1. Prepare the beef and vegetables. Trim any excess fat from your steak and slice it thinly against the grain to ensure tender pieces once cooked. Arrange the sliced beef at the bottom of your slow cooker, then layer the bell peppers, onion, and carrots on top. Thinly slicing the vegetables helps them cook evenly and absorb the sauce. :contentReference[oaicite:3]{index=3}
2. Mix the sauce. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, minced ginger, and garlic. The combination of savory soy sauce, sweet brown sugar, and aromatic ginger creates a balanced sauce that complements the beef and vegetables beautifully. :contentReference[oaicite:4]{index=4}
3. Pour and cook. Pour the sauce mixture over the steak and vegetables, making sure everything is evenly coated. Cover the slow cooker and cook on LOW for about 6–7 hours or on HIGH for 3–4 hours. The slow, gentle heat allows the fibers of the steak to break down, resulting in moist, tender beef. :contentReference[oaicite:5]{index=5}
4. Thicken the sauce. About 30 minutes before you plan to serve, stir together the cornstarch and cold water to create a slurry. Pour this into the crock pot, stir gently, and recover. Increase the heat setting if needed (many recipes recommend cooking on high for this step) until the sauce thickens to your desired consistency. :contentReference[oaicite:6]{index=6}
5. Finish and serve. When the sauce has thickened and the beef is fork-tender, serve your pepper steak over a bed of steamed rice, noodles, or even cauliflower rice for a lighter option. Spoon extra sauce and vegetables over the top to complete the plate. :contentReference[oaicite:7]{index=7}
Serving and Storage:
Crock Pot Pepper Steak pairs wonderfully with fluffy white rice, brown rice, or stir-fried noodles that soak up the flavorful sauce. You can also serve it alongside steamed greens or lightly sautéed vegetables for a more complete meal. :contentReference[oaicite:8]{index=8}
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in the microwave until warmed through. For longer storage, freeze portions in freezer-safe containers for up to three months — thaw overnight in the refrigerator before reheating. :contentReference[oaicite:9]{index=9}
Tips:
- Slice the beef thin and against the grain to help ensure tenderness when slow cooked. :contentReference[oaicite:10]{index=10}
- For deeper flavor, sear the steak briefly in a hot skillet before transferring it to the slow cooker — this step is optional but adds richness. :contentReference[oaicite:11]{index=11}
- If you prefer firmer vegetables, add the peppers and carrots during the final hour of cooking. :contentReference[oaicite:12]{index=12}
- Taste the sauce before serving — soy sauces vary in saltiness, so adjust with a splash of beef broth or a bit more sugar if needed. :contentReference[oaicite:13]{index=13}
- Extend the flavor by garnishing with chopped green onions or toasted sesame seeds at the table. :contentReference[oaicite:14]{index=14}
Conclusion:
Crock Pot Pepper Steak is a delicious and satisfying way to bring bold flavor to the dinner table with minimal effort. The slow cooker transforms simple ingredients into a meal that’s rich, tender, and perfect over rice or noodles. By taking advantage of slow heat and a balanced sauce, you get a dish that feels homemade yet special every time you serve it. :contentReference[oaicite:15]{index=15}
FAQ:
Can I use other cuts of beef?
Yes — flank steak and sirloin are ideal for tender results, but round steak or even chuck roast sliced thinly can work in a pinch. :contentReference[oaicite:16]{index=16}
What can I serve with pepper steak?
Steamed rice, noodles, mashed potatoes, or cauliflower rice all make excellent pairings. :contentReference[oaicite:17]{index=17}
Do I need to thicken the sauce?
If you like a saucier dish, the slurry helps achieve a glossy, clingy sauce that coats the meat and veggies. :contentReference[oaicite:18]{index=18}
Can I make this ahead?
Yes — prepare the ingredients the night before and refrigerate, then cook the next day. :contentReference[oaicite:19]{index=19}
Is this gluten-free?
Use gluten-free soy sauce or tamari to make a gluten-free version. :contentReference[oaicite:20]{index=20}