When your day runs longer than planned, the last thing you want is to spend ages in the kitchen. This Crock Pot Beef Pepper Steak is like a quiet helper that takes over, turning simple ingredients into a meal that smells like home and comfort. The peppers and onions soften just right, mingling with tender beef in a sauce that’s rich but not overpowering.
I remember the first time I tried this recipe. I was juggling a few things—texts popping in, a distracted cat weaving around my legs—and I wasn’t sure if I’d sliced those peppers thin enough. But as the hours passed, the slow cooker worked its magic, and the kitchen started to fill with this incredible aroma that made me forget the chaos for a moment. When I finally sat down to eat, the meat was so tender it practically melted, and the veggies still had a gentle crunch that felt like a little victory. It’s the kind of dish that doesn’t demand constant attention but rewards you with something pretty satisfying.
Why You’ll Love It:
- The slow cooker does most of the work, freeing you up to do other things, though you’ll still need to sear the beef first.
- The mix of colorful bell peppers and onions keeps the dish vibrant and gives a nice texture contrast to the tender beef.
- The sauce is savory with a hint of sweetness, but it’s not too heavy—perfect over rice or noodles.
- It’s simple—and that’s kind of the point. It doesn’t require fancy ingredients or complicated steps.
If you’re a little wary about getting the timing right with slow cookers, don’t worry too much. I haven’t tested it with every model, but generally, low and slow is your friend here. The beef comes out tender, and the peppers keep their bite without becoming mushy.
PrintCrock Pot Beef Pepper Steak
A flavorful and tender beef pepper steak slow-cooked to perfection in a savory sauce with bell peppers and onions. Perfect for an easy weeknight dinner served over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4
Ingredients
1 pound beef sirloin steak, thinly sliced into strips
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 medium onion, thinly sliced
3 cloves garlic, minced
1 cup beef broth
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon black pepper, freshly ground
1/2 teaspoon salt
2 tablespoons vegetable oil
Instructions
In a large skillet, heat vegetable oil over medium-high heat.
Add the thinly sliced beef sirloin strips and sear for 2-3 minutes until browned but not fully cooked. Remove beef and set aside.
In the same skillet, add minced garlic and sliced onions. Sauté for 2 minutes until fragrant and slightly softened.
Transfer the beef, sautéed onions, and garlic to the crock pot.
Add the sliced red, green, and yellow bell peppers to the crock pot.
In a medium bowl, whisk together beef broth, soy sauce, oyster sauce, black pepper, and salt.
Pour the sauce mixture over the beef and vegetables in the crock pot. Stir gently to combine.
Cover and cook on low for 5 to 6 hours or on high for 3 to 4 hours until the beef is tender and vegetables are cooked but still crisp.
About 15 minutes before serving, mix cornstarch and water in a small bowl to create a slurry.
Stir the cornstarch slurry into the crock pot to thicken the sauce. Cover and cook on high for an additional 15 minutes.
Stir well before serving. Serve hot over steamed rice or noodles.
Kitchen Notes: You don’t need any special gadgets for this one—just a reliable slow cooker and a skillet for that quick sear. Serving it over freshly steamed rice or your favorite noodles makes it feel a bit more substantial. If you want to switch things up, sometimes I swap in different colored peppers or add a splash of chili sauce for a little heat, but I’m still figuring out how those changes come out every time. Sometimes a sprinkle of fresh herbs like parsley or green onions at the end adds a nice touch, but it’s not a must.
FAQ:
Q: Can I prepare this ahead of time? A: You can prep the beef and veggies the night before and store them in the fridge, then start the slow cooker in the morning.
Q: What if I don’t have oyster sauce? A: You can leave it out or add a bit more soy sauce, but the flavor will be slightly different.
Q: Can I freeze leftovers? A: It’s best not to freeze this dish because the peppers might get mushy when thawed.
Take a moment to imagine the aroma filling your kitchen as this Crock Pot Beef Pepper Steak simmers away, then grab your slow cooker and let it do the heavy lifting. You’ll have dinner ready with minimal fuss and a lot of flavor waiting for you.