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:
Effortless cooking: Just sear, set, and forget in your slow cooker.
Family-friendly: A flavorful, balanced dish everyone will enjoy.
Budget-conscious: Uses affordable ingredients with big payoff.
Tender results: Slow cooking ensures fall-apart beef.
Perfect for meal prep: Make ahead and enjoy all week.
Ingredients Breakdown
For the Pepper Steak:
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:
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:
For richer flavor: Add a splash of Worcestershire sauce or a few drops of sesame oil.
Veggie variation: Add mushrooms or red bell peppers for a more colorful dish.
Thicker sauce: Remove the lid in the last 30 minutes of cooking to reduce excess liquid.
Make it spicy: Stir in red pepper flakes or a touch of chili garlic sauce.
Variations and Customizations:
Low-carb version: Serve over cauliflower rice or sautéed greens.
Gluten-free: Use tamari instead of soy sauce.
Asian-style twist: Add a teaspoon of grated ginger or hoisin sauce.
Stir-fry shortcut: Skip the slow cooker and make this in a wok or skillet in under 30 minutes.
Pairing Suggestions:
Starches:
Jasmine rice
Mashed potatoes
Egg noodles
Quinoa
Side Dishes:
Stir-fried vegetables
Garlic green beans
Cucumber salad
Spring rolls
Beverages:
Iced green tea
Ginger ale
Storage Instructions:
Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Freeze in a freezer-safe container for up to 3 months.
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.
