Begin by preparing the beef. Pat the sirloin strips dry with paper towels and season evenly with garlic powder and black pepper. This initial seasoning ensures flavor penetrates the meat from the very beginning.
Heat the vegetable oil in a large skillet over medium-high heat. Working in batches if necessary, sear the beef strips for one to two minutes per side until lightly browned. The goal is not to cook the beef through, but to develop surface flavor. Transfer the seared beef directly into the crock pot.
In the same skillet, add the sliced onion and cook briefly until slightly softened, scraping up any browned bits from the pan. Add the onions to the crock pot along with the sliced bell peppers.
In a small bowl, whisk together the beef broth, soy sauce, and Worcestershire sauce. Pour the mixture over the beef and vegetables in the crock pot. Stir gently to combine.
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 soft but not mushy.
About 30 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir it into the crock pot, cover, and allow the sauce to thicken. This step gives the pepper steak its classic glossy, rich consistency.
Serving and Storage:
Pepper steak is best served hot, straight from the crock pot. It pairs beautifully with steamed white rice, jasmine rice, or brown rice, which absorb the savory sauce. Mashed potatoes or egg noodles are also excellent alternatives.
For a lighter option, serve the pepper steak over cauliflower rice or alongside steamed vegetables. Garnish with sliced green onions or sesame seeds for added visual appeal.
Leftovers should be cooled completely before being transferred to an airtight container. Stored in the refrigerator, pepper steak will remain fresh for up to four days.
This dish also freezes well. Store in freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Tips:
Searing the beef before slow cooking adds depth of flavor and is highly recommended, even though it is optional. This extra step significantly enhances the final dish.
For extra heat, add a pinch of crushed red pepper flakes or a few slices of fresh chili. If you prefer a sweeter balance, a teaspoon of brown sugar can be added to the sauce.
Avoid overcooking on high heat for extended periods, as this can cause the peppers to lose texture. Low and slow cooking produces the best results.
If the sauce thickens too much, stir in a small amount of beef broth until the desired consistency is reached.
Conclusion:
Pepper Steak in a Crock Pot is the kind of recipe that feels like a hidden gem. With tender beef, bold seasoning, and a rich, savory sauce, it delivers comfort and flavor with very little hands-on time.
Perfect for busy weekdays, meal prep, or family dinners, this slow-cooked classic proves that unforgettable meals do not require complicated techniques. Once you try it, it is sure to become a recipe you return to again and again.
FAQ:
Can I use a different cut of beef?
Yes, flank steak or chuck steak can be used, though cooking times may vary slightly. Sirloin offers the best balance of tenderness and flavor.
Do I have to sear the beef first?
Searing is optional, but it adds significant flavor. Skipping it will still produce a good dish, just slightly less rich.
Can I add vegetables?
Absolutely. Mushrooms, snap peas, or carrots can be added during the last two hours of cooking.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free soy sauce and verifying that all sauces are certified gluten-free.