Delicious Crock Pot Pepper Steak
Transform a classic takeout favorite into a hearty, home-cooked meal with this Delicious Crock Pot Pepper Steak recipe. Packed with vibrant strips of green, red, and yellow bell peppers, tender slices of beef sirloin or flank steak, and a savory sauce made with soy sauce, beef broth, and a hint of brown sugar, this recipe is a perfect balance of flavor and ease. Using a slow cooker, the beef becomes melt-in-your-mouth tender while the peppers retain their bite, creating a comforting dish that’s ideal for busy weeknights or lazy weekends. Serve it over fluffy white or jasmine rice for a complete, satisfying meal that the whole family will love. With just 20 minutes of prep, this slow-cooked pepper steak is an effortless way to elevate your dinner game!
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Recipe Information
Ingredients
- 1.5 pounds beef sirloin or flank steak
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium onion
- 3 cloves garlic cloves
- 0.25 cup soy sauce
- 0.75 cup beef broth
- 2 tablespoons brown sugar
- 1 tablespoon tomato paste
- 2 tablespoons cornstarch
- 3 tablespoons water
- 0.5 teaspoon black pepper
- 1 tablespoon vegetable oil
- 3 cups white or jasmine rice (optional, for serving)
Instructions
Slice the beef into thin strips, about 1/4 inch thick.
Heat the vegetable oil in a skillet over medium-high heat. Sear the beef strips on both sides until lightly browned, about 2-3 minutes per side. Transfer the beef to the crock pot.
While the beef is searing, thinly slice the green, red, and yellow bell peppers, as well as the onion. Mince the garlic cloves.
Add the sliced peppers, onion, and garlic to the crock pot, layering them over the beef.
In a small mixing bowl, whisk together the soy sauce, beef broth, brown sugar, tomato paste, and black pepper until well combined. Pour this mixture evenly over the ingredients in the crock pot.
Cover the crock pot with a lid and set it to cook on Low for 6-7 hours or High for 3-4 hours, until the beef is tender and the peppers are soft but not mushy.
In the final 20 minutes of cooking, mix the cornstarch with water in a small bowl to form a slurry. Stir the slurry into the crock pot to thicken the sauce. Allow the mixture to cook for 15-20 minutes on High.
Taste the sauce and adjust the seasoning if needed.
Serve the pepper steak over cooked white or jasmine rice, if desired.
Nutrition Facts
Calories |
2792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 3393 mg | 148% | |
| Total Carbohydrate | 259.9 g | 95% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 37.0 g | ||
| Protein | 210.0 g | 420% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 270 mg | 21% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4317 mg | 92% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
