Pepper Steak in a Crockpot: A Tender, Flavorful Meal with Minimal Effort

If you’re looking for an easy, one-pot meal that’s both hearty and flavorful, Pepper Steak in a Crockpot is the perfect dish. With tender strips of beef, bell peppers, and onions simmered in a savory sauce, this dish is a comforting meal that practically cooks itself. Whether you’re looking to feed your family on a busy weeknight or preparing a delicious dinner for guests, this crockpot recipe is both easy and satisfying.

The best part? It requires minimal preparation. Just toss the ingredients into the crockpot, set it, and let the slow cooker work its magic, infusing the meat with delicious flavor while you go about your day.

Why Pepper Steak in a Crockpot is Perfect for Any Occasion

There are several reasons why Pepper Steak in a Crockpot is a go-to recipe:

Effortless Cooking

With the crockpot, you can set it and forget it. There’s no need to stand over the stove, making it an ideal recipe for busy days.

Tender, Flavorful Meat

Slow cooking the beef makes it incredibly tender, allowing the flavors to infuse deeply into the meat and vegetables. It’s a melt-in-your-mouth experience.

Customizable

You can easily adjust the ingredients to fit your taste. Add more veggies like mushrooms or zucchini, or switch up the seasoning for a different flavor profile. The recipe is highly flexible!

Great for Meal Prep

Pepper steak makes for great leftovers! It stores well in the fridge and can be reheated for a quick meal the next day, making it a perfect option for meal prep.

Ingredients for Pepper Steak in a Crockpot

Here’s what you’ll need to make Pepper Steak in a Crockpot. This recipe serves 4-6 people.

For the Pepper Steak:

• 1 1/2 lbs flank steak or sirloin, thinly sliced into strips
• 1 medium onion, thinly sliced
• 2 bell peppers (red and green), sliced into strips
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1/2 cup beef broth
• 1/4 cup oyster sauce (optional, for extra flavor)
• 1 tablespoon brown sugar
• 1/4 teaspoon ground black pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening sauce)

For Garnish (Optional):

• Cooked rice or noodles (for serving)
• Fresh parsley or green onions, chopped (for garnish)

Instructions: How to Make Pepper Steak in a Crockpot

Making Pepper Steak in a Crockpot is super simple. Just follow these easy steps:

1. Prepare the Ingredients

• Thinly slice the flank steak or sirloin against the grain into strips. This will help the meat become tender as it cooks.
• Slice the onion and bell peppers into strips, and mince the garlic.

2. Add Ingredients to the Crockpot

• Place the sliced beef, onion, bell peppers, and garlic into the crockpot. Add the soy sauce, Worcestershire sauce, beef broth, oyster sauce (if using), brown sugar, and ground black pepper. Stir everything together to coat the beef and veggies with the sauce.

3. Cook the Pepper Steak

• Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and fully cooked.

4. Thicken the Sauce

• Once the beef is cooked, mix the cornstarch and water in a small bowl until smooth. Stir this cornstarch mixture into the crockpot to thicken the sauce. Let it cook on high for an additional 10-15 minutes until the sauce has thickened to your liking.

5. Serve

• Serve the pepper steak over cooked rice or noodles for a complete meal. Garnish with fresh parsley or green onions for added color and flavor.

Why Pepper Steak in a Crockpot is So Irresistible

Pepper Steak in a Crockpot is irresistibly good because it brings together tender beef, crunchy bell peppers, and savory sauce that’s packed with umami. The slow cooking process allows all the flavors to meld together, creating a rich and satisfying dish. The sauce is thickened just enough to coat each piece of beef, making every bite flavorful. And with the addition of rice or noodles, it’s the kind of meal that will fill you up and leave you craving more.

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FAQs

1. Can I use a different cut of beef?
   • Yes! If you don’t have flank steak or sirloin, you can use other cuts like chuck roast or round steak. Just make sure to slice the meat thinly for the best texture.
2. Can I add more vegetables to the dish?
   • Absolutely! You can add mushrooms, zucchini, or carrots for extra flavor and nutrition. Just chop them into similar-sized pieces to ensure they cook evenly.
3. How do I make the sauce spicier?
   • If you prefer a spicier dish, you can add jalapeños, red pepper flakes, or a few dashes of hot sauce to the crockpot along with the other ingredients.
4. Can I make this dish without soy sauce?
   • Yes! If you’re avoiding soy, you can substitute the soy sauce with coconut aminos or a soy-free alternative, like tamari. The flavor will be a little different, but it will still be delicious.
5. Can I cook this on the stovetop instead?
   • Yes! You can cook the pepper steak on the stovetop by browning the beef and sautéing the vegetables in a large skillet. Then, add the sauces and simmer for about 30 minutes until everything is tender and the sauce has thickened.
6. How can I make this dish low-carb?
   • To make this dish low-carb, serve it over cauliflower rice or skip the rice entirely. You can also reduce the amount of sugar or use a sugar substitute if you’re watching your carb intake.
7. Can I prepare this dish ahead of time?
   • Yes! You can slice the beef and vegetables, mix the sauce ingredients, and store everything in the fridge for up to 24 hours. When ready to cook, simply dump everything in the crockpot and set it to cook.
8. What can I serve with pepper steak?
   • Steamed rice is a classic pairing, but you can also serve it with noodles, mashed potatoes, or roasted vegetables for a complete meal.
9. Can I make this dish spicier?
   • Yes! You can add chopped jalapeños, a bit of hot sauce, or even some cayenne pepper to the sauce for an extra kick. Adjust the heat to your liking.
10. Can I freeze the leftover pepper steak?
    • Yes, you can freeze the leftover pepper steak. Just allow it to cool completely and store it in an airtight container in the freezer for up to 3 months. Thaw it overnight in the fridge and reheat it when you’re ready to eat.