Description
Succulent crockpot pepper steak brings hearty Chinese-American flavors right to your dinner table. Tender beef strips simmered with bell peppers and rich soy-based sauce promise a comforting meal you’ll savor to the last bite.
Ingredients
Scale
Meat:
- 2 lbs beef strips
- 1 lb sirloin steak
Vegetables:
- 2 large green bell peppers
- 1 large onion
- 3 cloves garlic
Seasonings and Liquids:
- 1/4 cup soy sauce
- 2 tbsp worcestershire sauce
- 1/4 cup beef broth
- 2 tbsp cornstarch
- 1 tsp black pepper
- 1 tsp salt
- 2 tbsp olive oil
- 1 tbsp brown sugar
- 1/2 tsp ground ginger
Instructions
- Trim and slice beef strips and sirloin steak into thin, uniform strips, ensuring even cooking and tenderness.
- Dice green bell peppers and onions into bite-sized pieces, and mince garlic for robust flavor distribution.
- Whisk together soy sauce, worcestershire sauce, beef broth, cornstarch, black pepper, salt, olive oil, brown sugar, and ground ginger to create a rich, glossy marinade.
- Coat meat strips thoroughly in the prepared marinade, allowing flavors to penetrate for enhanced taste complexity.
- Heat olive oil in a skillet and quickly sear meat strips on high heat for 2-3 minutes to lock in juices and develop a caramelized exterior.
- Transfer seared meat to the crockpot, layering with chopped vegetables for optimal flavor melding.
- Pour remaining marinade over the meat and vegetables, ensuring complete coverage.
- Cover and slow cook on low setting for 6-7 hours, or on high setting for 3-4 hours, until meat becomes incredibly tender and vegetables are perfectly softened.
- Occasionally stir during cooking to distribute seasonings and prevent sticking.
- Once cooking is complete, let the dish rest for 10 minutes to allow flavors to settle and sauce to thicken naturally.
- Serve hot over steamed rice or noodles, garnishing with fresh herbs if desired.
Notes
- Always choose a well-marbled cut of beef like sirloin or flank steak for maximum flavor and tenderness in your slow-cooked pepper steak.
- Pat meat strips completely dry before searing to achieve a perfect golden-brown crust that locks in delicious juices and prevents steaming.
- Adjust cornstarch quantity to control sauce thickness – less for a thinner sauce, more for a richer, glossier coating that clings beautifully to meat and vegetables.
- Consider gluten-free alternatives by replacing traditional soy sauce with tamari or coconut aminos, making this recipe friendly for those with wheat sensitivities.
- Prep Time: 20 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 378
- Sugar: 4 g
- Sodium: 836 mg
- Fat: 18 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 100 mg