Crock Pot Pepper Steak

 

A rich, savory-sweet beef stew with tender slices of steak, colorful bell peppers, and onions simmered in a deeply flavorful sauce—slow-cooked to perfection. This easy one-pot meal brings the taste of classic stir-fry comfort without the high heat or last-minute cooking. Just set it, forget it, and come back to a kitchen full of aroma and dinner ready to serve.

Why You’ll Love This Recipe

This isn’t just weeknight dinner—it’s effortless flavor. With juicy beef, crisp-tender vegetables, and a glossy sauce that balances soy, Worcestershire, and a hint of sweetness, every bite tastes like it was made from scratch. The slow cooker does all the work, breaking down the meat into melt-in-your-mouth tenderness while infusing every layer with umami depth.

Perfect for:

Busy weeknights

Meal prep days

Cold-weather comfort

Freezer-friendly leftovers

Ingredients

For the Pepper Steak

(Serves 4–6)

2 lbs (900g) beef sirloin or flank steak, thinly sliced against the grain

3 bell peppers (mix red, yellow, and green), cut into thin strips

1 medium onion, sliced

1 cup beef broth (low-sodium if preferred)

½ cup soy sauce (or tamari for gluten-free)

¼ cup Worcestershire sauce

2 tbsp brown sugar (or honey/maple syrup for natural option)

3 cloves garlic, minced

1 tsp ground ginger (or 1 tbsp fresh grated ginger)

Optional: ½–1 tsp red pepper flakes (for gentle heat)

Freshly ground black pepper and salt (to season beef)

For Serving

Cooked rice (white, brown, or jasmine)

Mashed potatoes

Crusty bread

Steamed broccoli or snap peas

Sesame seeds or sliced green onions (for garnish)

Step-by-Step Instructions

1. Prep the Sauce & Beef

In a bowl:

Whisk together beef broth, soy sauce, Worcestershire sauce, brown sugar, minced garlic, and ginger until sugar dissolves and mixture is smooth.

Season sliced beef lightly with salt and pepper.

2. Layer in the Slow Cooker

In your crock pot:

Place sliced beef on the bottom.

Top with bell peppers and onion.

Pour sauce mixture evenly over everything.

Do not stir—this keeps the meat submerged for even cooking.

3. Slow Cook Until Tender

Cover and cook:

LOW for 5–6 hours, or

HIGH for 3–4 hours

Meat is done when fork-tender and peppers are soft but not mushy.

4. Adjust & Serve

Taste before serving. Adjust seasoning:

More soy sauce for saltiness

More brown sugar for sweetness

A splash of vinegar or lime juice to brighten

Remove any excess fat from the surface if desired.

Serve hot over:

Fluffy rice

Creamy mashed potatoes

With crusty bread to soak up the rich sauce

Garnish with green onions or sesame seeds for freshness and flair.

You Must Know

Slice beef thinly and against the grain —this ensures tenderness.

Don’t overcook on HIGH —flank steak can toughen if cooked too fast. LOW is best.

Use low-sodium soy sauce —you control the salt better.

Add veggies later? If you prefer crisper peppers, add them in the last 1–2 hours.

Let it rest 5 minutes —helps flavors settle.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 4 days.

Reheat gently on the stove or in the microwave. Add a splash of broth if sauce thickens too much.

Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Beef sirloin/flank

Skirt steak, chuck roast, or plant-based strips

Chuck needs longer cook time

Bell peppers

Poblano, banana peppers, or zucchini

For different texture or heat

Soy sauce

Coconut aminos or tamari

GF or lower-sodium options

Brown sugar

Honey, maple syrup, or coconut sugar

Natural sweeteners work well

Worcestershire

Vegan Worcestershire or soy sauce + splash of vinegar

Check for anchovies if vegetarian

Serving Suggestions

Pair with a simple cucumber salad or kimchi.

Great for lunchboxes (reheat safely).

Double the batch and freeze half for future comfort.

Serve family-style in a large bowl with chopsticks and spoons.

Cultural Context

Pepper steak has roots in American-Chinese cuisine—a fusion dish created in U.S. restaurants to appeal to local tastes. While not traditional in China, it combines stir-fry techniques with bold Western seasonings. This slow-cooker version honors that legacy by making it accessible, cozy, and deeply satisfying—without needing a wok.

Pro Tips

Double the recipe? Yes—perfect for large families or freezing.

Make ahead: Assemble ingredients the night before. Refrigerate and cook next day.

Want more veggies? Stir in sliced mushrooms or baby corn in the last hour.

Label your dish: People will ask for the recipe.

Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen bell peppers?

A: Not ideal—they release water and become mushy. Fresh works best.

Q: Why did my beef turn out tough?

A: Likely overcooked on HIGH or sliced with the grain. Use LOW setting and slice thinly across the grain.

Q: Is this gluten-free?

A: Only if using GF soy sauce/tamari and verifying Worcestershire label.

Q: Can I add pineapple or carrots?

A: Absolutely! Pineapple adds sweetness; carrots add color and texture.

Q: Can I make it in a Dutch oven?

A: Yes! Sear beef first, then simmer covered at 325°F for 2–3 hours.

Allergy Information

Contains: wheat (in soy sauce), fish (in some Worcestershire sauces).

Gluten-free option: Use certified GF soy sauce and Worcestershire.

Nut-free: This recipe is naturally nut-free.

Always check labels—especially on sauces and broths.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (with rice)

Calories: 380

Fat: 14g

Saturated Fat: 5g

Carbohydrates: 28g

Fiber: 3g

Sugar: 10g

Protein: 36g

Sodium: 980mg

This dish doesn’t shout. It simmers quietly, filling the house with warmth and promise, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with a pot, a plan, and someone who says, “Let’s make it together.”