Crock Pot Pepper Steak

A rich, savory-sweet beef stew with tender slices of steak, colorful bell peppers, and onions simmered in a deeply flavorful sauce—slow-cooked to perfection. This easy one-pot meal brings the taste of classic stir-fry comfort without the high heat or last-minute cooking. Just set it, forget it, and come back to a kitchen full of aroma and dinner ready to serve.

Why You’ll Love This Recipe

This isn’t just weeknight dinner—it’s effortless flavor. With juicy beef, crisp-tender vegetables, and a glossy sauce that balances soy, Worcestershire, and a hint of sweetness, every bite tastes like it was made from scratch. The slow cooker does all the work, breaking down the meat into melt-in-your-mouth tenderness while infusing every layer with umami depth.

Perfect for:

• Busy weeknights
• Meal prep days
• Cold-weather comfort
• Freezer-friendly leftovers

Ingredients

For the Pepper Steak

(Serves 4–6)

• 2 lbs (900g) beef sirloin or flank steak, thinly sliced against the grain
• 3 bell peppers (mix red, yellow, and green), cut into thin strips
• 1 medium onion, sliced
• 1 cup beef broth (low-sodium if preferred)
• ½ cup soy sauce (or tamari for gluten-free)
• ¼ cup Worcestershire sauce
• 2 tbsp brown sugar (or honey/maple syrup for natural option)
• 3 cloves garlic, minced
• 1 tsp ground ginger (or 1 tbsp fresh grated ginger)
• Optional: ½–1 tsp red pepper flakes (for gentle heat)
• Freshly ground black pepper and salt (to season beef)

For Serving

• Cooked rice (white, brown, or jasmine)
• Mashed potatoes
• Crusty bread
• Steamed broccoli or snap peas
• Sesame seeds or sliced green onions (for garnish)

Step-by-Step Instructions

1. Prep the Sauce & Beef

In a bowl:

• Whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, minced garlic, and ginger until sugar dissolves and mixture is smooth.
• Season sliced beef lightly with salt and pepper.

2. Layer in the Slow Cooker

In your crock pot:

• Place sliced beef on the bottom.
• Top with bell peppers and onion.
• Pour sauce mixture evenly over everything.
• Do not stir—this keeps the meat submerged for even cooking.

3. Slow Cook Until Tender

• Cover and cook:
  • LOW for 5–6 hours, or
  • HIGH for 3–4 hours
• Meat is done when fork-tender and peppers are soft but not mushy.

4. Adjust & Serve

• Taste before serving. Adjust seasoning:
  • More soy sauce for saltiness
  • More brown sugar for sweetness
  • A splash of vinegar or lime juice to brighten
• Remove any excess fat from the surface if desired.

Serve hot over:

• Fluffy rice
• Creamy mashed potatoes
• With crusty bread to soak up the rich sauce

Garnish with green onions or sesame seeds for freshness and flair.

You Must Know

• Slice beef thinly and against the grain —this ensures tenderness.
• Don’t overcook on HIGH —flank steak can toughen if cooked too fast. LOW is best.
• Use low-sodium soy sauce —you control the salt better.
• Add veggies later? If you prefer crisper peppers, add them in the last 1–2 hours.
• Let it rest 5 minutes —helps flavors settle.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove or in the microwave. Add a splash of broth if sauce thickens too much.
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Pair with a simple cucumber salad or kimchi.
• Great for lunchboxes (reheat safely).
• Double the batch and freeze half for future comfort.
• Serve family-style in a large bowl with chopsticks and spoons.

Cultural Context

Pepper steak has roots in American-Chinese cuisine—a fusion dish created in U.S. restaurants to appeal to local tastes. While not traditional in China, it combines stir-fry techniques with bold Western seasonings. This slow-cooker version honors that legacy by making it accessible, cozy, and deeply satisfying—without needing a wok.

Pro Tips

• Double the recipe? Yes—perfect for large families or freezing.
• Make ahead: Assemble ingredients the night before. Refrigerate and cook next day.
• Want more veggies? Stir in sliced mushrooms or baby corn in the last hour.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen bell peppers?
A: Not ideal—they release water and become mushy. Fresh works best.

Q: Why did my beef turn out tough?
A: Likely overcooked on HIGH or sliced with the grain. Use LOW setting and slice thinly across the grain.

Q: Is this gluten-free?
A: Only if using GF soy sauce/tamari and verifying Worcestershire label.

Q: Can I add pineapple or carrots?
A: Absolutely! Pineapple adds sweetness; carrots add color and texture.

Q: Can I make it in a Dutch oven?
A: Yes! Sear beef first, then simmer covered at 325°F for 2–3 hours.

Allergy Information

Contains: wheat (in soy sauce), fish (in some Worcestershire sauces).
Gluten-free option: Use certified GF soy sauce and Worcestershire.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on sauces and broths.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (with rice)

• Calories: 380
• Fat: 14g
• Saturated Fat: 5g
• Carbohydrates: 28g
• Fiber: 3g
• Sugar: 10g
• Protein: 36g
• Sodium: 980mg

This dish doesn’t shout. It simmers quietly, filling the house with warmth and promise, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a pot, a plan, and someone who says, “Let’s make it together.”