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Tender strips of beef slow-cooked with sweet bell peppers and onions in a rich, savory sauce this Crockpot Pepper Steak is the kind of hearty, satisfying dinner that brings everyone to the table without any fuss. Inspired by classic Chinese pepper steak, this easy slow cooker recipe delivers deep, bold flavor with a sauce that is perfect over steamed white rice.
This easy pepper steak crockpot recipe is a budget-friendly, family-approved dinner that belongs in your regular weekly rotation.
Why You Will Love This Recipe
- Tender, fall-apart beef in a rich savory sauce
- Classic Chinese pepper steak flavor made completely at home
- Budget-friendly using affordable cuts of beef
- Family-friendly and endlessly satisfying over rice
- Great for meal prep with even better leftovers
Ingredients
| Ingredient | Quantity |
|---|---|
| Flank steak or round steak, sliced thin | 2 lbs |
| Green bell peppers, sliced | 2 medium |
| Red bell pepper, sliced | 1 medium |
| Yellow onion, sliced | 1 large |
| Low-sodium soy sauce | 1/3 cup |
| Beef broth | 1/2 cup |
| Tomato paste | 2 tbsp |
| Garlic cloves, minced | 4 cloves |
| Fresh ginger, grated | 1 tsp |
| Brown sugar | 1 tbsp |
| Worcestershire sauce | 1 tbsp |
| Cornstarch | 2 tbsp |
| Water | 2 tbsp |
| Black pepper | 1 tsp |
Substitutions:
- Sirloin or chuck steak can be used in place of flank steak
- Tamari replaces soy sauce for a gluten-free version
- Add oyster sauce for additional depth of flavor
Step by Step Instructions
Step 1: Slice the beef
Slice the steak into thin strips against the grain for maximum tenderness. Season with black pepper.
Step 2: Make the sauce
In a bowl, whisk together soy sauce, beef broth, tomato paste, garlic, ginger, brown sugar, and Worcestershire sauce.
Step 3: Add to the crockpot
Place the sliced beef in the slow cooker and pour the sauce over it. Stir to coat all the pieces.
Step 4: Cook
Cover and cook on LOW for 5 to 6 hours or on HIGH for 3 hours.
Step 5: Add peppers and onions
In the last 1 hour of cooking, add the sliced bell peppers and onions. Replace the lid and continue cooking.
Step 6: Thicken the sauce
Mix cornstarch and water in a small bowl. Stir the slurry into the crockpot and cook on HIGH uncovered for 15 to 20 minutes until the sauce thickens.
Step 7: Serve
Serve immediately over steamed white rice.
Tips and Tricks
- Slicing the steak thinly against the grain is the single most important step for tender, not chewy, pepper steak
- Add the bell peppers only in the last hour to maintain their color and a slight bite of texture
- Partially freezing the steak for 20 minutes before slicing makes thin cuts much easier
- A tablespoon of oyster sauce added to the sauce base adds authentic Chinese restaurant depth
- For a spicier version, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes
Serving Suggestions
- Over steamed white or brown rice the classic pairing
- Over fried rice for a complete takeout-inspired meal at home
- Over lo mein noodles for a noodle bowl variation
- With steamed broccoli or snap peas on the side
- Over cauliflower rice for a lower-carb option
Mistakes to Avoid
- Cutting the beef with the grain : this leaves the steak chewy and tough. Always cut against the grain into thin strips.
- Adding peppers at the beginning : 6 hours in the crockpot will turn bell peppers into mush. Add them only in the last hour to maintain texture and color.
- Skipping the cornstarch slurry : the sauce will be thin and watery without it. The slurry is essential for that glossy, restaurant-style sauce.
- Using too high a sodium soy sauce : always opt for low-sodium soy sauce. Regular soy sauce combined with the Worcestershire can make the dish overwhelmingly salty.
- Rushing the cook time : LOW and slow for 5 to 6 hours is what transforms cheaper cuts of beef into fork-tender strips.
Nutrition
| Nutrient | Per Serving (approx.) |
|---|---|
| Calories | 355 kcal |
| Protein | 42 g |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 18 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 640 mg |
Based on 5 servings, not including rice. Values are estimates.
FAQ
What cut of beef is best for pepper steak?
Flank steak is the traditional choice and produces the best results when sliced thin against the grain. Round steak, sirloin, or chuck steak also work well in the slow cooker.
Can I make this recipe gluten-free?
Yes. Substitute soy sauce with tamari or coconut aminos and use gluten-free Worcestershire sauce.
How do I prevent the beef from drying out?
Slicing it thin and cooking on LOW rather than HIGH keeps the beef tender. Avoid going past the 6-hour mark on LOW.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of beef broth.
Can I freeze crockpot pepper steak?
Yes. Freeze without the rice for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop, adding a splash of broth if the sauce needs loosening.
Recipe Card
| Prep Time | 15 minutes |
| Cook Time | 5 to 6 hours on LOW |
| Total Time | Approximately 5 hours 15 minutes |
| Servings | 4 to 5 |
| Calories | 355 kcal per serving |
| Course | Dinner |
| Cuisine | Chinese-American |
| Focus Keyword | crockpot pepper steak |
| Related Keywords | slow cooker pepper steak, chinese pepper steak crockpot, easy pepper steak recipe |
Make This Tonight
This Crockpot Pepper Steak delivers bold, saucy, Chinese-inspired flavor at a fraction of the cost of takeout, with almost no effort involved. Set it in the morning and come home to tender beef, colorful peppers, and a sauce that makes every grain of rice worth eating.
Tried this recipe? Leave your rating below and let me know how yours turned out in the comments. Save this to your Pinterest board and subscribe for more easy slow cooker beef recipes every week.
