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Crock Pot Pepper Steak

Crock Pot pepper steak with tender beef strips and colorful bell peppers simmered low-and-slow in a savory soy-brown sugar sauce. Thickened at the end with a cornstarch slurry for a glossy, spoonable finish served over fluffy rice.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 2 lb beef sirloin or stew meat Slice into thin strips.
  • 2 green bell peppers Slice.
  • 1 red bell peppers Slice.
  • 1 onion Slice.
  • 3 garlic Minced.
Pepper steak sauce
  • 1.5 cup low-sodium beef broth
  • 0.25 cup low-sodium soy sauce
  • 2 tbsp Worcestershire sauce
  • 2 tbsp brown sugar
  • 1 tbsp tomato paste
  • 1 tsp ground ginger
  • 1 tsp black pepper
Thickener and serving
  • 2 tbsp cornstarch
  • 2 tbsp water Use for slurry.
  • 1 cooked white rice For serving.
  • 1 sliced green onions Optional garnish.
  • 1 sesame seeds Optional garnish.

Equipment

  • 1 Dutch oven

Method
 

Build the crock pot
  1. Place the beef strips into the crock pot in an even layer.
  2. Add the sliced green bell peppers, red bell pepper, onion, and garlic to the crock pot.
Make and pour the sauce
  1. In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, ground ginger, and black pepper until smooth.
  2. Pour the sauce over the beef and vegetables so everything is coated.
Slow-cook
  1. Cover and cook on LOW for 6–8 hours, or on HIGH for 3–4 hours, until the beef is tender and the vegetables are softened.
Thicken and finish
  1. Mix the cornstarch with the water to form a slurry.
  2. Stir the slurry into the crock pot during the last 30 minutes of cooking so the sauce thickens.
Serve
  1. Serve the pepper steak over steamed cooked white rice.
  2. Garnish with sliced green onions and sesame seeds if desired.

Notes

For best texture, slice the beef thin so it stays tender after hours on LOW. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until steaming. Freeze in portioned containers for up to 3 months, then thaw overnight in the fridge and reheat. For a gluten-free option, use a gluten-free Worcestershire sauce and gluten-free soy sauce (check labels) without changing the cooking method.