I love this crockpot pepper steak because it gives me a rich, comforting meal with almost no effort. I put everything into the slow cooker, walk away, and come back to tender beef and peppers coated in a deeply savory and slightly sweet sauce. This dish always feels satisfying and reliable, especially on busy days when I still want a homemade dinner.
Why You’ll Love This Recipe
I enjoy this recipe because it is truly hands-off and incredibly forgiving. I don’t need to brown the meat or cook anything ahead of time, which saves me a lot of effort. The slow cooker gently tenderizes the beef, giving it a melt-in-your-mouth texture. I also like how flexible it is, since I can serve it with rice, noodles, or potatoes depending on what I have on hand.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 pounds beef sirloin strips
3 large bell peppers, thickly sliced
1 large onion, sliced
3 garlic cloves, minced
¾ cup beef broth
3 beef bouillon cubes
¼ cup soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons cornstarch
Directions
I begin by preparing the sauce. I mix the hot beef broth with the bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch until the bouillon dissolves and the mixture is smooth.
I place the beef strips into the slow cooker and pour the sauce evenly over the meat. Then I add the sliced bell peppers, onion, and garlic on top without stirring too much.
I cook everything on low for 6 hours or on high for 3 hours. If I have the chance, I gently stir the mixture halfway through cooking. Once finished, I stir everything together and serve it hot.
Servings And Timing
I usually make this recipe to serve 6 people. Preparation takes me about 10 minutes, mainly for slicing the vegetables. Cooking time is 6 hours on low or 3 hours on high, making it an easy meal to plan ahead.
Variations
I sometimes change the combination of bell peppers, using all green peppers or whatever colors I have available. When I want a bit of heat, I add red pepper flakes or sliced hot peppers. For a thinner sauce, I simply reduce or omit the cornstarch.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop or in the microwave until heated through. I also freeze this dish for up to 3 months and thaw it overnight in the refrigerator before reheating.
FAQs
Can I use a different cut of beef?
I prefer sirloin for its tenderness, but I also use other beef cuts labeled for stir fry with good results.
Do I need to sear the beef first?
I skip searing because the slow cooker cooks the beef thoroughly and keeps it tender without extra steps.
How can I keep the peppers slightly crisp?
If I want firmer peppers, I add them during the last hour of cooking instead of at the beginning.
Can I make this meal ahead of time?
I often prepare it ahead and store it in the fridge or freezer, and it reheats very well.
Does this recipe freeze well?
I freeze it after cooking for up to 3 months, and the flavor and texture hold up nicely.
Conclusion
I keep this crockpot pepper steak in regular rotation because it is simple, flavorful, and dependable. Every time I make it, I appreciate how easy it is to create a hearty meal with minimal effort and maximum comfort.
Crockpot Pepper Steak is a savory and slightly sweet slow-cooked dish made with tender beef sirloin strips, bell peppers, and onions in a flavorful soy-based sauce. It’s a comforting, low-effort meal perfect for busy weeknights.
Ingredients
2 pounds beef sirloin strips
3 large bell peppers, thickly sliced
1 large onion, sliced
3 garlic cloves, minced
¾ cup beef broth
3 beef bouillon cubes
¼ cup soy sauce
2 teaspoons Worcestershire sauce
2 tablespoons honey
1 teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon salt
2 tablespoons cornstarch
Instructions
In a bowl, mix hot beef broth with bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch until smooth and bouillon is dissolved.
Place beef sirloin strips into the slow cooker.
Pour the prepared sauce evenly over the beef.
Add sliced bell peppers, onion, and minced garlic on top without stirring too much.
Cover and cook on low for 6 hours or on high for 3 hours, stirring gently halfway through if desired.
Once cooked, stir the mixture together and serve hot over rice, noodles, or potatoes.
Notes
Use any combination of bell pepper colors based on preference or availability.
Add red pepper flakes or hot peppers for a spicy kick.
For firmer peppers, add them during the last hour of cooking.
Omit or reduce cornstarch for a thinner sauce.
Freezes well and reheats easily for meal prep or leftovers.
