beef sirloin steak or flank steak, thinly sliced — these cuts are flavorful and become tender when slow cooked. For budget-friendly, use chuck steak, but slice thinly.
Vegetables:
2 large bell peppers (any color), sliced into strips — add sweetness and crunch.
1 medium onion, thinly sliced — adds sweetness and depth.
Optional: sliced mushrooms or snap peas for variation.
Sauce Ingredients:
1/2 cup low-sodium soy sauce — salty umami base.
1/4 cup beef broth — adds richness and moisture.
3 tablespoons brown sugar or honey — balances savory with sweetness.
2 cloves garlic, minced — aromatic punch.
1 teaspoon ground ginger or 1 tablespoon fresh grated ginger — warm spice note.
2 tablespoons Worcestershire sauce — complexity and tang.
1 tablespoon cornstarch mixed with 2 tablespoons cold water — thickens sauce at the end.
Optional: 1 tablespoon rice vinegar or lime juice for acidity.
Tools Needed:
Slow cooker (4 to 6-quart size recommended)
Sharp knife and cutting board
Measuring cups and spoons
Mixing bowl for sauce
Whisk or fork for mixing sauce
Slotted spoon (for serving)
Step-By-Step Instructions
Step 1: Prepare the Beef
Choose sirloin, flank, or chuck steak. Trim excess fat and slice thinly against the grain into 1/4-inch strips.
For easier slicing, freeze meat for 20-30 minutes until slightly firm.
Step 2: Slice the Vegetables
Core and remove seeds from bell peppers, slice into strips about 1/2 inch wide.
Peel and thinly slice the onion.
If using mushrooms or snap peas, clean and slice appropriately.
Step 3: Mix the Sauce
In a bowl, whisk together soy sauce, beef broth, brown sugar (or honey), garlic, ginger, and Worcestershire sauce.
Adjust sweetness or saltiness to taste. If using vinegar or lime juice, add now.
Step 4: Assemble in the Crock Pot
Add the sliced beef to the slow cooker first.
Layer the sliced bell peppers and onions on top.
Pour the sauce evenly over the beef and vegetables.
Gently stir just to combine slightly; don’t overmix or mash veggies.
Step 5: Cook Low and Slow
Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
The longer cooking time on low will yield more tender beef and well-blended flavors.
Step 6: Thicken the Sauce (Optional but recommended)
About 30 minutes before serving, whisk cornstarch and cold water until smooth.
Stir into the slow cooker.
Cover and cook on HIGH for 20-30 minutes to thicken the sauce.
Step 7: Taste and Adjust
Taste the sauce and add salt, pepper, or a splash of soy sauce or vinegar if needed.
Stir gently and let cook a few more minutes if you added anything.
Step 8: Serve
Serve pepper steak over steamed white or brown rice, quinoa, or cauliflower rice for low-carb.
Garnish with chopped green onions or sesame seeds if desired.
Serving Suggestions
Rice: Jasmine, basmati, or brown rice all work wonderfully.
Noodles: Serve over egg noodles or rice noodles for an Asian flair.
Veggie sides: Steamed broccoli, snap peas, or sautéed bok choy complement the dish.
Salad: A fresh cucumber salad or Asian slaw offers a crisp counterbalance.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat gently on the stovetop or microwave, adding a splash of broth or water to loosen sauce if needed.
Freeze leftovers in portions for up to 3 months. Thaw overnight in fridge and reheat.
Variations to Try
1. Spicy Pepper Steak
Add 1 teaspoon red pepper flakes or 1 tablespoon sriracha to sauce.
Use spicy chili garlic sauce for an extra kick.
2. Asian-Inspired Pepper Steak
Add 1 tablespoon hoisin sauce and sesame oil to the sauce mix.
Garnish with toasted sesame seeds and chopped cilantro.
3. Low-Carb Version
Skip the rice and serve over cauliflower rice or spiralized zucchini noodles.
Use coconut aminos instead of soy sauce.
4. Mushroom and Pepper Steak
Add sliced mushrooms with the veggies for earthiness.
Nutritional Information (Approximate per serving, makes 6 servings)
Calories: 320
Protein: 32g
Carbohydrates: 15g
Fat: 12g
Fiber: 3g
Sugar: 7g
Sodium: 900mg (reduce soy sauce for less sodium)
Troubleshooting Common Issues
Problem Cause Solution
Beef is tough Overcooked or wrong cut of beef Use sirloin or flank, slice thinly; don’t overcook
Vegetables too mushy Cooked too long or cooked under beef Add veggies later or cook shorter time
Sauce too thin No thickener or low cornstarch ratio Add cornstarch slurry and cook longer
Sauce too salty Too much soy sauce Dilute with broth or add sugar/honey
Tips for the Best Crock Pot Pepper Steak
Slice beef thinly against the grain for tenderness.
Don’t overfill your slow cooker; leave some space for heat circulation.
Add veggies halfway through cooking if you want firmer texture.
Use low-sodium soy sauce to control salt levels.
Brown the beef first (optional): For extra flavor, sear beef in a hot pan before adding to slow cooker.
Adjust sweetness: Brown sugar balances salty soy, but adjust to your preference.
Frequently Asked Questions (FAQs)
Can I use frozen beef for this recipe?
Yes! Just thaw beef completely before slicing and adding to the slow cooker for even cooking.
Can I make this in an Instant Pot?
Yes! Use the sauté function to brown beef, then pressure cook on high for 20 minutes, quick release. Add cornstarch slurry after.
What if I don’t have cornstarch?
Use arrowroot powder or flour slurry (mix flour with water) as alternatives.
Can I double the recipe?
Absolutely! Use a larger slow cooker or cook in batches, but keep cooking times similar.
Why This Recipe Works
Slow cooking tenderizes beef gently without drying it out.
Combination of soy, ginger, garlic, and brown sugar balances savory, sweet, and umami notes.
Cornstarch slurry thickens sauce to perfect consistency.
Bell peppers and onions add natural sweetness and texture.
Fun Facts About Pepper Steak
Pepper steak has roots in Chinese-American cuisine but is loved worldwide.
Traditional stir-fried pepper steak is cooked quickly at high heat, but slow cooking creates a different, hearty texture.
Bell peppers come in various colors (red, green, yellow, orange) each with different sweetness levels.
Printable Recipe Card
Crock Pot Pepper Steak
Ingredients:
2 lbs beef sirloin or flank steak, thinly sliced
2 large bell peppers, sliced
1 medium onion, sliced
1/2 cup low-sodium soy sauce
1/4 cup beef broth
3 tbsp brown sugar or honey
2 cloves garlic, minced
1 tsp ground or fresh ginger
2 tbsp Worcestershire sauce
1 tbsp cornstarch + 2 tbsp cold water
Optional: 1 tbsp rice vinegar or lime juice
Optional: 1 cup chopped nuts or mushrooms
Instructions:
Prepare beef by thinly slicing against grain.
Slice bell peppers and onions.
Whisk soy sauce, broth, sugar, garlic, ginger, Worcestershire sauce (and optional vinegar) in a bowl.
Place beef in slow cooker; layer vegetables on top.
Pour sauce over everything and gently stir.
Cook LOW 6-8 hrs or HIGH 3-4 hrs.
Mix cornstarch and water, stir into slow cooker 30 mins before done. Cook on HIGH to thicken.
Serve over rice or noodles.
Final Thoughts
Crock Pot Pepper Steak is the ultimate meal for anyone who loves hearty, savory dishes but wants minimal fuss.
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