When it comes to comfort food that’s packed with flavor, nothing beats Pepper Steak in a Crock Pot. This recipe brings together tender strips of beef, colorful bell peppers, and a rich, savory sauce that slowly simmers to perfection. It’s a true set-it-and-forget-it meal, ideal for busy families who want a delicious and hearty dinner without spending hours in the kitchen.
Originally inspired by Chinese-American cuisine, pepper steak has become a household favorite in the U.S. due to its combination of tender beef and sweet peppers in a savory soy-based sauce. While the traditional recipe is stir-fried on the stovetop, using a Crock Pot (or slow cooker) allows the flavors to develop even more deeply as the beef becomes melt-in-your-mouth tender.
Recipe Details
- Servings: 6 people
- Preparation Time: 20 minutes
- Cooking Time: 6-8 hours (low), 4-5 hours (high)
- Total Time: 6-8 hours 20 minutes
- Type of Meal: Dinner, Main Course
- Meal Classification: Hearty, Savory
- Difficulty Level: Easy
Key Ingredients
Beef Strips: 2 pounds of flank steak or sirloin, thinly sliced. Flank steak works well because it’s lean and becomes incredibly tender after slow cooking. You can also use sirloin for a slightly richer flavor.
Bell Peppers: 2 large bell peppers (one red, one green), sliced. The bell peppers add sweetness and color to the dish, providing a beautiful contrast to the savory beef and sauce. You can mix it up with yellow or orange peppers for a sweeter flavor.
Soy Sauce: 1/3 cup low-sodium soy sauce. Soy sauce brings umami and saltiness, creating the base for the rich sauce. Using low-sodium soy sauce helps control the overall salt content of the dish.
Garlic: 3 cloves, minced. Garlic infuses the dish with aromatic flavors that balance the sweetness of the peppers and the richness of the beef.
Ginger: 1 tablespoon freshly grated ginger. The ginger adds a subtle warmth and freshness, brightening the overall flavor profile of the sauce.
Beef Broth: 1 cup. Beef broth enhances the savory depth of the sauce while helping to keep the beef moist and tender throughout the slow cooking process.
Tomato Paste: 2 tablespoons. Tomato paste thickens the sauce and adds a touch of sweetness and acidity, which complements the richness of the beef and soy sauce.
Cornstarch: 2 tablespoons, mixed with 2 tablespoons of water (for thickening). Cornstarch slurry is used at the end to give the sauce a silky, glossy finish.
Brown Sugar: 1 tablespoon. Brown sugar balances the salty and savory elements, adding a mild sweetness that complements the beef and peppers.
Onion: 1 large onion, sliced. The onion adds sweetness and depth of flavor as it caramelizes during the slow cooking process.
Vegetable Oil: 2 tablespoons. Used for browning the beef before adding it to the Crock Pot, this step enhances the flavor and texture of the meat.
Black Pepper: 1 teaspoon, freshly ground. A generous amount of black pepper brings warmth and complexity to the dish, working in harmony with the bell peppers.
Red Pepper Flakes (optional): 1/2 teaspoon for a spicy kick, perfect for those who enjoy a bit of heat in their meals.
Ingredient Insights
- Beef: Flank steak is preferred due to its lean texture and ability to break down into tender bites after hours in the Crock Pot. You can also use more budget-friendly cuts like chuck roast or stew meat, but keep in mind they may add more fat to the dish.
- Bell Peppers: Red and green bell peppers are often used to create a visual contrast. Red peppers are sweeter and more mellow, while green peppers offer a sharper, more vegetal flavor. You can mix and match to suit your taste.
- Soy Sauce: Using low-sodium soy sauce is essential to ensure the dish doesn’t become too salty after slow cooking. If you’re concerned about sodium levels, you can also substitute with coconut aminos for a similar umami flavor.
- Cornstarch Slurry: This step is optional but recommended if you prefer a thicker sauce. Adding it towards the end of the cooking process helps achieve a restaurant-quality texture.
How to Make Pepper Steak in a Crock Pot
- Prepare the Beef: Start by slicing the beef into thin strips, cutting against the grain for tenderness. Season the beef with salt and freshly ground black pepper. Heat the vegetable oil in a large skillet over medium-high heat and sear the beef strips until browned on all sides, about 2-3 minutes per side. Don’t overcrowd the pan—work in batches if necessary. Searing locks in the juices and adds a rich, caramelized flavor to the beef.Tip: Browning the beef before slow cooking isn’t strictly necessary but highly recommended for enhancing the overall flavor. The Maillard reaction that occurs during searing develops deeper, more complex flavors.
- Prepare the Vegetables: While the beef is browning, slice the bell peppers and onion. You want the vegetables to be in strips, similar to the size of the beef, so they cook evenly and look visually appealing in the final dish.
