🥩🌶️ Crock Pot Pepper Steak
🛒 Ingredients (Serves 4–6)
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1½ to 2 lbs (700–900g) beef sirloin or flank steak, sliced into thin strips
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2–3 bell peppers, sliced (use red, green, yellow for color)
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1 onion, sliced
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3 cloves garlic, minced
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1 can (14.5 oz / 400g) diced tomatoes, undrained
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¼ cup low-sodium soy sauce
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2 tbsp brown sugar
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1 tbsp cornstarch (for thickening)
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½ tsp black pepper
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½ tsp ginger (optional)
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1 tbsp olive oil (for browning)
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Optional: 1 tsp sesame oil for flavor
👩🍳 Instructions:
1. Brown the beef (optional but adds flavor)
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Heat olive oil in a skillet over medium-high heat.
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Quickly sear the beef strips for 1–2 minutes per side. Don’t fully cook them — just brown.
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Transfer to the crock pot.
2. Add everything else (except cornstarch)
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Add bell peppers, onion, garlic, diced tomatoes (with juice), soy sauce, brown sugar, pepper, and ginger to the slow cooker.
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Stir to combine.
3. Slow cook
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Cover and cook on:
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Low for 6–7 hours
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or High for 3–4 hours
Until beef is tender and veggies are soft.
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4. Thicken the sauce
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In a small bowl, mix cornstarch with 2 tbsp cold water.
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Stir the slurry into the crock pot during the last 30 minutes of cooking. Sauce will thicken.
5. Finish and serve
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Stir in a dash of sesame oil if using.
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Serve hot over steamed rice, noodles, or mashed potatoes.
🍽 Tips:
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Want a bit of heat? Add a pinch of red pepper flakes.
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For extra umami, add a splash of Worcestershire or hoisin sauce.
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Leftovers are great the next day — even better flavor!
Would you like a low-carb, spicy Szechuan, or chicken version of this dish?