CrockPot Pepper Steak Recipe

This crockpot pepper steak is loaded with tender beef, fresh peppers, and onions, all slow cooked in a rich, glossy sauce that tastes like it came from your favorite takeout spot. A quick sear before the slow cooker does the rest is the secret to next-level flavor.

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If you've ever ordered pepper steak from a Chinese restaurant and thought, "I wish I could make this at home," good news: you can. And your CrockPot's going to do most of the heavy lifting.

This CrockPot pepper steak recipe is one I've been making for years, and I've learned enough along the way to know exactly what separates a great version from one that's just… fine.

The secret to slow cooker pepper steak isn't complicated. But it does require a well-built sauce, the right cut of beef sliced the right way, and a quick sear before everything goes into the CrockPot. That last part is where most recipes cut corners, and you can taste the difference. You can confidently skip the takeout tonight - this is better, I promise.

What you'll need:

Beef

• 3 pounds top round London broil, sliced into ½ x 2-inch strips (In a pinch, flank steak and sirloin both work well here. Slice them thin and you'll get great results.)

For the Sauce

• ¾ cup low-sodium soy sauce — use low-sodium. Regular soy sauce combined with the beef concentrate can push this into seriously salty territory, especially once the sauce thickens.
• ¼ cup light brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons fresh grated ginger — fresh really does matter here. Powdered ginger will work in a pinch, but fresh is what gives the sauce that glossy, takeout-style flavor.
• 2 tablespoons seasoned or regular rice wine vinegar (dry sherry works too)
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes

For the Broth

• 2 cups very hot water
• 2 teaspoons beef bone broth concentrate - this is the flavor backbone of the sauce. Better Than Bouillon's beef base works great here and most grocery stores carry it. Whatever brand you use, make sure it's a concentrate, not a regular broth.

Vegetables

• 2 cups red bell pepper, sliced into ½ x 2-inch strips (approximately 2 peppers)
• 2 cups green bell pepper, sliced into ½ x 2-inch strips (approximately 2 peppers)
• 2 cups yellow onion, sliced into ½-inch strips (approximately 2 medium onions)

Cut everything thicker than you think you need to. Thin slices turn to mush after hours in the slow cooker. Sturdy strips hold up and actually have some texture by the time dinner hits the table.

For the Slurry

• 4 tablespoons cornstarch
• 3 tablespoons cool water

The slurry is what transforms the cooking liquid into that thick, glossy sauce at the end. Stir it into hot liquid and do it immediately after adding it. If the slow cooker has cooled down too much while the lid's been off, the sauce won't thicken properly.

FIRST STEP: Sear the Beef

Heat 2 tablespoons of olive oil in a large skillet over high heat.

Pat your beef strips dry with a paper towel before adding them to the skillet. Wet beef steams instead of browns, and you don't want chewy beef. For it to be tender, it needs to brown on the outside.

Working in two batches, brown half the strips for 3 to 5 minutes, then transfer to a plate and repeat. Don't crowd the pan, or the beef will go gray instead of getting those flavorful browned edges.

SECOND STEP: Build the Broth

In a liquid measuring cup, combine the 2 cups of very hot water and the beef bone broth concentrate. Stir until fully dissolved. Set aside.

THIRD STEP: Build the Sauce

In a separate liquid measuring cup, combine the soy sauce, brown sugar, garlic, ginger, rice wine vinegar, black pepper, and red pepper flakes. Stir until the sugar dissolves completely. Keeping the broth and sauce separate until they go into the slow cooker gives you more control over each component.

FOURTH STEP: Layer the Slow Cooker

Add the sliced onions, red bell pepper, and green bell pepper to the bottom of a 6-quart slow cooker. Top with the browned beef strips. Pour the broth and sauce over everything.

FIFTH STEP: Cook in the CrockPot

Put the lid on and set it to HIGH for 3½ hours.

You can also cook it on LOW for 6 to 8 hours if you're heading out for the day.

SIXTH STEP: Make the Slurry and Thicken the Sauce

In a small bowl, stir together the cornstarch and cool water until smooth. Remove the lid, stir the slurry into the slow cooker, and let the sauce thicken for up to 30 minutes.

