The Ultimate Pepper Steak In A Crock Pot Recipe That Melts Hearts

My mom’s classic pepper steak recipe brings comfort and zest to weeknight dinners with minimal kitchen effort.

Slow cookers work magic on tough beef cuts, tenderizing meat while infusing deep, rich flavors.

Tender strips of beef simmered in a savory sauce create a meal that feels like a warm embrace.

Weeknight cooking becomes effortless when you let the crock pot do the heavy lifting.

Aromatic peppers and onions mingle with succulent meat, developing complex layers of taste throughout the cooking process.

Lean beef becomes incredibly soft and juicy when braised with simple ingredients.

This recipe guarantees a satisfying meal that will have everyone asking for seconds.

Why Pepper Steak in a Crock Pot Is So Convenient

• Unlock Tender Perfection: Slow cooking transforms tough beef sirloin into melt-in-your-mouth meat that's incredibly soft and packed with rich flavor.
• Minimal Prep, Maximum Taste: Sear the beef, toss ingredients into the crock pot, and let the appliance do the hard work while you enjoy your day without constant kitchen monitoring.
• Crowd-Pleasing Comfort: This hearty dish delivers a restaurant-quality meal that appeals to all ages, making it perfect for family dinners or casual gatherings with friends.
• Nutritious One-Pot Wonder: Protein-rich beef combined with colorful bell peppers creates a balanced meal that's both satisfying and loaded with essential nutrients.

Ingredients for Pepper Steak in a Crock Pot

• Beef Sirloin Strips: A tender and flavorful cut of beef that becomes incredibly soft when slow-cooked.

• Garlic Powder, Salt, Sugar: These seasonings enhance the overall flavor profile of the pepper steak and help balance the savory and sweet notes.
• Soy Sauce: Adds a rich, umami depth to the dish with its salty and complex flavor.
• Beef Bouillon Cube: Provides an intense meaty flavor base for the sauce.

• Cornstarch: Helps thicken the sauce and creates a smooth, glossy texture.
• Hot Water: Used to dissolve the bouillon cube and create the base of the sauce.

• Green Bell Peppers: Add a fresh, slightly sweet crunch and vibrant color to the dish.
• Onion: Provides a sweet and aromatic base that complements the beef.
• Stewed Tomatoes: Contribute a tangy and slightly acidic element to balance the rich meat.

• Vegetable Oil: Used for searing the beef to develop a rich, caramelized exterior.

How to Make Pepper Steak in a Crock Pot

Step 1: Sizzle and Season the Beef

Generously coat beef sirloin strips with garlic powder. In a sizzling skillet with vegetable oil, create a golden-brown crust on each side of the beef strips. Carefully transfer the beautifully seared meat to your trusty slow cooker.

Step 2: Craft the Magical Sauce

Dissolve beef bouillon cube in steaming hot water. Whisk in cornstarch until smooth and silky. Pour this flavor-packed liquid over the waiting beef in the slow cooker.

Step 3: Layer in Colorful Vegetables and Flavor Boosters

• Chopped onions
• Green bell peppers
• Stewed tomatoes (with their juicy liquid)
• Soy sauce
• Sugar
• Salt

Gently stir everything together, creating a symphony of colors and aromas.

Step 4: Slow Cook to Perfection

• Low and slow: 6-8 hours
• Quick and hot: 3-4 hours

Wait until the beef becomes melt-in-your-mouth tender and flavors dance together.

Step 5: Serve and Enjoy

Spread a bed of fluffy rice or twirly noodles on plates. Lovingly ladle the pepper steak over the base. Watch as your family’s eyes light up with anticipation of this delicious meal.

Pro Tips for Pepper Steak in a Crock Pot

• Sear for Maximum Flavor: Always sear beef strips before slow cooking to lock in rich, deep flavors and create a delicious caramelized exterior.
• Choose the Right Cut: Select sirloin or flank steak for tender, melt-in-your-mouth results that won't become tough during long cooking times.
• Prevent Mushy Vegetables: Add bell peppers during the last hour of cooking to maintain their crisp texture and vibrant color.
• Control Sauce Thickness: Adjust cornstarch amount to achieve your desired sauce consistency – less for a thinner sauce, more for a thicker gravy.
• Make It Gluten-Free: Swap regular soy sauce for tamari or gluten-free soy sauce to accommodate dietary restrictions without losing flavor.

Variation Ideas for Pepper Steak in a Crock Pot

• Spicy Asian Pepper Steak: Replace beef sirloin with flank steak and add sriracha sauce for extra heat. Use rice vinegar instead of soy sauce for a tangy flavor profile.
• Lean Protein Variation: Swap beef with chicken breast or turkey strips for a lower-fat option. Maintain the same cooking method and seasoning levels.
• Substitute beef with firm tofu or seitan strips. Use vegetable broth instead of beef bouillon and add mushrooms for umami depth.
• Gluten-Free Friendly: Use tamari sauce instead of traditional soy sauce. Replace cornstarch with arrowroot powder for thickening. Choose gluten-free beef and ensure all ingredients are certified gluten-free.

