Crock Pot Pepper Steak is a simple and tasty dish. It features tender steak cooked with bell peppers and a savory sauce, all made effortlessly in your slow cooker!
This meal fills the house with a cozy smell as it cooks. I like serving it over rice or noodles—it’s like a warm hug in a bowl! 😋
Key Ingredients & Substitutions
Flank Steak: Flank steak is great for this dish as it becomes tender in the slow cooker. If you can’t find flank steak, try sirloin or skirt steak as alternatives. Both will work well with the cooking method.
Bell Peppers: I used green and red bell peppers for sweetness and crunch. You can swap them for yellow or orange peppers for a milder flavor, or even zucchini if you’re looking for a lower-carb option.
Beef Broth: Beef broth adds richness. You can substitute it with chicken broth or vegetable broth for a lighter version. For a deeper flavor, use low-sodium broth.
Soy Sauce: Soy sauce gives umami and saltiness. If you’re gluten-free, choose tamari or coconut aminos as a substitute. I always prefer low-sodium soy sauce to control the saltiness.
Ginger: Fresh ginger offers a nice zing. If fresh isn’t available, ground ginger works just as well, though it’s less vibrant.
How Can I Achieve Perfectly Searing the Steak?
Searing the steak before adding it to the slow cooker is a key step for sealing in the flavors. The high heat locks in juices, creating a richer taste in the final dish. Here’s how to do it right:
- Use a heavy skillet and reduce the heat to medium-high. Adding too much at once can lower the skillet’s temperature.
- Cook the sliced steak in batches, ensuring not to overcrowd the pan. Each piece should have space to brown properly.
- Brown for 2-3 minutes per side until golden. Don’t worry if it’s not fully cooked; it will finish in the slow cooker!
How to Make Crock Pot Pepper Steak?
Ingredients You’ll Need:
For the Main Dish:
- 2 lbs flank steak, sliced into thin strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
For the Sauce:
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons olive oil
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon ginger (freshly grated or ground)
- 1 teaspoon sugar (optional, for balance)
For Serving:
- Cooked rice or noodles (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, followed by cooking time of 6-8 hours on low or 4 hours on high in the slow cooker. Just a little setup, and then let the Crock Pot do the work!
Step-by-Step Instructions:
1. Searing the Steak:
Start by heating the olive oil in a skillet over medium-high heat. Once the oil is hot, add the sliced flank steak. Sear the steak for a few minutes until it’s browned on all sides. This adds great flavor! After it’s browned, remove the steak from the skillet and set it aside.
2. Preparing the Vegetables:
In your slow cooker, combine the sliced green and red bell peppers, sliced onion, and minced garlic. This mix will give your dish a lovely base and nice aroma as it cooks.
3. Making the Sauce:
In a separate bowl, whisk together the beef broth, soy sauce, black pepper, salt, ginger, and optional sugar. Once combined, add the cornstarch and mix well to ensure it’s fully dissolved. This will help to thicken your sauce later.
4. Combining Everything:
Now, gently place the seared steak on top of the vegetables in the slow cooker. Pour the broth mixture over the steak and veggies, making sure everything is nicely coated. Don’t worry if it looks a little full; it will cook down beautifully!
5. Cooking:
Cover the slow cooker with the lid, and set it to cook on low for 6-8 hours or on high for about 4 hours. The steak will become tender and flavorful as it cooks away!
6. Serving:
Once the cooking time is up, give the mixture a good stir and taste to see if it needs any extra seasoning. Serve the pepper steak hot over cooked rice or noodles, if you’d like. Enjoy your delicious meal!
Can I Use a Different Cut of Meat?
Absolutely! If you don’t have flank steak, you can substitute with sirloin, chuck roast, or even tenderloin. Just keep in mind that cooking times may vary a bit; tougher cuts may require longer cooking to become tender.
What If I Don’t Have Beef Broth? Can I Substitute It?
No problem! You can use chicken broth or vegetable broth as alternatives. If you have a beef bouillon cube or concentrate, dissolve it in water to make a quick beef broth substitute!
Can I Add More Vegetables?
Yes! Feel free to add more veggies such as carrots, snap peas, or mushrooms. Just chop them into similar sizes to ensure even cooking. Add heartier vegetables like carrots earlier in the cooking process to give them enough time to soften.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, use the microwave or reheat in a skillet over low heat. You can also freeze leftovers for up to 3 months; just make sure to cool completely before freezing!
