Of course! Crockpot Pepper Steak is a fantastic, easy, and flavorful dish. It’s the definition of comfort food and perfect over a bed of rice.
Here is a comprehensive guide, including a classic recipe, tips for the best results, and ways to customize it.
Classic Crockpot Pepper Steak
This recipe yields tender beef and crisp-tender peppers in a rich, savory-sweet sauce.
Ingredients
For the Beef & Marinade:
· 1.5 – 2 lbs beef sirloin or flank steak, sliced very thin against the grain
· ¼ cup low-sodium soy sauce
· 1 tbsp rice vinegar or apple cider vinegar
· 1 tbsp cornstarch
· 1 tsp freshly grated ginger (or ½ tsp ground ginger)
· 2 cloves garlic, minced
· Black pepper, to taste
For the Slow Cooker:
· 1 large onion, sliced into strips
· 1 large green bell pepper, sliced into strips
· 1 large red bell pepper, sliced into strips
· ½ cup beef broth (low sodium preferred)
· 2 tbsp low-sodium soy sauce
· 1 tbsp brown sugar or honey
· 2 tbsp cornstarch mixed with 3 tbsp cold water (slurry, for thickening)
For Serving:
· Cooked white rice or brown rice
· Sliced green onions
· Toasted sesame seeds
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Instructions
1. Prep the Beef: Slice the partially frozen steak as thinly as possible against the grain. This is the #1 secret to tender meat.
2. Marinate: In a medium bowl, whisk together the ¼ cup soy sauce, vinegar, 1 tbsp cornstarch, ginger, garlic, and black pepper. Add the sliced beef and toss to coat thoroughly. Let it marinate for at least 15-20 minutes while you prep the other ingredients.
3. Layer the Slow Cooker: Spread the sliced onions on the bottom of the crockpot. Place the marinated beef (including any marinade) on top of the onions. Add the beef broth, the additional 2 tbsp of soy sauce, and brown sugar.
4. Cook: Cover and cook on LOW for 5-6 hours or on HIGH for 2-3 hours. Cooking on low is highly recommended for the most tender meat.
5. Add Peppers & Thicken: About 30-45 minutes before serving, add the sliced bell peppers and stir them into the sauce. In a small separate bowl, make a slurry by mixing the 2 tbsp of cornstarch with 3 tbsp of cold water until smooth. Stir this slurry into the crockpot. Replace the lid and cook on HIGH for the final 30-45 minutes, or until the sauce has thickened and the peppers are tender-crisp.
6. Serve: Taste and adjust seasoning if needed (e.g., more soy sauce for saltiness). Serve immediately over fluffy rice, garnished with green onions and sesame seeds.
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Key Tips for Success
· Slice Against the Grain: Look for the lines running through the steak (the “grain”). Your knife should be perpendicular to those lines. This shortens the muscle fibers, making the beef melt-in-your-mouth tender.
· Partially Freeze the Meat: Pop the steak in the freezer for 30-60 minutes before slicing. This firms it up and makes it much easier to slice paper-thin.
· Don’t Overcook the Peppers: Adding them in the last 30-60 minutes is crucial. If you add them at the beginning, they will turn to mush.
· Brown for Extra Flavor (Optional but Recommended): For a deeper flavor, quickly sear the marinated beef in a hot skillet with a little oil before adding it to the crockpot. This adds a wonderful caramelized note.
· Adjust the Sauce: Love a stronger flavor? Add a tablespoon of oyster sauce or hoisin sauce with the broth. Like it spicy? Add a teaspoon of sriracha or red pepper flakes.
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Customizations & Variations
· Different Peppers: Feel free to use any color bell pepper you like. You can also add a jalapeño (seeds removed for less heat) for a kick.
· More Veggies: Add sliced mushrooms when you add the peppers. You could also add chopped tomatoes in the last 10 minutes of cooking.
· Low-Carb/Keto Option: Thicken the sauce with a xanthan gum slurry instead of cornstarch. Serve over cauliflower rice.
· Pineapple Pepper Steak: Add a small can of drained pineapple chunks along with the peppers for a sweet and tangy twist.
Enjoy your delicious homemade meal