If it's taking longer than expected, crack the lid slightly to let some steam escape. That helps it tighten up faster.

SEVENTH STEP: Serve!

Serve your pepper steak and gravy over jasmine rice. Jasmine soaks up the sauce better than brown rice and gives it that classic pepper steak feel. While the sauce is thickening, it's the perfect time to get your rice going.

If you love making takeout style meals at home, try:

• Copycat Panda Express Mushroom Chicken
• Shrimp Fried Rice
• Teriyaki Steak Bites
• Kung Pao Chicken

So much yummier than take-out, and easy to make at home (at a fraction of the cost!).

In the Fridge: Store leftovers in an airtight container for up to 3 days. Let it cool to room temperature before refrigerating. The flavor actually deepens overnight, so don't sleep on the leftovers. Just add a splash of water when reheating because the sauce thickens in the fridge.

In the Freezer: Store in a sealed, airtight container and freeze for up to one month.

Make Ahead: Slice the beef ahead of time, put it in a Ziploc bag, and squeeze out all the air. Put it in the fridge until you're ready to cook. You can do the same with the veggies. The sauce can also be made ahead and stored separately.

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Crockpot Pepper Steak Recipe

This crockpot pepper steak is loaded with tender beef, fresh peppers, and onions, all slow cooked in a rich, glossy sauce that tastes like it came from your favorite takeout spot. A quick sear before the slow cooker does the rest is the secret to next-level flavor.

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Prep Time 30 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Course Dinner

Cuisine Asian

Servings 6

Calories 166 kcal

Ingredients

  

1x2x3x

• 2 tablespoons olive oil
• 3 pounds top round London broil (sliced into ½ x 2-inch strips)
• 2 cups very hot water
• 2 teaspoons beef bone broth concentrate
• ¾ cup low-sodium soy sauce
• ¼ cup light brown sugar
• 2 tablespoons minced garlic
• 2 tablespoons fresh grated ginger
• 2 tablespoons seasoned rice wine vinegar
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 2 cups red bell pepper (sliced into ½ x 2-inch strips (approximately 2 peppers))
• 2 cups green bell pepper (sliced into ½ x 2-inch strips (approximately 2 peppers))
• 2 cups yellow onion (sliced into ½-inch strips (approximately 2 medium onions))
• 4 tablespoons cornstarch
• 3 tablespoons cool water

DIRECTIONS

 

• Heat the olive oil in a large skillet over high heat. Pat the beef strips dry with a paper towel. Working in two batches, brown the beef strips for 3 to 5 minutes per batch. Transfer to a plate. You're looking for color, not fully cooked beef. Pink in the center is fine.
• In a liquid measuring cup, combine the hot water and beef bone broth concentrate. Stir until fully dissolved. Set aside.
• In a separate liquid measuring cup, combine the soy sauce, brown sugar, garlic, ginger, rice wine vinegar, black pepper, and red pepper flakes. Stir until the sugar dissolves. Set aside.
• Add the sliced onions, red bell pepper, and green bell pepper to the bottom of a 6-quart slow cooker. Top with the browned beef strips.
• Pour the broth and sauce over the beef and vegetables.
• Cover and cook on HIGH for 3½ hours or LOW for 6 to 8 hours.
• In a small bowl, stir together the cornstarch and cool water until smooth.
• Remove the lid, pour in the slurry, and stir immediately. Allow the sauce to thicken for up to 30 minutes. Serve over jasmine rice.

Notes

• Slice the beef against the grain for the most tender results. London broil has long muscle fibers and the direction of your cuts matters more than most people realize.
• Partially freeze the beef for 20 to 30 minutes before slicing for cleaner, more even strips.
• If your slow cooker has a sear setting, you can brown the beef directly in the insert and skip the extra pan.
• For peppers with a little more texture, add them during the last 60 to 90 minutes of cooking instead of at the beginning.
• If the sauce isn't thickening after 30 minutes, crack the lid slightly to let some steam escape.
• Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of water when reheating as the sauce thickens in the fridge.
• To freeze, store in an airtight container for up to one month.

Nutrition

Calories: 166kcal | Carbohydrates: 27g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1162mg | Potassium: 417mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1765IU | Vitamin C: 108mg | Calcium: 47mg | Iron: 1mg

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