Crockpot Pepper Steak Recipe

Close-up overhead photo of Crock Pot Pepper Steak served over white rice with tender beef strips, red and green bell peppers, onions, and rich brown sauce.

No ratings yet

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.

Prep Time30

Cook Time4

Total Time4 30

Course: Dinner

Cuisine: Asian

Servings:

Calories: 166kcal

Author: Shauna

Ingredients

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

Instructions

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