Crockpot Pepper Steak Recipe

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A savory bowl of crockpot pepper steak with tender beef strips, colorful bell peppers, onions, and rich sauce served alongside fluffy white rice.
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This Crockpot Pepper Steak is the ultimate fuss-free comfort meal. Tender strips of beef slow-cooked with colorful peppers, onions, and a savory sauce that’s just the right balance of salty, garlicky, and a little sweet. It’s one of those set-it-and-forget-it dinners that fills your home with the most mouthwatering aroma, and trust me—you’re going to love how easy it is to pull together.

Why You’ll Love This Recipe

  • Flavorful & Comforting: Juicy beef, peppers, and onions soak up a rich, savory sauce that tastes like takeout—but fresher and better.
  • Effortless Cooking: Your slow cooker does all the heavy lifting while you go about your day.
  • Customizable: Adjust the heat, sweetness, or sauce thickness to suit your taste.
  • Family-Friendly: A hearty dish that pairs perfectly with rice or noodles for a complete meal.
Close-up of crockpot pepper steak served with white rice, featuring tender beef strips, red and green bell peppers, and onions in a rich savory sauce.
Juicy beef, colorful peppers, and onions in a flavorful slow-cooked sauce—served over rice for the ultimate comfort food dinner.

Ingredients

Here’s what you’ll need to bring this Crockpot Pepper Steak to life:

  • Beef Sirloin Steak: Tender protein base that becomes melt-in-your-mouth delicious when slow cooked.
  • Bell Peppers (Red, Green, Yellow): Add color, crunch, and a natural sweetness to balance the savory sauce.
  • Onion: Infuses the dish with a subtle caramelized flavor as it cooks.
  • Garlic: Brings bold, aromatic depth to the sauce.
  • Soy Sauce: Forms the savory umami backbone of the dish.
  • Beef Broth: Enhances richness and keeps the beef juicy.
  • Oyster Sauce: Adds a glossy, complex flavor (optional but highly recommended).
  • Cornstarch + Water: Used as a slurry to thicken the sauce before serving.
  • Vegetable Oil: For optional searing, which boosts flavor.
  • Ground Ginger: Adds warmth and an Asian-inspired kick.
  • Brown Sugar: Balances the salty flavors with a hint of sweetness.
  • Salt & Pepper: Essential for seasoning to taste.
  • Green Onions & Sesame Seeds: Optional garnish for freshness and a little crunch.

Note: Full ingredient measurements can be found in the recipe card below.

How to Make the Crockpot Pepper Steak

Heat a bit of vegetable oil in a skillet and sear the sliced beef just until lightly browned on the edges—about 1 minute per side. This step locks in flavor before the slow cook.

Step 2: Layer in the Vegetables

Add the bell peppers, onion, and garlic directly into the crockpot. Stir to spread them evenly.

Step 3: Make the Sauce

Whisk together soy sauce, beef broth, oyster sauce (if using), ginger, and brown sugar. Pour this savory mix over the beef and veggies.

Step 4: Slow Cook

Cover and cook on low for 4–6 hours or high for 2–3 hours, until the beef is tender and the peppers are soft but not mushy.

Step 5: Thicken the Sauce

If you’d like a richer, thicker sauce, stir the cornstarch and water together to make a slurry. Add it to the crockpot about 15 minutes before serving, then cover and cook until the sauce thickens.

Step 6: Season & Serve

Taste and adjust with salt and pepper if needed. Serve hot over steamed rice or noodles, topped with green onions and sesame seeds.

Pro Tips for Making the Recipe

  • Don’t Skip the Sear: Browning the beef first adds an extra depth of flavor.
  • Cut Peppers Evenly: Slice peppers into uniform strips so they cook evenly.
  • Control the Sauce Thickness: Add more or less cornstarch slurry depending on how saucy or thick you like it.
  • Meal Prep Friendly: Chop the peppers and onion ahead of time to save even more time on busy mornings.

How to Serve

  • Classic Style: Over a bed of fluffy white rice.
  • Low-Carb Option: Pair with cauliflower rice or zucchini noodles.
  • Comfort Upgrade: Spoon over buttery mashed potatoes.
  • Noodle Bowl: Toss with lo mein noodles for a takeout-style dinner at home.

Make Ahead and Storage

Storing Leftovers

Keep cooled leftovers in an airtight container in the fridge for up to 4 days.

Freezing

Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm gently on the stovetop or in the microwave until heated through. Add a splash of broth if the sauce has thickened too much.

FAQs

Can I use a different cut of beef?
Yes! Flank steak, skirt steak, or even thinly sliced chuck roast work well in this recipe.

How do I keep the peppers from getting mushy?
Add them halfway through cooking if you prefer a bit more bite and freshness.

Can I make this recipe without oyster sauce?
Definitely. Just add extra soy sauce for the saltiness, though the flavor won’t be quite as deep.

What can I serve with pepper steak besides rice?
Try noodles, mashed potatoes, or even stuffing it into a wrap for a fun twist.

A savory bowl of crockpot pepper steak with tender beef strips, colorful bell peppers, onions, and rich sauce served alongside fluffy white rice.

Crockpot Pepper Steak

A flavorful, hands‑off slow‑cooker dish: tender beef strips, colorful bell peppers, and onions simmer in a savory, cornstarch‑thickened sauce until melt‑in‑your‑mouth delicious.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American, Chinese-inspired
Calories: 231
Ingredients Equipment Method Notes

Ingredients
  

Beef
  • 2 lb beef sirloin strips cut into thin strips, against the grain
Vegetables
  • 3 bell peppers (mixed colors) sliced thick
  • 1 onion sliced
Sauce & Seasonings
  • ½ cup beef broth
  • ¼ cup soy sauce
  • 1½ tbsp cornstarch for thickening
  • 2 tsp brown sugar
  • 1 tsp garlic powder
  • ½ tsp ground ginger
  • ½ tsp black pepper
  • ¼ tsp crushed red pepper flakes optional

Equipment

  • Slow Cooker (Crockpot)

Method
 

  1. Add beef strips to the slow cooker base.
  2. Top with sliced bell peppers and onion.
  3. In a bowl, whisk together beef broth, soy sauce, brown sugar, garlic powder, ground ginger, black pepper, (optional red pepper flakes), and cornstarch until smooth.
  4. Pour sauce over meat and vegetables in the slow cooker.
  5. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours.
  6. Stir well before serving. Serve over rice, noodles, or mashed potatoes.

Notes

Slice beef against the grain for tenderness. Add peppers in the last hour if you prefer them crisper. Leftovers keep well for up to 4 days refrigerated or can be frozen up to 3 months. Reheat gently with a splash of broth to revive the sauce.

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