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Crock Pot Beef Pepper Steak

Crock pot beef pepper steak - the image is a close-up of a plate of food. the plate is round and has a light brown rim. the food appears to be a stir-fry with sliced beef, red and green bell peppers, and sliced onions. the beef is cooked medium-rare and the bell peppers are bright red and yellow. the onions are sliced into thin strips and are scattered throughout the dish. the dish is garnished with sesame seeds. the background is a wooden table.

A delicious and easy slow cooker recipe featuring tender beef strips, bell peppers, and a savory soy-based sauce. Perfect for a comforting weeknight dinner served over rice or noodles.

Ingredients

Scale

1 pound beef sirloin steak, thinly sliced into strips
1 large green bell pepper, sliced into thin strips
1 large red bell pepper, sliced into thin strips
1 medium onion, sliced into thin strips
3 cloves garlic, minced
1 cup beef broth
1/4 cup low sodium soy sauce
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
1/2 teaspoon crushed red pepper flakes

Instructions

In a large skillet, heat vegetable oil over medium-high heat.
Add the sliced beef strips and sear for 2-3 minutes until browned but not fully cooked. Remove from heat.
In the crock pot, combine beef broth, soy sauce, brown sugar, minced garlic, ground black pepper, salt, and crushed red pepper flakes. Stir well.
Add the seared beef strips, sliced green bell pepper, red bell pepper, and onion to the crock pot. Stir to combine.
Cover and cook on low for 5 to 6 hours, or on high for 3 to 4 hours, until beef is tender and vegetables are cooked.
About 30 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 on high for an additional 20 to 30 minutes until the sauce has thickened.
Serve hot over steamed rice or noodles.