Crockpot Pepper Steak

If you’re looking for a simple, hearty, and flavor-packed meal that practically cooks itself, this Crockpot Pepper Steak is exactly what you need. Tender beef strips are slow-cooked with colorful bell peppers, onions, and a savory Chinese-inspired sauce that’s slightly sweet, perfectly tangy, and deeply comforting. It’s the ultimate “dump and go” meal — just add everything to your slow cooker and let the magic happen while you go about your day.

Why You’ll Love This Crockpot Pepper Steak

This easy pepper steak recipe captures all the bold, familiar flavors of your favorite Chinese takeout dish, but with the ease of slow cooking. You don’t need to hover over a pan or fuss with multiple steps. The slow cooker takes care of everything, creating melt-in-your-mouth tender beef and a sauce that’s bursting with rich umami flavor.

It’s ideal for busy weeknights or cozy weekends when you want something warm and satisfying. You can serve it over white rice, cauliflower rice, noodles, or even mashed potatoes — it’s incredibly versatile.

Ingredients You’ll Need

Let’s break down the key ingredients that make this dish so flavorful:

• 2 lbs beef sirloin strips (or sirloin steak, cut into slices) – The main protein. Sirloin becomes fork-tender in the slow cooker while absorbing all the sauce flavors.

• 3 large colorful bell peppers, sliced thick – Red, yellow, and green peppers add sweetness, color, and crunch.

• 1 large onion, sliced – Adds depth and a touch of sweetness.

• 3 garlic cloves – Provides a strong, aromatic base.

• ¾ cup beef broth – The flavorful liquid that keeps the beef moist.

• 3 beef bouillon cubes – Intensifies the beefy flavor of the sauce.

• ¼ cup soy sauce – Brings saltiness and umami richness.

• 2 tsp Worcestershire sauce – Adds tang and depth to balance the sweetness.

• 2 tbsp honey – Gives a subtle sweetness and helps balance the salty flavors.

• 1 tsp ground ginger – Provides a hint of warmth and a classic Asian note.

• ½ tsp black pepper – For mild spice and depth.

• ½ tsp salt – Enhances all the flavors.

• 2 tbsp cornstarch – Helps thicken the sauce so it clings beautifully to the beef and vegetables.

Step-by-Step Instructions

Step 1: Prepare the sauce.
In a mixing bowl or measuring glass, combine the hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch. Stir well until the cornstarch is dissolved and the bouillon cubes are fully crushed. This flavorful sauce will serve as the base of your dish, coating every piece of beef and vegetable with savory, slightly sweet perfection.

Step 2: Assemble the slow cooker.
Place the beef strips in the bottom of your slow cooker. Pour the prepared sauce evenly over the meat. Add the sliced peppers, onions, and garlic on top — they will cook down beautifully, adding texture and natural sweetness.

Step 3: Cook the pepper steak.
Set your slow cooker to LOW for 6 hours or HIGH for 3 hours. If possible, give it a stir halfway through to ensure everything is well mixed and cooking evenly. As the beef and vegetables cook, they’ll release their juices, creating a rich, aromatic sauce.

Step 4: Finish and serve.
Once cooking is complete, stir the mixture well to combine the beef, peppers, and sauce. You’ll notice the sauce has thickened slightly and developed a glossy finish. Transfer the pepper steak to a serving dish and serve it warm over your choice of rice, noodles, or mashed potatoes.

Expert Tips for Perfect Crockpot Pepper Steak

• Cut beef into uniform strips so that it cooks evenly and becomes tender throughout.

• Don’t worry about the liquid at the start. It may seem like there isn’t enough sauce, but as it cooks, the vegetables and meat release juices, creating the perfect amount of sauce by the end.

• Use fresh garlic and ginger for a more pronounced flavor. Ground ginger works perfectly here, but fresh grated ginger gives a slightly brighter taste.

• Want thicker sauce? After cooking, mix an extra teaspoon of cornstarch with a tablespoon of water, stir it into the sauce, and let it simmer on HIGH for 10 minutes.

• For extra flavor depth, sear the beef for 1–2 minutes in a hot skillet before adding it to the slow cooker. This step is optional but enhances caramelization.

Serving Suggestions

This Crockpot Pepper Steak pairs perfectly with a variety of sides:

• White rice – A classic choice that absorbs the flavorful sauce.

