Ah, Crock Pot Pepper Steak! This is a slow-cooked, tender beef dish with bell peppers, onions, and a savory sauce—perfect for a hands-off dinner. Here’s a clear, foolproof recipe:
Crock Pot Pepper Steak
Servings: 4
Prep Time: 15 min
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Ingredients
- 1.5 lbs beef sirloin or flank steak, thinly sliced against the grain
- 3 bell peppers (red, green, yellow), sliced into strips
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- ¼ cup soy sauce (low-sodium preferred)
- 2 tbsp oyster sauce (optional, adds depth)
- 1 tbsp brown sugar
- 1 tsp ground black pepper (more if you like it spicy)
- 2 tbsp cornstarch + 2 tbsp water (slurry, for thickening)
- 1–2 tbsp vegetable oil (for browning, optional)
Instructions
- Optional: Brown the beef
- Heat oil in a skillet over medium-high heat.
- Quickly sear steak slices 1–2 minutes per side. This adds flavor but isn’t required.
- Combine in Crock Pot
- Add beef, bell peppers, onion, and garlic to the crock pot.
- Mix beef broth, soy sauce, oyster sauce, brown sugar, and black pepper in a small bowl. Pour over the beef and veggies.
- Cook
- Low setting: 6–8 hours
- High setting: 3–4 hours
(Cook until beef is tender and peppers are softened but not mushy.)
- Thicken Sauce
- About 30 minutes before serving, mix cornstarch and water to make a slurry.
- Stir into the crock pot and cook until sauce thickens.
- Serve
- Serve over steamed rice, noodles, or cauliflower rice.
- Optional garnish: sliced green onions or sesame seeds.
Tips & Variations
- Veggie variations: Add mushrooms, snap peas, or broccoli for more texture.
- Spicy kick: Add ½ tsp crushed red pepper or sriracha to the sauce.
- Meal prep: Keeps well in the fridge for 3–4 days; flavors deepen over time.
If you want, I can also make a “quick version” of Crock Pot Pepper Steak that uses only 15 minutes prep and comes out almost restaurant-quality. It’s surprisingly fast!
Do you want me to do that?
