Slow Cooker Pepper Steak
This slow cooker pepper steak is an easy, flavorful crockpot dinner made with tender beef, bell peppers, and a rich savory sauce that slowly simmers to perfection. It’s the perfect set-it-and-forget-it recipe for busy weeknights, meal prep, and cozy family dinners.
Servings: 8
Calories: 223kcal
Equipment
- Crockpot This is my all-in-one Instapot + Slow Cooker + Pressure Cooker
Ingredients
- 2 lbs Sirloin Steak cut into strips
- 1 tsp Garlic Powder
- 1 tsp Ground Ginger
- 1½ tsp Salt
- 2 tbsp Minced Garlic
- 3 tbsp Soy Sauce
- ½ tsp Worcestershire Sauce
- 1 tbsp Brown Sugar
- 3 tbsp Cornstarch
- ½ cup Chicken Broth you can also use beef broth
- 2 tbsp Light Olive Oil
- 1 14.5 oz Fire-Roasted Tomatoes
- 1 Medium Onion sliced
- 2 Bell Peppers
Instructions
- Brown the Steak - Heat a large skillet over medium heat. Add olive oil, then add the beef strips. Season beef with garlic powder, ground ginger, and salt. Sauté until the steak is browned on all sides. Transfer the beef to the slow cooker. This only takes like 5 minutes
- Make the Savory Sauce - Using the same skillet, reduce to medium-low heat. Add minced garlic and sauté until fragrant, about 30 seconds. Stir in soy sauce, sesame oil, Worcestershire sauce, brown sugar, cornstarch, and chicken broth. Whisk until smooth and slightly thickened.
- Slow Cook - Pour the sauce over the beef in the crockpot. Add the fire-roasted tomatoes and stir. Cover and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.
- Add Vegetables - In the last 1.5 hours of cooking, add sliced onions and green bell peppers. Stir gently, cover, and continue cooking on LOW for 1 additional hour, until the beef is tender and the vegetables are softened. You don't want to cook the veggies for the entire duration. If you do, they will end up mushy.
Notes
- Browning the steak before adding it to the slow cooker adds deeper flavor and helps create more tender, flavorful beef. Do not skip this step if possible.
- Add the onions and green bell peppers during the last hour of cooking so they stay tender and vibrant instead of becoming overly soft.
- For even more flavor, marinate the steak overnight with garlic powder, ginger, salt, and Worcestershire sauce before cooking.
- This recipe works well with different cuts of beef including sirloin steak, flank steak, round steak, skirt steak, chuck roast, or beef stew meat.
- Serve this slow cooker pepper steak over white rice, brown rice, egg noodles, or cauliflower rice for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze leftovers in a freezer-safe airtight container or freezer bag for up to 3 months.
- To make this recipe gluten-free, use gluten-free soy sauce or tamari.
Nutrition
Calories: 223kcal | Carbohydrates: 9g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 69mg | Sodium: 564mg | Potassium: 501mg | Fiber: 1g | Sugar: 3g | Vitamin A: 933IU | Vitamin C: 40mg | Calcium: 47mg | Iron: 2mg