Description
A flavorful and tender Crockpot Pepper Steak recipe that combines thinly sliced flank or sirloin steak with bell peppers, onions, and a savory soy-based sauce. This slow-cooked dish offers an effortless way to enjoy a classic takeout favorite at home, perfect for serving over rice, noodles, or mashed potatoes.
Ingredients
Scale
Meat
- 1 ½ pounds flank steak or sirloin steak, thinly sliced
Vegetables
- 1 onion, thinly sliced
- 2 bell peppers, sliced (preferably one red and one green)
- 3 cloves garlic, minced
Sauces & Seasonings
- 2 tablespoons olive oil (optional, for searing the steak)
- ¼ cup soy sauce (low-sodium preferred)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- ½ teaspoon crushed red pepper flakes (optional, for a little heat)
- ½ cup beef broth
Instructions
- Sear the Steak: Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear the thinly sliced flank or sirloin steak for 2-3 minutes on each side until nicely browned. This step is optional but enhances flavor.
- Prepare Vegetables: Slice bell peppers and onion into thin strips and mince the garlic. Place all these vegetables in the slow cooker.
- Mix Sauce: In a small bowl, whisk together soy sauce, Worcestershire sauce, rice vinegar, brown sugar, cornstarch, ground ginger, garlic powder, beef broth, and optional crushed red pepper flakes until smooth.
- Combine Ingredients: Pour the sauce over the steak and vegetables in the slow cooker. Stir everything well to coat the ingredients evenly.
- Slow Cook: Cover the slow cooker and set it on low for 6-7 hours or on high for 3-4 hours, allowing the steak to become tender and infused with the sauce.
- Thicken Sauce (Optional): If a thicker sauce is desired, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Add it to the slow cooker during the last 30 minutes of cooking and stir to thicken the sauce.
- Serve: Once done, serve the tender pepper steak over steamed rice, noodles, or mashed potatoes. Garnish with green onions or sesame seeds for added flavor and presentation.
Notes
- Searing the steak is optional but adds a deeper flavor and better texture.
- You can adjust the crushed red pepper flakes to control the heat level.
- The dish pairs well with steamed rice, egg noodles, or mashed potatoes.
- For a gluten-free version, use gluten-free soy sauce and Worcestershire sauce alternatives.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
