By This Pepper Steak in a Crock Pot balances hearty flavor with a straightforward process, so you get a reliable, delicious result every time.
Pepper Steak in a Crock Pot captures the essence of meals|beef & lamb while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Pepper Steak in a Crock Pot becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
2 pounds beef sirloin, sliced into thin strips
2 tablespoons vegetable oil
1/4 cup soy sauce
1 cup beef broth
1 tablespoon minced garlic
1 tablespoon ground ginger
1 tablespoon brown sugar
1/2 teaspoon black pepper
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced
2 tablespoons cornstarch
2 tablespoons water
PREPARATION STEPS
In a large skillet, heat the vegetable oil over medium-high heat. Brown the beef strips on all sides.
Transfer the beef to the crock pot.
In a bowl, mix together soy sauce, beef broth, garlic, ground ginger, brown sugar, and black pepper. Pour over the beef.
Add the sliced bell peppers and onion to the crock pot.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
About 30 minutes before serving, mix the cornstarch with water to make a slurry. Stir the slurry into the crock pot and cook until the sauce has thickened.
Serve hot over rice or noodles.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 45 min | Total: 65 min | Servings: 4 | Calories: ~450 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
