When the days get shorter and the evenings turn chilly, something about a slow-cooked meal feels just right. This Crock Pot Beef Pepper Steak brings together tender beef and colorful peppers in a rich, savory sauce that seeps into every bite. It’s the kind of dish that invites you to linger at the table, maybe with a warm blanket nearby and a good story playing in the background.
I remember the first time I made this recipe; I was rushing around trying to get everything done before a last-minute dinner guest arrived. Somehow, I forgot to set the crock pot on low at first, and it cooked a little faster than planned. But when I took that first taste, the sauce was perfectly thick, and the beef was melt-in-your-mouth tender. It wasn’t flawless timing, but it turned out just right anyway—which made me realize how forgiving this recipe can be.
Why You’ll Love It:
- Hands-off slow cooking means you can come back to a flavorful, tender meal without hovering over the stove.
- The colorful bell peppers add a fresh crunch and sweet contrast to the rich beef, making every bite interesting.
- The savory soy and oyster sauce blend is bold but not overpowering, and you can adjust the spice level with crushed red pepper flakes.
- It’s simple—and that’s kind of the point. You don’t need a dozen ingredients or complicated steps to enjoy a satisfying dinner.
- Because it cooks low and slow, the beef becomes incredibly tender, but the tradeoff is you’ll need to plan ahead a bit.
Even if you’re new to slow cooking, this recipe is a great place to start. It’s forgiving when it comes to timing, and the flavors deepen in the crock pot, making leftovers just as tasty the next day.
PrintCrock Pot Beef Pepper Steak
A flavorful and tender beef pepper steak slow-cooked to perfection in a crock pot, featuring bell peppers, onions, and a savory soy-based sauce. Perfect for an easy and comforting weeknight meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 4
Ingredients
1 1/2 pounds beef sirloin, thinly sliced into strips
1 large green bell pepper, sliced into strips
1 large red bell pepper, sliced into strips
1 medium yellow onion, thinly sliced
3 cloves garlic, minced
1/4 cup low sodium soy sauce
1/4 cup beef broth
2 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon water
1 teaspoon ground black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons vegetable oil
Instructions
In a large skillet, heat vegetable oil over medium-high heat.
Add the sliced beef sirloin and sear for 2-3 minutes until browned on all sides. Remove beef and set aside.
In the same skillet, add the sliced green and red bell peppers and onion. Cook for 3-4 minutes until slightly softened. Add minced garlic and cook for another 30 seconds.
Transfer the beef and vegetables to the crock pot.
In a small bowl, whisk together soy sauce, beef broth, oyster sauce, ground black pepper, and crushed red pepper flakes.
Pour the sauce mixture over the beef and vegetables in the crock pot.
Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until beef is tender.
About 15 minutes before serving, mix cornstarch and water in a small bowl to create a slurry.
Stir the slurry into the crock pot to thicken the sauce.
Cover and cook for an additional 15 minutes until the sauce has thickened.
Serve hot over steamed white rice or noodles.
Kitchen Notes: You don’t need any special equipment beyond a basic crock pot, which makes this recipe easy to fit into any kitchen setup. I usually serve this pepper steak over steamed white rice, but it’s just as lovely with noodles or even mashed potatoes if you’re feeling indulgent. For a little twist, sometimes I swap in a mix of bell pepper colors or add a splash of sesame oil near the end for a subtle nutty note. I haven’t tested all variations, but a handful of sliced mushrooms could also bring nice earthiness. Don’t worry if your vegetables get a bit softer than you expect—that’s just part of the slow-cooked charm.
FAQ:
Can I use a different cut of beef? Thinly sliced sirloin is ideal for tenderness, but you can try flank steak or even chuck if you cut it thin and cook long enough.
Is it spicy? The crushed red pepper flakes add a gentle kick, but you can leave them out or increase the amount depending on your heat preference.
Can I prepare this ahead of time? Absolutely! It’s great for busy days. Just toss everything in before you leave, and dinner will be waiting when you get home.
When you’re ready for a dinner that feels like a warm hug, this Crock Pot Beef Pepper Steak is calling your name. Give it a try and see how slow cooking can turn simple ingredients into something truly satisfying.