Go Back
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.
Print Recipe Pin Recipe
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.