- Assemble in the Crock Pot: Once the beef is browned, transfer it to the Crock Pot. Add the sliced bell peppers and onions on top. In a small bowl, whisk together the soy sauce, beef broth, garlic, ginger, tomato paste, brown sugar, and red pepper flakes (if using). Pour the sauce mixture over the beef and vegetables in the Crock Pot, ensuring everything is well-coated.Tip: For added depth of flavor, you can deglaze the skillet used for browning the beef by adding a little beef broth and scraping up the browned bits. Add this to the Crock Pot for extra richness.
- Slow Cook: Cover the Crock Pot and cook on low for 6-8 hours, or on high for 4-5 hours. The longer cooking time on low heat will yield the most tender beef. As it cooks, the beef will become incredibly tender, absorbing all the rich flavors from the sauce and vegetables.
- Thicken the Sauce (Optional): About 30 minutes before the cooking time is up, if you prefer a thicker sauce, mix the cornstarch with cold water to create a slurry. Stir the slurry into the Crock Pot, then cover and continue cooking for the remaining 30 minutes. The sauce will thicken as it simmers.Tip: If you prefer a more liquid sauce, you can skip the cornstarch step altogether. The sauce will still be deliciously flavorful but with a thinner consistency.
- Serve: Once the cooking time is complete, give the pepper steak a good stir to make sure the sauce is evenly distributed. Serve the pepper steak over steamed rice, mashed potatoes, or even egg noodles. Garnish with chopped green onions or sesame seeds for an added touch of flavor and texture.
Tips for Perfect Pepper Steak in a Crock Pot
- Cut the Beef Against the Grain: This helps to tenderize the meat by shortening the muscle fibers, making the beef easier to chew after slow cooking.
- Use Fresh Ingredients: Fresh garlic and ginger offer a more robust and aromatic flavor compared to powdered alternatives. The brightness they add balances the richness of the beef and soy sauce.
- Adjust the Cooking Time: The longer you cook the beef on low, the more tender it will become. For the best results, aim for the full 6-8 hours on low heat. Cooking on high for a shorter period works well too, but the beef may not be as tender.
- Customize the Vegetables: Feel free to add mushrooms, snow peas, or even broccoli to the Crock Pot during the last hour of cooking for additional texture and flavor.
Variations of Pepper Steak in a Crock Pot
Spicy Pepper Steak
For those who love a bit of heat, add more red pepper flakes or even a dash of sriracha to the sauce. You can also substitute the green bell pepper with poblano peppers for a more intense flavor.
Teriyaki Pepper Steak
To give this dish a sweeter, tangier twist, replace the soy sauce with teriyaki sauce and add a bit of pineapple juice for a tropical flair. This variation pairs beautifully with jasmine rice or noodles.
Gluten-Free Pepper Steak
Substitute regular soy sauce with tamari or coconut aminos to make this recipe gluten-free without sacrificing the umami flavors. Serve over gluten-free rice noodles or steamed vegetables for a complete meal.
Nutritional Information for Pepper Steak in a Crock Pot
Here’s an estimate of the nutritional breakdown per serving (based on 6 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 310 kcal |
| Protein | 28 g |
| Carbohydrates | 10 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 820 mg |
| Iron | 3 mg |
This dish is high in protein and rich in flavor. To reduce the sodium content, opt for low-sodium soy sauce and reduce the amount of added salt. You can also adjust the fat
content by trimming any visible fat from the beef before cooking.
What to Serve with Pepper Steak in a Crock Pot
- Steamed Rice: Classic white or jasmine rice is a perfect side dish to soak up the rich sauce. You can also serve it over brown rice for a healthier option.
- Mashed Potatoes: The creamy texture of mashed potatoes contrasts beautifully with the savory pepper steak, creating a comforting and hearty meal.
- Stir-Fried Vegetables: A side of stir-fried broccoli, snap peas, or bok choy adds a fresh and vibrant element to the meal, balancing the richness of the beef and sauce.
If you’re looking for more comforting Crock Pot meals, be sure to try our Old-Fashioned Goulash, a family favorite packed with savory flavors, or Salisbury Steak with Onion Gravy, a classic dish with a rich, homemade sauce.
Frequently Asked Questions
Can I use frozen beef for this recipe?
Yes, you can use frozen beef in a Crock Pot, but keep in mind that the cooking time may be longer. If using frozen beef, it’s best to thaw it overnight in the refrigerator before slicing to ensure even cooking.
How do I prevent the peppers from becoming too soft?
If you prefer your bell peppers to have more bite, add them during the last hour of cooking. This will keep them more crisp while still allowing them to absorb the flavors of the sauce.
Can I double this recipe?
Yes, this recipe is easily scalable. Just make sure you have a large enough Crock Pot to accommodate the ingredients. Doubling the recipe may slightly extend the cooking time, so be sure to check the beef for tenderness before serving.
How can I store leftovers?
Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it on the stovetop over low heat, adding a splash of beef broth or water to loosen the sauce if necessary.