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Completed slow cooker pepper steak in the crock pot.

Easy Slow Cooker Pepper Steak

Samantha Erb
An easy slow cooker pepper steak that uses simple ingredients like sirloin steak, sweet peppers, and onions but still packs on the flavor.
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Prep Time 20 minutes
Cook Time 8 hours
Course Dinner Recipes
Cuisine American
Servings 6
Calories 250 kcal

Equipment

Ingredients

  • 3 sweet bell peppers red bell pepper, green, orange, thinly sliced into inch strips
  • 2 lbs top sirloin steak
  • 1/2 yellow onion thinly sliced
  • 1 cup beef stock
  • 1/4 cups soy sauce
  • 2 tbsp brown sugar
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 2 tbsp cornstarch + 2 tbsp cold water for cornstarch slurry

Instructions
 

  • Slice the top sirloin against the grain into thin strips about 1/4 inch thick.
  • Add the beef strips to the slow cooker, then sprinkle the garlic powder, ground ginger, brown sugar, salt, and black pepper over it and toss to coat it evenly.
  • In a small container, whisk together beef stock and soy sauce.
  • Pour the sauce mixture over the seasoned beef in the slow cooker and then layer the sliced bell peppers and onion on top of the beef. For crunchier veggies, add them in the last hour.
  • Cover and cook on LOW for 6-8 hours or on HIGH heat for 3-4 hours, until the tender meat and vegetables are soft.
  • In a small bowl, mix the cornstarch slurry. Stir it into the slow cooker during the last hour of cooking. Let the sauce thicken then serve!

Notes

  • To make the steak easier to slice thinly, set it in the freezer for 20 minutes before slicing.
  • It's optional, but marinate the steak after covering the steak with the seasonings in the fridge inside the Crock Pot for up to an hour to let the spices really sink into the steak.
  • To cut across the grain, look for the lines of muscle fibers. Slice perpendicular to them for super tender slices.
  • Try to chop the vegetables evenly so they cook more evenly.
  • Beef needs to reach an internal temperature of 145 degrees F to be safe to eat. 
  • Store leftovers in an airtight container in the fridge for 3-4 days or in the freezer for up to 3 months.
  • Reheat leftovers in a saucepan on low heat on the stove top with a splash of broth to refresh the sauce.

Nutrition

Calories: 250kcalCarbohydrates: 12gProtein: 36gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 89mgSodium: 1096mgPotassium: 789mgFiber: 2gSugar: 7gVitamin A: 1864IUVitamin C: 77mgCalcium: 50mgIron: 3mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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