This Pepper Steak in a Crock Pot is a comforting, slow-cooked dish loaded with tender strips of beef, vibrant bell peppers, and a savory tomato-soy sauce blend. It’s easy to prepare, perfect for busy weeknights, and delivers rich, hearty flavor with every bite. Just set it, forget it, and come back to a mouthwatering meal ready to be served over rice or mashed potatoes.
Why You’ll Love This Recipe:
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Effortless cooking: Just sear, set, and forget in your slow cooker.
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Family-friendly: A flavorful, balanced dish everyone will enjoy.
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Budget-conscious: Uses affordable ingredients with big payoff.
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Tender results: Slow cooking ensures fall-apart beef.
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Perfect for meal prep: Make ahead and enjoy all week.
Ingredients Breakdown
For the Pepper Steak:
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Beef Sirloin (2 lbs, cut into strips):
A lean, flavorful cut that becomes melt-in-your-mouth tender when slow-cooked. -
Garlic Powder (¾ tsp):
Adds aromatic, savory depth to the beef. -
Salt (to taste):
Enhances the overall flavor of the meat and sauce. -
Vegetable Oil (3 tbsp):
Used to sear the beef, locking in flavor and creating a rich base for the dish.
For the Sauce & Veggies:
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Beef Bouillon Cube (1):
Adds a concentrated beefy richness to the sauce. -
Hot Water (¼ cup):
Dissolves the bouillon cube and forms the base of the sauce. -
Cornstarch (1 tbsp):
Thickens the sauce to the perfect consistency. -
Chopped Onion (½ cup):
Brings a sweet and savory flavor as it softens during cooking. -
Green Bell Peppers (2 large, chopped):
Add color, crunch, and a mild sweetness that pairs beautifully with the beef. -
Stewed Tomatoes (1 can, 14.5 oz, with liquid):
Provide a tangy, rich base and help tenderize the beef as it cooks. -
Soy Sauce (3 tbsp):
Introduces umami and saltiness to round out the sauce. -
White Sugar (1 tsp):
Balances the acidity of the tomatoes and enhances the overall flavor.
Tips and Tricks:
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For richer flavor: Add a splash of Worcestershire sauce or a few drops of sesame oil.
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Veggie variation: Add mushrooms or red bell peppers for a more colorful dish.
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Thicker sauce: Remove the lid in the last 30 minutes of cooking to reduce excess liquid.
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Make it spicy: Stir in red pepper flakes or a touch of chili garlic sauce.
Variations and Customizations:
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Low-carb version: Serve over cauliflower rice or sautéed greens.
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Gluten-free: Use tamari instead of soy sauce.
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Asian-style twist: Add a teaspoon of grated ginger or hoisin sauce.
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Stir-fry shortcut: Skip the slow cooker and make this in a wok or skillet in under 30 minutes.
Pairing Suggestions:
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Starches:
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Jasmine rice
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Mashed potatoes
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Egg noodles
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Quinoa
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Side Dishes:
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Stir-fried vegetables
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Garlic green beans
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Cucumber salad
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Spring rolls
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Beverages:
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Iced green tea
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Ginger ale
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Storage Instructions:
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Freeze in a freezer-safe container for up to 3 months.
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Reheat: Warm gently in a saucepan over low heat or microwave in 1-minute intervals, stirring occasionally.
Popular Questions:
Can I use another cut of beef?
Yes, flank steak, round steak, or chuck steak also work well in this recipe.
Do I need to sear the beef first?
Searing is optional but recommended. It adds a deeper flavor and helps lock in juices.
Can I prep this the night before?
Absolutely! You can prep everything and refrigerate it in the slow cooker insert overnight. Just place it in the cooker in the morning.
