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Pepper Steak in a Crock Pot

Pepper Steak in a Crock Pot
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This easy Pepper Steak in a Crock Pot recipe is a comforting, hearty slow-cooked dish featuring tender strips of lean beef sirloin or flank steak combined with colorful bell peppers and onions. Infused with a rich, savory sauce made from beef broth, soy sauce, and Worcestershire sauce, it delivers vibrant pepper flavor with minimal effort—perfect for busy weeknights or meal prepping.

Ingredients

Scale

Meat

  • 1.5 pounds beef sirloin or flank steak, sliced thinly against the grain

Vegetables

  • 1 red bell pepper, sliced into bite-sized pieces
  • 1 green bell pepper, sliced into bite-sized pieces
  • 1 yellow bell pepper, sliced into bite-sized pieces
  • 1 medium onion, chopped into bite-sized pieces
  • 3 garlic cloves, minced

Liquids and Sauces

  • 1 cup beef broth
  • 3 tablespoons soy sauce (use tamari for gluten-free option)
  • 1 tablespoon Worcestershire sauce (or substitute with balsamic vinegar or extra soy sauce)

Seasonings

  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (adjust to taste)

Thickener

  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)

Optional

  • Oil for searing beef (1-2 tablespoons)
  • Additional crushed red pepper or hot sauce for spicy twist

Instructions

  1. Prepare the Ingredients: Slice the beef into thin strips against the grain for tenderness. Chop the bell peppers and onion into bite-sized pieces. Mince the garlic cloves for aromatic flavor.
  2. Sear the Beef (Optional but Recommended): Heat a skillet over high heat with a splash of oil. Quickly brown the steak strips to lock in flavor and create a caramelized crust, about 2-3 minutes per side. This step enhances depth but can be skipped for convenience.
  3. Combine Everything in the Crock Pot: Place the seared beef, sliced peppers, chopped onion, and minced garlic into the Crock Pot. Pour in beef broth, soy sauce, Worcestershire sauce, and season with black pepper and crushed red pepper flakes. Stir gently to combine.
  4. Set and Slow Cook: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. This allows the meat to become tender and flavors to meld beautifully throughout the dish.
  5. Thicken the Sauce: About 15 minutes before serving, mix cornstarch with cold water to create a slurry. Stir the slurry into the Crock Pot to thicken the sauce into a glossy, luscious gravy. Cook uncovered for the remaining time.

Notes

  • Use lean beef cuts like sirloin or flank steak for tender, non-greasy results.
  • Searing the beef before slow cooking significantly enhances flavor and texture.
  • Do not overcook to prevent meat from becoming dry or mushy.
  • Add cornstarch slurry just before serving to avoid an overly thick sauce during long cooking.
  • Use fresh bell peppers to brighten texture and color.
  • For gluten-free, substitute soy sauce with tamari.
  • Vegetarian option: substitute beef with firm tofu or mushrooms.
  • Extra veggies like snap peas, zucchini, or carrots can be added for more variety.
  • Reheat gently to maintain meat tenderness and prevent sauce breakdown.

Nutrition

Keywords: pepper steak, crock pot, slow cooker, beef recipe, easy dinner, meal prep, healthy, gluten-free, comfort food

Find it online: https://emillycooks.com/pepper-steak-in-a-crock-pot/