Crockpot Pepper Steak
A simple, savory dish with tender beef, sweet bell peppers, and a glossy sauce, perfect for busy weeknight dinners or relaxed weekend meals.
Ingredients
For the Base
- 2 lbs beef sirloin, sliced Sirloin is recommended for flavor and texture. Flank or skirt steak can be used as well.
- 3 large bell peppers, sliced Any color works; use a mix for visual contrast.
- 1 large onion, sliced
- 3 cloves garlic, minced
For the Sauce
- ¾ cup beef broth Use low-sodium for a healthier option.
- 3 cubes beef bouillon, crushed Add salt and beef flavor; can be omitted for lower sodium.
- ¼ cup soy sauce Use reduced-sodium soy sauce if desired.
- 2 teaspoons Worcestershire sauce
- 2 tablespoons honey Can substitute with maple syrup or brown sugar.
- 1 teaspoon ground ginger
- ½ teaspoon black pepper
- ½ teaspoon salt
- 2 tablespoons cornstarch or flour Cornstarch gives a glossy finish.
To Serve
- Rice, noodles, or baked potatoes For serving.
Instructions
Preparation
- In a bowl, whisk together the beef broth, crushed beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, and salt. Add the cornstarch (or flour) and mix until smooth and no lumps remain.
- Lay the sliced beef strips at the bottom of the slow cooker in a single even layer.
- Pour the prepared sauce evenly over the beef.
- Layer the sliced bell peppers, sliced onion, and minced garlic on top of the beef and sauce. Do not stir yet.
Cooking
- Cover and cook on LOW for 6 hours or HIGH for 3 hours, stirring once halfway through if possible.
- Once cooked, stir everything well and taste. If the sauce needs more thickness, mix a small extra amount of cornstarch or flour with cold water and stir it into the crockpot, then cook on HIGH for 10–15 minutes to thicken.
Serving
- Serve the pepper steak over rice, noodles, or baked potatoes.
Notes
Let the pepper steak rest for 5–10 minutes before serving for the best flavor. Tweak the sauce thickness by cooking on HIGH for a while with the lid off if needed.