🫑 Crockpot Pepper Steak
⏱️ Total Time: 6–8 hours (hands-on: 15 min)
🍽️ Serves: 4–6
Ingredients
🥩 For the Pepper Steak:
- 2 lbs beef sirloin or flank steak, thinly sliced into strips
- 2 bell peppers, sliced (red and green for color)
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 cup beef broth
- ¼ cup low-sodium soy sauce
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 1 tbsp water (to dissolve cornstarch)
- 1 tsp black pepper
- ½ tsp salt (adjust to taste)
- Optional: ½ tsp red pepper flakes for a mild kick
- 1 tbsp olive oil (for browning, optional)
Instructions
🔹 Step 1: Prep the Beef
- Slice the beef thinly against the grain.
- (Optional but recommended) Brown beef in a skillet with olive oil over medium-high heat for 2–3 minutes — just until edges are seared. This adds extra flavor.
🔹 Step 2: Add to Crockpot
In your slow cooker, combine:
- Sliced beef
- Bell peppers and onions
- Minced garlic
- Diced tomatoes (with juice)
- Beef broth
- Soy sauce
- Brown sugar
- Black pepper and salt
Stir well to mix.
🔹 Step 3: Cook
- Low: 6–7 hours
- High: 3–4 hours
Cook until beef is tender and peppers are soft but not mushy.
🔹 Step 4: Thicken the Sauce
- In a small bowl, whisk together cornstarch and water until smooth.
- Stir the mixture into the crockpot about 30 minutes before serving.
- Turn heat to high and cook uncovered until the sauce thickens.
🔹 Step 5: Serve
- Serve hot over steamed rice, mashed potatoes, or noodles.
- Garnish with sesame seeds or chopped green onions if desired.
💡 Tips & Variations
- Make it spicy: Add a sliced jalapeño or 1 tbsp sriracha.
- Veggie boost: Add mushrooms or snap peas in the last hour.
- Thicker sauce: Add an extra teaspoon of cornstarch if you prefer a gravy-like consistency.
- Meal prep: Stores great — refrigerate up to 4 days or freeze for up to 2 months.