Description
Nothing beats the aroma of tender beef and colorful bell peppers simmering away in your slow cooker after a long day. Crockpot pepper steak brings together the soul-satisfying flavors of classic Chinese-American cuisine with the convenience of one-pot cooking. This beloved dish traces its roots to traditional Chinese stir-fries but has evolved into an American comfort food staple that families have cherished for generations.
Ingredients
Main Components
- 2 pounds beef round steak or sirloin tip, cut into thin strips
- 3 large bell peppers (mix of red, green, and yellow), sliced into strips
- 1 large yellow onion, sliced into half-moons
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
Sauce Ingredients
- 1/3 cup soy sauce (low-sodium preferred)
- 2 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Serving
- 4–6 cups cooked white or brown rice
- 2 green onions, chopped (for garnish)
- 1 tablespoon sesame seeds (optional)
Substitution Notes: For gluten-free needs, use tamari instead of soy sauce. Coconut aminos work well for those avoiding soy entirely. If you can’t find round steak, chuck roast or even stew meat works beautifully in this slow-cooked preparation.
Instructions
Pat the beef strips completely dry with paper towels and season lightly with salt and pepper. For the most tender results, cut against the grain into strips about 1/4-inch thick. The drier the beef, the better it will brown and develop flavor during cooking.
In a small bowl, whisk together soy sauce, brown sugar, cornstarch, ground ginger, black pepper, and red pepper flakes until the cornstarch dissolves completely. This mixture will thicken beautifully during the slow cooking process, creating a glossy coating for the beef and vegetables.
Place the seasoned beef strips in the bottom of your slow cooker. Add the sliced bell peppers, onions, and minced garlic on top. Pour the drained diced tomatoes over the vegetables, then drizzle the sauce mixture evenly over everything.
Cover and cook on low for 6-8 hours or high for 3-4 hours. The beef should be fork-tender and the peppers should retain some texture but be easily pierced. Avoid lifting the lid during cooking, as this releases valuable heat and moisture.
During the last 30 minutes of cooking, give everything a gentle stir to distribute the thickened sauce. Taste and adjust seasoning if needed – you might want a touch more soy sauce or brown sugar depending on your preference.
Nutrition
- Calories: 285
- Sodium: 580mg
- Fat: 8g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 32g