When you think of comfort food that doesn’t require hovering over the stove, Crockpot Pepper Steak is an easy favorite. Slow-cooked, tender beef simmered with peppers and onions in a savory sauce makes it the perfect set-it-and-forget-it dinner. It’s rich, hearty, and absolutely bursting with flavor—ideal for busy weekdays or cozy weekends.
A Bit of Backstory: The Roots of Pepper Steak
Pepper steak has its roots in Chinese-American cuisine, a delicious fusion that blends tender strips of beef with bell peppers in a savory soy-based sauce. This dish is a perfect example of how immigrant communities adapt traditional flavors to local ingredients, creating a meal that feels familiar and comforting, yet exciting and full of flavor.
The classic method calls for quick stir-frying on high heat, but busy lifestyles have inspired countless variations — including this Crockpot version, which transforms pepper steak into a convenient, hands-off meal. Slow cooking allows the beef to become meltingly tender while the spices and sauce deepen in complexity.
Why Use a Crockpot?
The Crockpot or slow cooker is a game changer for making weeknight dinners easier. With minimal prep and no need to watch the pot, you can throw ingredients in before heading out and come home to a fragrant, delicious meal ready to enjoy. This method is especially useful for tougher cuts of beef that become incredibly tender after hours of slow simmering.
Ingredients Breakdown & Substitutions
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Beef Sirloin or Round Steak (2 lbs): These cuts are perfect for slow cooking because they’re flavorful and tenderize well over time. You can also use chuck roast cut into strips for an even richer dish.
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Bell Peppers (1 green, 1 red): Bell peppers bring vibrant color and sweetness. Feel free to add yellow or orange peppers too for a colorful presentation.
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Yellow Onion: Adds savory depth and sweetness when slow-cooked.
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Diced Tomatoes (14.5 oz can): Fire-roasted tomatoes add a smoky note if you want to switch it up.
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Low-Sodium Soy Sauce: Controls saltiness, plus contributes umami.
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Water: Helps balance and loosen the sauce.
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Cornstarch: Thickens the sauce so it clings beautifully to the beef and veggies.
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Brown Sugar: Adds a hint of sweetness to balance acidity.
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Ground Ginger & Garlic Powder: These spices provide warmth and complexity.
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Salt & Pepper: To taste.
Note: Feel free to swap in coconut aminos for soy sauce for a gluten-free version.
Step-By-Step Instructions
Step 1: Prepare Your Ingredients
Trim excess fat from beef to avoid a greasy stew. Slice into thin, even strips to ensure quick, consistent cooking. Prepare the peppers and onion by slicing into thin strips — this helps them cook evenly and meld with the sauce.
Step 2: Assemble in the Crockpot
Place beef strips, sliced bell peppers, and onions into the slow cooker. Layering them evenly helps with even cooking.
Step 3: Whisk Your Sauce
Combine diced tomatoes (with juices), soy sauce, water, cornstarch, brown sugar, ginger, and garlic powder in a bowl. Whisk until fully combined and smooth. This sauce will slowly thicken and coat the beef during cooking.
Step 4: Cook Low and Slow
Pour the sauce over the beef and vegetables in the Crockpot. Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours. Check towards the end to ensure the beef is tender and the sauce has thickened. If it’s too thin, mix a little extra cornstarch with water and stir in, cooking another 15-30 minutes.
Step 5: Taste, Season, and Serve
Adjust salt and pepper to taste. Serve hot over your favorite base like steamed rice or noodles.
Serving Suggestions
Classic Options:
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Steamed white rice: Absorbs the savory sauce perfectly.
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Brown rice: Adds nuttiness and fiber.
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Egg noodles or lo mein: Great for an Asian-inspired twist.
Creative Twists:
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Mashed potatoes: For a hearty fusion comfort meal.
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Cauliflower rice: Keeps it low-carb and fresh.
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Steamed broccoli or snap peas: Adds color and nutrients.
Tips for Perfect Crockpot Pepper Steak
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Use a slow cooker liner for easier cleanup.
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Don’t skip trimming excess fat — it prevents greasy sauce.
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Add cornstarch slurry at the end if you want a thicker sauce.
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If using frozen beef, thaw first for best texture.
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Stir in fresh herbs like chopped cilantro or green onions just before serving for a fresh punch.
Flavor Variations and Add-Ins
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Add heat: A pinch of crushed red pepper flakes or a drizzle of sriracha adds kick.
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Sweet and tangy: Pineapple chunks and juice for a tropical twist.
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Crunch factor: Water chestnuts or chopped peanuts stirred in at the end.
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Mushrooms: Add hearty umami and soak up the sauce well.
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Chicken substitute: Use thinly sliced chicken breasts or thighs and reduce cooking time accordingly.
Nutrition Information (per serving, approx.)
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Calories: 300-350 kcal
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Protein: 28g
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Carbohydrates: 12g
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Fat: 15g
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Fiber: 2g
Storage and Make-Ahead Tips
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Store leftovers in an airtight container for up to 4 days in the fridge.
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Freeze portions in freezer-safe containers for up to 2 months — thaw overnight in the fridge before reheating.
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To meal prep, layer raw ingredients in a freezer bag with sauce and freeze. Thaw and cook on low for 6 hours when ready.
Common Questions About Crockpot Pepper Steak
Can I use a different cut of beef?
Yes! Chuck roast, flank steak, or even stew meat work well.
How do I prevent the sauce from being too watery?
Make sure to use cornstarch to thicken at the end. Also, avoid lifting the lid too often.
Can I double this recipe?
Absolutely! Just ensure your Crockpot is large enough to hold all ingredients comfortably.
Final Thoughts
This Crockpot Pepper Steak recipe delivers classic flavors in a simple, stress-free format. Whether you’re feeding a busy family or meal prepping for the week, this dish hits all the right notes—rich, savory, tender, and satisfying. It’s perfect comfort food with minimal effort.