Yield: 4 servings
Crockpot Pepper Steak
Crockpot pepper steak is a classic dish that never goes out of style. Better than takeout, this recipe features tender bites of beef, onions, and sweet bell peppers, slow cooked till tender in a savory sauce.
Ingredients
- 1 ½ - 2 lbs sirloin, sliced into strips
- 1 medium yellow onion, sliced into large strips
- 3 bell peppers, seeded and sliced into large strips
- 1 cup beef broth
- 1 tablespoon freshly minced garlic, or 1 teaspoon garlic powder
- 4 tablespoons soy sauce
- 2 tablespoons cornstarch
- 1 teaspoon freshly ground black pepper
- ½ teaspoon ground ginger, or 1 tablespoon fresh minced ginger
Optional for Serving:
- Sliced green onions
- Sesame seeds
- Rice
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Instructions
- Add the sliced beef, onion, and bell peppers to a 6 or 7 qt crockpot. Use crockpot liners for even easier cleanup.
- Using a small bowl, whisk to combine the beef broth, garlic, soy sauce, cornstarch, black pepper and ginger. Pour the sauce over the meat in the crockpot and stir to combine.
- Cover with lid and cook on low for 6 to 8 hours, or high 3 to 4 hours, until meat is cooked through and tender.
- Serve hot over rice with chopped green onions and sesame seeds.
Notes
Storage: Store leftover pepper steak in an airtight container in the fridge for up to 4 days.
Reheat: Pepper steak reheats well in the microwave in 30 second bursts, stirring often, until heated through.
Freezer: Place cooled leftovers in an airtight container and freeze for up to 3 months. For best results, thaw overnight in the fridge before reheating.
Beef Strips: We love how sliced sirloin cooks in the slow cooker, but you can also use another cut of beef like flank steak or chuck roast.
Should I Sear The Meat? You definitely can, but it’s an unnecessary step. If you have the time and want to give it a try, a quick sear in a hot skillet will slightly deepen the beef flavor.
Cut into Strips: This is one of those recipes where you want bigger, chunky veggies. If you cut peppers too thin, they’ll cook down in the slow cooker and virtually disappear. Instead, cut the bell peppers and onions into nice thick strips for maximum texture and flavor.
Sauce Not Thick: If your sauce looks a little thin at the end, you can thicken it up easily with more cornstarch. Whisk to combine a tablespoon of cornstarch with a tablespoon of water. Add it to the crockpot and give everything a good stir. Let cook 5 to 10 minutes, until thickened.
Time Saver: To help speed up our prep time, we bought already sliced sirloin for stir fry. It didn’t cost any extra and saved time with both prep and clean up!
Nutrition
Serving: 1serving, Calories: 299kcal, Carbohydrates: 14g, Protein: 41g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 104mg, Sodium: 1331mg, Potassium: 899mg, Fiber: 3g, Sugar: 5g, Vitamin A: 2798IU, Vitamin C: 117mg, Calcium: 74mg, Iron: 4mg