Crockpot Pepper Steak

5 from 4 votes

Crockpot pepper steak is my go to when I want the flavor of Chinese takeout without turning on the stove. Tender sirloin steak and fresh bell peppers slow cook in a sweet and savory sauce until the beef is fall apart tender. There's no browning and no babysitting. Just 10 minutes of prep, then the slow cooker does the rest.

Prep Time10

Total Time3 10

Course: dinner, Main Course

Cuisine: American

Keyword: Beef, beef sirloin strips, Bell peppers, onions, Slow Cooker Pepper Steak

Servings: people

Author: Olivia Ribas

Equipment

1 Slow Cooker This the one that I use!

Ingredients

2 lbs beef sirloin strips or sirloin steak cut into slices
3 bell peppers red, yellow and orange, sliced
1 large onion sliced
4 garlic cloves minded
¾ cup beef broth
¼ cup soy sauce
2 teaspoon Worcestershire sauce
2 tablespoon honey
1 teaspoon ground ginger
2 tablespoon cornstarch
2 beef bouillon cubes
Salt and black pepper to taste

US Customary - Metric

Instructions

Season the beef sirloin strips with salt and black pepper.
Add the sliced bell peppers, onions, garlic, and seasoned beef to the slow cooker. However, if you prefer your vegetables more crisp, add them during the last hour of cooking.
In a small bowl, mix the beef broth, soy sauce, Worcestershire sauce, honey, ground ginger, cornstarch and crumble in the beef bouillon cubes. Stir until the bouillon is dissolved.
Pour the sauce mixture over the beef and vegetables in the slow cooker. Stir to combine everything.
Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender and the vegetables are soft.
Once it’s cooked, taste and adjust seasoning if needed. Serve hot with rice, noodles, steamed broccoli or your favorite side.

Notes

Slice the steak and peppers into even-sized strips so everything cooks at the same rate.
If you like spicy pepper steak feel free to add in some red pepper flakes.
Avoid opening the slow cooker lid while it’s cooking. This will release all of the heat that’s built up and affect the cooking time.
Store: Once the leftovers cool, place them in an airtight container and keep them in the fridge for up to 3 days. I typically reheat the leftovers in a skillet on the stovetop, but they’re just as good heated in the microwave.

Nutrition