The Best Crockpot Pepper Steak with Bell Peppers and Onion

Are you looking for an easy weeknight dinner? This Crockpot Pepper Steak with Bell Peppers and Onion practically cooks itself. Therefore, it will quickly become a staple in your kitchen rotation. It delivers the rich, hearty flavors of a classic stir-fry. However, it offers the hands-off convenience of a slow cooker. My family asks for this meal every single week. Furthermore, once you try these tender beef strips, you will understand why. They are coated in a savory, glossy sauce.

Why This Slow Cooker Beef Recipe Works

Walking into a kitchen smelling like a home-cooked meal is incredibly comforting. Specifically, this slow cooker beef recipe takes simple, accessible ingredients. It utilizes sirloin steak, colorful bell peppers, and sweet onions. Then, it transforms them into a restaurant-quality dinner.

The secret to that great texture is the slow braising process. First, you brown the beef briefly in a skillet. Consequently, you lock in a deep, caramelized flavor. Next, the low heat of the crockpot breaks down the beef. As a result, the meat becomes incredibly tender. Meanwhile, the homemade sauce builds a robust flavor profile. It features savory beef broth, soy sauce, brown sugar, and ginger. Eventually, this liquid reduces into a rich gravy. Indeed, it coats every single bite beautifully.

Key Ingredients for Success

To make this flavorful pepper steak, you need a few pantry staples. Additionally, gather some fresh vegetables:

• Steak: Sirloin or round steak works beautifully here. First, cut the meat into thin strips against the grain. Thus, you ensure maximum tenderness.
• Bell Peppers & Onions: A mix of tricolor bell peppers adds vibrant color. Moreover, their mild sweetness balances the savory sauce. Also, a large sliced onion provides an aromatic base.
• The Savory Sauce: Beef broth, soy sauce, and Worcestershire sauce build the base. Next, brown sugar, garlic, and ginger join the mix. Together, they create a robust, complex flavor profile.
• Cornstarch Slurry: You need a simple mix of cornstarch and cold water. Later, add this slurry at the end of cooking. Consequently, it thickens the sauce to a beautiful, glossy consistency.

Tips for the Best Results

This recipe is very straightforward. Nevertheless, a few quick tips will maximize your flavor. First, do not skip browning the meat! That quick olive oil sear creates a Maillard reaction. Therefore, the beef gains a roasted depth. You cannot get this from the slow cooker alone. Secondly, you might prefer your peppers with more crunch. In that case, wait to add them to the crockpot. Specifically, toss them in during the last hour of cooking. Finally, always use cold water for your cornstarch slurry. Otherwise, clumps might form in your delicious sauce.

How to Serve Your Pepper Steak

This dish is incredibly versatile. For instance, I highly recommend serving it over steamed white rice. Consequently, the rice soaks up all that delicious gravy. Alternatively, it is fantastic spooned over creamy mashed potatoes. Similarly, you can toss it with your favorite egg noodles. Next, garnish the dish with fresh parsley or green onions. As a result, you get a pop of color and a crisp finish.

In conclusion, this Crockpot Pepper Steak is a highly reliable choice. You can prep it easily for a busy Tuesday night. Equally, you can serve it for a laid-back weekend dinner. Lastly, store any leftovers in an airtight container. Keep them in the fridge for up to four days. Of course, that is only if it lasts that long!

Crockpot Pepper Steak with Bell Peppers and Onion

Tender strips of beef slow-cooked with colorful bell peppers and onions in a rich, savory sauce, easy comfort food with plenty of flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 15 minutes mins

Servings: 6 servings

Ingredients Method Notes

Ingredients

  

• 2 lbs sirloin or round steak, sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large onion, sliced
• 3 garlic cloves, minced
• 1 1/2 cups beef broth
• 1/2 cup low-sodium soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp ground ginger
• 1 tsp black pepper
• 1 tbsp cornstarch
• 3 tbsp cold water
• 1 tbsp olive oil
• 2 tbsp chopped parsley or green onions (for garnish)

Method

 

1. Heat the olive oil in a large skillet over medium-high heat. Brown the steak strips for 2–3 minutes per side, working in batches if needed.
2. Place the sliced peppers, onion, and garlic in a 6-quart slow cooker. Add the browned steak on top.
3. Whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, ginger, and black pepper. Pour the mixture over the beef and vegetables.
4. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the beef is tender.
5. Mix the cornstarch and cold water until smooth. Stir the slurry into the slow cooker during the final 20–30 minutes of cooking.
6. Cover again and cook until the sauce is thick and glossy.
7. Sprinkle with parsley or green onions and serve hot over steamed rice, mashed potatoes, or noodles.

Notes

– Store leftovers in an airtight container in the refrigerator for up to 4 days.
– Required Equipment: Large skillet, 6-quart slow cooker, whisk, small mixing bowl.