Crock Pot Pepper Steak
This Crock Pot Pepper Steak is the kind of recipe that brings comfort and joy to the dinner table. It’s flavorful, fuss-free, and perfect for busy days or relaxed weekends. The savory sauce, tender beef, and sweet peppers are a match made in heaven.
Ingredients
- 2 pounds beef sirloin cut into 2-inch strips Substitute: Flank steak or stew beef also works well.
- ¾ teaspoon garlic powder or to taste Substitute: 1–2 minced garlic cloves for fresh garlic lovers.
- 3 tablespoons vegetable oil Substitute: Olive oil or avocado oil can be used.
- 1 cube beef bouillon Substitute: 1 teaspoon beef base or ½ cup beef broth. reduce water accordingly.
- ¼ cup hot water
- 1 tablespoon cornstarch
- ½ cup chopped onion Substitute: Shallots or frozen chopped onions for convenience.
- 2 large green bell peppers roughly chopped
- Variation: Use red yellow, or orange peppers for a sweeter flavor.
- 1 14.5-ounce can stewed tomatoes, with liquid Substitute: Diced tomatoes or crushed tomatoes for a different texture.
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt Adjust to taste—especially if your soy sauce is salty.
Instructions
Season the Beef
- Sprinkle the beef strips with garlic powder and a pinch of salt.
- Tip: Seasoning the meat before browning enhances flavor and creates a richer base for the sauce.
Brown the Beef
- In a large skillet, heat the vegetable oil over medium-high heat. Add the beef in batches and sear until just browned (about 2–3 minutes per side). Transfer to the Crock Pot.
- Tip: Don’t overcrowd the pan; browning in batches ensures a good sear without steaming the meat.
Mix the Sauce Base
- Dissolve the beef bouillon cube in ¼ cup hot water. Stir in the cornstarch until smooth. Pour this mixture over the beef in the Crock Pot.
- Tip: This slurry helps thicken the sauce during cooking, giving it that perfect silky texture.
Add Vegetables and Remaining Ingredients
- Add the chopped onions, bell peppers, stewed tomatoes (with their juice), soy sauce, sugar, and remaining salt to the Crock Pot. Stir gently to combine.
- Tip: Rough chopping the vegetables helps them hold their texture during long cooking.
Cook Low and Slow
- Cover and cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the beef is tender and the peppers are cooked but not mushy.
- Tip: For firmer bell peppers, add them in the last 2 hours of cooking.
Notes
- No Crock Pot? You can make this in a Dutch oven on the stovetop. Simmer on low for 2–3 hours until tender.
- Thicker Sauce Tip: If you like a thicker sauce, dissolve an extra teaspoon of cornstarch in cold water and stir it in during the last 30 minutes.
- Veggie Boost: Add sliced mushrooms, zucchini, or baby corn for more variety.
- Make it Spicy: Add red pepper flakes or a dash of hot sauce if your family likes heat.
- Avoid Overcooking Peppers: For brighter, firmer peppers, wait to add them until halfway through cooking.