So Easy Pepper Steak for the Crock Pot
Tender, flavorful, and incredibly simple, this "So Easy Pepper Steak for the Crock Pot" is the ultimate comfort food for busy weeknights! Featuring thinly sliced beef sirloin, colorful bell peppers, and a savory sauce made with soy sauce, beef broth, and a touch of brown sugar, this recipe delivers delicious results with minimal effort. Everything cooks to perfection in the crock pot, allowing the beef to become melt-in-your-mouth tender while the vegetables retain their vibrant colors and sweet crunch. A quick cornstarch slurry thickens the rich, flavorful sauce, making it perfect for spooning over steamed rice or buttery noodles. With just 15 minutes of prep and a slow-cooked aroma that will fill your kitchen, this dish is a stress-free way to serve a wholesome, crowd-pleasing meal. Ideal for families and packed with hearty flavors, it's the go-to recipe for easy weeknight dinners or lazy weekend feasts!
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Recipe Information
Ingredients
- 1.5 pounds Beef sirloin, cut into thin strips
- 2 large Green bell peppers, sliced into strips
- 1 large Red bell pepper, sliced into strips
- 1 medium Yellow onion, sliced
- 2 cloves Garlic, minced
- 0.33 cup Soy sauce
- 0.5 cup Beef broth
- 2 tablespoons Brown sugar
- 1 tablespoon Tomato paste
- 1 tablespoon Cornstarch
- 1 tablespoon Water
- 1 tablespoon Vegetable oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- Cooked white rice or noodles (optional, for serving)
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Season the beef strips with salt and black pepper. Add the beef to the skillet and brown on all sides, about 2-3 minutes per side. Transfer the beef to the crock pot.
In the same skillet, add the minced garlic and cook for 30 seconds, stirring constantly to prevent burning. Transfer the garlic to the crock pot.
Add the sliced green and red bell peppers and yellow onion to the crock pot on top of the beef.
In a medium bowl, whisk together the soy sauce, beef broth, brown sugar, and tomato paste until well combined. Pour the mixture over the beef and vegetables in the crock pot.
Cover the crock pot with the lid and cook on low for 5-6 hours, or on high for 2.5-3 hours, until the beef is tender and the vegetables are cooked but still slightly crisp.
In a small bowl, mix the cornstarch and water to create a slurry. Stir the slurry into the crock pot about 30 minutes before the cooking time ends to thicken the sauce.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the pepper steak hot over cooked white rice or noodles, if desired.
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.0 g | 124% | |
| Saturated Fat | 35.1 g | 176% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 5083 mg | 221% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 41.3 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 3948 mg | 84% | |
*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.