Pairing Suggestions for Pepper Steak in a Crock Pot

• Pair with Robust Red Wine: Select a full-bodied Cabernet Sauvignon or Malbec to complement the rich, savory beef flavors and cut through the dish's hearty texture.
• Create Asian-Inspired Side Dish: Prepare sesame bok choy or cucumber salad with rice vinegar dressing to balance the pepper steak's warmth and add refreshing contrast.
• Enhance with Crisp Beverage Companion: Choose a cold Asian beer like Sapporo or Tsingtao to cleanse the palate and match the dish's umami soy sauce profile.
• Elevate with Starch Accompaniment: Serve fragrant jasmine rice or wide egg noodles to soak up the delicious sauce and provide a perfect textural base for the tender beef.

Storage Tips for Pepper Steak in a Crock Pot

• Store leftovers in an airtight container within 2 hours of cooking. Keep refrigerated for 3-4 days, ensuring the seal is tight to maintain freshness and prevent contamination.
• Transfer pepper steak to freezer-safe containers or heavy-duty freezer bags. Remove excess air, seal completely, and freeze for up to 3 months. Label with the date for easy tracking.
• Place portions in a microwave-safe dish, cover with a damp paper towel to prevent drying. Heat on medium power in 30-second intervals, stirring between each interval until thoroughly warmed.
• Pour pepper steak into a skillet, add a splash of water or broth to prevent sticking.

FAQs for Pepper Steak in a Crock Pot

• Why sear the beef before slow cooking?

Searing locks in the beef’s natural juices and creates a rich, caramelized exterior that adds depth of flavor to the final dish, preventing the meat from tasting bland or watery.

• Can I use a different cut of beef?

Yes, you can substitute sirloin with other tender cuts like flank steak or chuck roast, but avoid very lean cuts that might dry out during long cooking times.

• Is this recipe gluten-free?

No, the recipe contains soy sauce which typically has gluten. To make it gluten-free, use tamari or a certified gluten-free soy sauce alternative.

• How do I prevent the vegetables from becoming mushy?

Add bell peppers during the last hour of cooking to maintain their texture and prevent them from breaking down completely during the extended slow cooking process.

Pepper Steak In A Crock Pot Recipe

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4.7 from 16 reviews

• Total Time: 3 hours 15 minutes to 8 hours 15 minutes
• Yield: 4 1x

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Description

Comfort meets convenience in this soul-warming Pepper Steak slow-cooker classic, where tender beef strips dance with sweet bell peppers and rich, savory sauce. Hearty home cooking delivers a robust meal you can easily prepare with minimal effort, making weeknight dinners deliciously stress-free.

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Ingredients

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Meat:

• 2 pounds (907 grams) beef sirloin, cut into 2-inch strips

Vegetables:

• 1 cup (150 grams) chopped onion
• 2 large green bell peppers, roughly chopped

Seasonings and Liquids:

• 3 tablespoons (45 milliliters) vegetable oil
• 3 tablespoons (45 milliliters) soy sauce
• 1 teaspoon (5 grams) garlic powder
• 1 teaspoon (5 grams) white sugar
• 1 teaspoon (6 grams) salt
• 1 cube beef bouillon
• 1 cup (240 milliliters) hot water
• 1 tablespoon (15 grams) cornstarch
• 1 (14.5-ounce) (411 grams) can stewed tomatoes (with liquid)

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Instructions

1. Prepare the beef sirloin by generously coating with garlic powder. In a skillet heated to medium, sear the meat strips for approximately 5 minutes on each side until golden brown and slightly crisp.
2. Create the sauce base by dissolving beef bouillon in hot water, then thoroughly blend in cornstarch until completely smooth and lump-free.
3. Transfer seared beef to the slow cooker and pour the prepared sauce mixture over the meat, ensuring even coverage.
4. Add chopped onions, sliced green bell peppers, stewed tomatoes with their natural juices, soy sauce, sugar, and a pinch of salt into the slow cooker. Gently stir to distribute ingredients evenly.
5. Cover the slow cooker and set to low temperature for 6-8 hours, or high temperature for 3-4 hours. The dish is ready when beef becomes exceptionally tender and the vegetables are soft but retain slight texture.
6. Once cooking is complete, allow the pepper steak to rest for 5-10 minutes to let flavors fully integrate.
7. Serve the rich, savory pepper steak over steamed white rice or egg noodles, garnishing with fresh chopped parsley if desired.

Notes

• Boost meat tenderness by using a meat tenderizer or choosing cuts with more marbling like chuck roast for extra succulence.
• Elevate flavor depth by deglazing the searing pan with a splash of red wine or beef broth, capturing those delicious caramelized bits.
• Prevent mushy vegetables by adding bell peppers during the last hour of cooking to maintain their crisp texture and vibrant color.
• Accommodate gluten-free diets by substituting regular soy sauce with tamari and ensuring cornstarch is certified gluten-free.

• Prep Time: 15 minutes
• Cook Time: 3-8 hours
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 325 kcal
• Sugar: 4 g
• Sodium: 920 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.5 g
• Carbohydrates: 11 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 80 mg