Why You’ll Love This Recipe
- Melt-in-Your-Mouth Beef – Slow cooking ensures the sirloin is incredibly tender.
- Savory & Rich Flavor – A combination of soy sauce, tomatoes, and seasonings creates a deeply satisfying taste.
- Minimal Prep, Maximum Taste – A few simple steps lead to a hearty, flavorful meal.
- Perfect for Meal Prep – Leftovers store well and taste even better the next day.
Ingredients
- 2 pounds beef sirloin, cut into 2-inch strips
- ¾ teaspoon garlic powder (or to taste)
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- ¼ cup hot water
- 1 tablespoon cornstarch
- ½ cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5-ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Season & Sear the Beef – Sprinkle the beef strips with garlic powder. Heat vegetable oil in a large skillet over medium heat and sear the beef for about 5 minutes per side until browned. Transfer to the slow cooker.
- Prepare the Sauce – Dissolve the bouillon cube in hot water, then mix in the cornstarch until fully combined. Pour this mixture into the slow cooker with the beef.
- Add Vegetables & Seasonings – Stir in the chopped onion, bell peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt.
- Slow Cook – Cover and cook on High for 3-4 hours or Low for 6-8 hours, until the beef is tender.
- Serve & Enjoy – Serve hot over rice or noodles for a complete meal.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Total Time: Up to 8 hours 10 minutes
Variations
- Spicy Kick – Add red pepper flakes or a dash of hot sauce for some heat.
- Extra Veggies – Add mushrooms, carrots, or red bell peppers for more variety.
- Thicker Sauce – Mix in an extra tablespoon of cornstarch with water during the last 30 minutes of cooking.
- Gluten-Free Option – Use tamari or coconut aminos instead of soy sauce.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm on the stovetop over medium heat or microwave in 30-second intervals, stirring in between.
FAQs
Can I use a different cut of beef?
Yes! Flank steak, chuck roast, or even skirt steak can work well.
Do I have to sear the beef first?
Browning adds extra flavor, but you can skip this step if needed.
Can I use fresh tomatoes instead of canned?
Yes! Use about 2 cups of fresh diced tomatoes in place of canned stewed tomatoes.
What’s the best way to serve pepper steak?
It pairs perfectly with white rice, brown rice, or even egg noodles.
Can I cook this on the stovetop instead?
Yes! Simmer everything in a large skillet over low heat for 45 minutes to 1 hour until the beef is tender.
How do I make the sauce less salty?
Use low-sodium soy sauce and low-sodium beef bouillon to reduce saltiness.
Can I make this in an Instant Pot?
Yes! Sauté the beef, then cook on high pressure for 15 minutes, followed by a quick release.
What can I use instead of cornstarch?
Arrowroot powder or flour can be used as a thickening agent.
Can I double the recipe?
Yes! Just make sure your slow cooker is large enough to accommodate everything.
Is this dish kid-friendly?
Yes! The mild, savory flavors make it great for the whole family.
Conclusion
Pepper Steak in a Crock Pot is an easy, flavorful dish that brings classic takeout flavors straight to your kitchen. With minimal effort, this slow-cooked meal delivers tender beef, vibrant bell peppers, and a rich, savory sauce that pairs perfectly with rice or noodles. Whether for a weeknight dinner or meal prep, this recipe is a winner!
Pepper Steak in a Crock Pot
- Total Time: Up to 8 hours 10 minutes
- Yield: 4-6 servings
- Diet: Gluten Free
Description
This Pepper Steak in a Crock Pot is a savory, slow-cooked meal featuring tender beef strips, bell peppers, and a rich, flavorful sauce. Perfect for busy weeknights, this easy dish delivers restaurant-quality taste with minimal effort. Serve over rice or noodles for a hearty, satisfying dinner!
Ingredients
- 2 pounds beef sirloin, cut into 2-inch strips
- ¾ teaspoon garlic powder (or to taste)
- 3 tablespoons vegetable oil
- 1 cube beef bouillon
- ¼ cup hot water
- 1 tablespoon cornstarch
- ½ cup chopped onion
- 2 large green bell peppers, roughly chopped
- 1 (14.5-ounce) can stewed tomatoes, with liquid
- 3 tablespoons soy sauce
- 1 teaspoon white sugar
- 1 teaspoon salt
Instructions
- Season & Sear the Beef: Sprinkle garlic powder over the beef strips. Heat vegetable oil in a skillet over medium heat and sear the beef for about 5 minutes per side until browned. Transfer to the slow cooker.
- Prepare the Sauce: Dissolve the beef bouillon cube in hot water, then mix in cornstarch until fully combined. Pour into the slow cooker with the beef.
- Add Vegetables & Seasonings: Stir in onion, bell peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt.
- Slow Cook: Cover and cook on High for 3-4 hours or Low for 6-8 hours, until the beef is tender.
- Serve & Enjoy: Serve hot over rice or noodles for a complete meal.
Notes
- Spicy Kick: Add red pepper flakes or a dash of hot sauce.
- Extra Veggies: Include mushrooms, carrots, or red bell peppers.
- Thicker Sauce: Mix 1 tablespoon cornstarch with 2 tablespoon water and add during the last 30 minutes.
- Gluten-Free Option: Use tamari or coconut aminos instead of soy sauce.
- Stovetop Method: Simmer everything on low for 45 minutes to 1 hour.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Baking
- Cuisine: American
