(Serves 4–6)
For the Steak & Marinade:
- 1½ lbs (680g) flank steak, sirloin, or round steak, thinly sliced against the grain
- 3 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp rice vinegar or apple cider vinegar
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the Sauce & Vegetables:
- 1 tbsp neutral oil (like avocado or canola)
- 1 small yellow onion, sliced
- 3–4 cups mixed bell peppers (red, yellow, green), sliced into strips
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ cup beef broth (low-sodium)
- 3 tbsp soy sauce
- 2 tbsp brown sugar (or honey)
- 1 tsp red pepper flakes (optional, for heat)
For Serving:
- Cooked white or brown rice
- Green onions or sesame seeds for garnish
💡 Pro Tips & Swaps:
- Slice beef thin (¼-inch) and against the grain for maximum tenderness.
- No fresh ginger? Use 1 tsp ground ginger.
- Vegetarian? Swap beef for seitan or extra-firm tofu (add in last 30 mins).
- Lower sugar? Reduce brown sugar to 1 tbsp or use monk fruit sweetener.
Step-by-Step Instructions (Easy Enough for Weeknights!)
1. Marinate the Beef (5 Minutes)
- In a bowl, combine sliced beef, 3 tbsp soy sauce, vinegar, cornstarch, and sesame oil. Toss to coat. Let sit 10–15 minutes (or up to 1 hour in the fridge).
2. Sear the Beef (Optional but Recommended)
- Heat 1 tbsp oil in a skillet over high heat. Quickly sear beef in batches for 1–2 minutes per side (just to brown—not cook through). This locks in flavor and prevents gray, boiled meat.
- Transfer to slow cooker.
3. Layer in the Crockpot
- Add onion, bell peppers, garlic, and ginger to the slow cooker.
- In a small bowl, whisk beef broth, soy sauce, brown sugar, and red pepper flakes. Pour over everything.
- Gently stir to combine.
4. Cook Low & Slow
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until beef is tender and peppers are soft but not mushy.
- Do not overcook—peppers turn to mush if left too long on HIGH.
5. Thicken the Sauce (Optional)
- If sauce is too thin, mix 1 tbsp cornstarch + 2 tbsp cold water, stir into crockpot, and cook uncovered on HIGH for 10–15 minutes until glossy and thickened.
6. Serve with Love
- Spoon over hot rice or noodles. Garnish with sliced green onions and sesame seeds.
Make-Ahead & Storage Tips
- Prep ahead: Slice beef and veggies the night before; store separately.
- Leftovers: Keep in fridge for up to 4 days—flavors deepen beautifully!
- Freeze: Cool completely, freeze in airtight containers for up to 3 months. Thaw overnight in fridge.
Frequently Asked Questions
Q: Can I skip searing the beef?
A: Yes—but searing adds depth and color. If skipping, add 1 tbsp tomato paste to the sauce for richness.
Q: Why is my beef tough?
A: Likely sliced with the grain or overcooked. Always slice against the grain, and don’t exceed 6 hours on LOW.
Q: Can I add mushrooms or broccoli?
A: Absolutely! Add mushrooms with peppers; add broccoli in the last 30 minutes to keep crisp-tender.
Q: Is this gluten-free?
A: Use tamari or coconut aminos instead of soy sauce, and ensure beef broth is GF.
Comfort in Every Bite
Crock Pot Pepper Steak is more than dinner—it’s a warm, savory hug in a bowl. It’s the kind of meal that fills your kitchen with aroma, your belly with satisfaction, and your weeknight with ease.
So grab that flank steak, slice those peppers, and let your slow cooker do the heavy lifting. Because good food shouldn’t demand your time—it should give you back your evening.
Have you tried slow cooker pepper steak before? Do you like it spicy or mild?
Share your tips in the comments! And if this just made your weeknight dinner plan, pass it on to a fellow busy cook who deserves a flavorful, fuss-free win. 🥩🌶️🍚✨