• Cauliflower rice – A low-carb option that keeps the meal keto-friendly.

• Egg noodles or ramen noodles – For a comforting, takeout-style experience.

• Mashed potatoes or baked potatoes – A homestyle twist that turns it into hearty comfort food.

• Steamed broccoli or green beans – Adds a pop of color and freshness to balance the richness.

Recipe Variations

Want to mix things up? Try these easy variations:

• Spicy Pepper Steak – Add a pinch of red pepper flakes or a tablespoon of sriracha for a spicy kick.

• Teriyaki-Style Version – Replace honey with brown sugar and add a splash of rice vinegar for a tangy twist.

• Low-Sodium Option – Use low-sodium soy sauce and omit the extra salt.

• Vegetable Boost – Add mushrooms, baby corn, or snap peas during the last hour of cooking for extra texture.

• Gluten-Free Version – Use gluten-free soy sauce or tamari instead of regular soy sauce.

How to Store and Reheat

Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: You can freeze portions for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Reheat: Warm on the stovetop over medium heat or in the microwave until hot. Add a splash of beef broth if needed to loosen the sauce.

Nutritional Benefits

This Crockpot Pepper Steak is a protein-packed meal with plenty of nutrients from both beef and bell peppers. Each serving delivers 36g of protein and is rich in iron, vitamin C, and potassium. The honey and cornstarch add just a touch of carbohydrates to balance the flavors, making this dish hearty yet balanced.

Bell peppers contribute a boost of vitamin A and antioxidants, while the ginger and garlic add immune-supporting properties. Overall, this dish provides a nourishing, wholesome meal that tastes like comfort food but fuels your body well.

Frequently Asked Questions (FAQs)

Can I use another cut of beef?
Yes! You can use flank steak, round steak, or even chuck steak — just slice thinly for best results. Sirloin is ideal because it becomes tender without falling apart.

Can I make this recipe without a slow cooker?
Absolutely. You can cook it on the stovetop. Sear the beef in a large skillet, add the sauce, and let it simmer covered for about 40–45 minutes until the meat is tender.

Can I prepare this ahead of time?
Yes, combine all ingredients (except cornstarch) in a freezer-safe bag and freeze for up to 2 months. When ready to cook, thaw overnight and transfer to your slow cooker with the cornstarch mixture added.

How do I make it low-carb?
To make it keto-friendly, substitute the honey with a keto-approved sweetener such as monk fruit syrup or erythritol. Serve it over cauliflower rice or zucchini noodles.

Why does my pepper steak seem watery?
Don’t worry — as it simmers, the sauce thickens naturally. If you still prefer a thicker sauce, add an extra tablespoon of cornstarch mixed with a bit of cold water near the end of cooking.

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Simple Crockpot Pepper Steak 

Crockpot Pepper Steak
A comforting, Chinese-inspired slow cooker meal with tender beef, colorful peppers, and a savory-sweet sauce — perfect over rice or noodles.

Duration:
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours
Servings: 6
Calories: 267 kcal

Ingredients
2 lbs beef sirloin strips or sirloin steak, sliced
3 large bell peppers, sliced
1 large onion, sliced
3 garlic cloves
¾ cup beef broth
3 beef bouillon cubes
¼ cup soy sauce
2 tsp Worcestershire sauce
2 tbsp honey
1 tsp ground ginger
½ tsp black pepper
½ tsp salt
2 tbsp cornstarch

Instructions

1. In a bowl, mix hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ginger, pepper, salt, and cornstarch. Stir well.

2. Place beef strips in the slow cooker. Pour the sauce over them.

3. Add sliced peppers, onions, and garlic on top.

4. Cook on LOW for 6 hours or HIGH for 3 hours, stirring once if possible.

5. Stir before serving. Serve hot over rice, noodles, or mashed potatoes.

Notes:
The sauce may look thin at first, but the beef and vegetables release juices while cooking, creating a flavorful, rich sauce by the end.

Nutrition (per serving):
Calories: 267 | Carbohydrates: 18g | Protein: 36g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 92mg | Sodium: 1229mg | Potassium: 931mg | Fiber: 2g | Sugar: 11g | Vitamin A: 2571IU | Vitamin C: 108mg | Calcium: 30mg | Iron: 4mg