Tender strips of beef and bell peppers in a rich sauce is a tasty Crock-Pot recipe that you need in your life. This easy dinner for Slow Cooker Pepper Steak has Asian flavors that are sweet, salty, & savory.
Why this Easy CrockPot Pepper Steak Recipe is Amazing: My version is a quick "Dump & Go" recipe that has extra sauce, perfect for serving over rice or noodles.
I first had this at a Chinese restaurant as a kid & it was very Americanized (admittedly like my recipe). Over the years I found the CrockPot, instead of the wok, really makes for the most succulent strips of steak.
This recipe is a family favorite like my recipe for Slow Cooker Salisbury Steak. Kids especially appreciate the beef that requires no cutting & is easy to chew. Ok, now we cook!
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Ingredients
Here is all you need to make this budget-friendly recipe. This is one of the best Crockpot recipes without any canned or condensed soups.
Many items you likely already have in your pantry or refrigerator. So all you need is a few fresh items - steaks, peppers, & onion.
Timesaver Tip: Buy chopped onions or steak cut already into strips (like stew meat).
Here are the ingredients needed to make pepper steak from scratch.
- Round Steak - this thin cut of beef is cheaper than other cuts & slicing into strips easily. (sirloin or NY strip also works)
- Bell Peppers - cut into strips & use a variety of colors for a pretty recipe.
- Onion - white or yellow chopped.
- Beef Broth - base of the sauce & the main cooking liquid.
- Soy Sauce - for saltiness & classic Chinese flavor
- Brown Sugar - sweetness for balance.
- Spices - minced garlic, red pepper flakes, & black pepper.
- Cornstarch - to thicken the sauce.
See the recipe card for quantities & substitutions/variations. The tips section below includes ingredient notes for keto, paleo, & gluten-free variations.
How to Make Slow Cooker Pepper Steak
This recipe is basically a dump & go CrockPot meal. Once everything is cut, throw it all into the slow cooker, set it, and let the magic happen. All it needs is a final step to thicken the sauce & dinner is done.
Here are the easy steps for making slow cooker pepper beef.
- Prep the Ingredients
- Add Ingredients to Slow Cooker
- Thicken the Sauce
- Serve & Enjoy
See the recipe card for full instructions.
1 - Prep the Ingredients
Begin by cutting the steak and bell peppers into thin strips. Aim for making all the pieces the same size so they cook at the same rate.
Chop up the onions & mince the garlic next. If you are making the broth from bouillon, prep that as well.
2 - Add Ingredients & Cook
To the insert of your slow cooker, add the steak, peppers, onion, & garlic.
Pour in the beef broth & soy sauce. Next add the brown sugar, black pepper, & red pepper flakes.
Stir to combine. The ingredients will not be full submerged & that is ok.
Set the slow cooker to HIGH and set for 4.5 hours. After 4 hours it will look like this & the meat will be tender.
HINT: for more crisp bell peppers, add them halfway through cooking instead of at the beginning.
3 - Thicken the Sauce
Remove some broth & let cool for 5 minutes. If serving with rice, now is the perfect time to get that started.
Whisk the cornstarch into cool broth & add it back to the pepper steak. Stir to combine & let it cook for the sauce to thicken for the remaining minutes.
4 - Serve & Enjoy
Once the sauce is thick & the 4.5 hours on the timer is done it is ready to serve. It can remain on warm for a few hours which makes it a great meal to prep before work & enjoy when you get home.
The thick brown soy & beef sauce should cling to the steak & vegetables. The sauces in Asian dishes like this and my Ground Pork Stir Fry is what makes these fantastic.
SPICY: To kick up the heat, double the amount of red pepper flakes while cooking or add hot sauce when serving.
Serve over white, brown, or cauliflower rice. For added flavor, serve with my recipe for Chicken Broth Rice. Together this makes for easy meal planning for your busy work week.
Top Tips & Behind the Scenese
Here's my recipe for success - including what I learned when testing, fun stories, recipe history, and more.
- TOP TIP #1 - Partially frozen steak is the easiest way to cut steak & get uniform shapes. The semi-solid meat doesn't slip or slide which makes it also safer when using a sharp knife. Just 30-45 minutes in the freezer before slicing.
- Buy precut ingredients to save prep time.
- Equipment recommendations: Slow Cooker - any size that is 3 quart or larger will work. & a Sharp Chefs Knife - makes cutting the steak & peppers easy.
- What other steak is good for making pepper steak? Try using london broil, flank, NY, or sirloin strips as a substitute.
- This dish is a classic stir fry dish from China & this recipe was adapted for the CrockPot.
- The first time I made this my kids thought it was a bit chewy. So if yours isn't tender & almost falling apart, cook it longer.
- How spicy do you like yours? I double the red pepper flakes sometimes.
- Gluten-Free Version - use Tamari for gluten-free instead of soy sauce.
- Paleo Version - Omit the cornstarch (use potato or tapioca starch) & substitute soy sauce with coconut aminos.
- Keto - this is already low-carb at 10g per serving but use monkfruit brown sugar as a substitute.
RECIPE NOTE: this recipe was originally published June 2024. It has been updated to include nutritional information, keto, gluten-free, & paleo ingredient notes, substitutions, additional photos, concise steps, and tips for republishing in 2025.
Slow Cooker Pepper Steak
Equipment
- Slow Cooker any CrockPot at least 3 quart or larger
Ingredients
- 1.5 pounds round steak cut into strips
- 2 bell peppers cut into strips
- ½ cup onion diced
- 1 teaspoon garlic minced
- 1.5 cups beef broth
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
Instructions
- Place the beef, bell peppers, onions, & garlic in the slow cooker.1.5 pounds round steak, 2 bell peppers, ½ cup onion, 1 teaspoon garlic
- Pour in the broth & soy sauce. Sprinkle on the spices & sugar - stir to combine everything.1.5 cups beef broth, 3 tablespoons soy sauce, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 1 tablespoon brown sugar
- Cover & set the slow cooker to high for 4.5 hours.
- After cooking for 4 hours, the meat is cooked through & tender. Now it is time to thicken the sauce. Remove ⅓ cup of the liquid from the crock pot & place in a small mixing bowl. Let it cool for 5 minutes. whisk in the cornstarch. Stir the mixture back into the crockpot and continue to cook for the final minutes. (great time to start the rice)3 tablespoons cornstarch
- Once the sauce has thickened, spoon over cooked rice. Enjoy!
Notes
- Use sliced flank steak, sirloin, NY strip, or London broil instead of round steak.
-
- Gluten-Free Version - use Tamari for gluten-free instead of soy sauce.
- Paleo Version - Omit the cornstarch (use potato or tapioca starch) & substitute soy sauce with coconut aminos.
- Keto - this is already low-carb at 10g per serving but use monkfruit brown sugar as a substitute.
- Combine all ingredients & freeze in a Ziploc bag. Freeze for up to 3 months. Defrost in the refrigerator before adding to the CrockPot to cook as directed.
- Buy precut onions, peppers, and/or steak to save time.
- Semi-frozen steak cut easily & makes it safer to get uniform shapes.
- Store leftovers in the refrigerator for up to 3 days or freeze for up to a month.
- Reheat in the microwave for 1-2 minutes, serving size will vary.
Nutrition
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Katie says
Could this be cooked on low for 8 hours?
Angela says
Yes it can. I thought I had that information listed - I will double check and add that if needed. Thanks for asking.
Kim says
Some of my meat fell apart but that is ok, it was so tender and cooked fast in my Crockpot. Did not change a thing and it had plenty of sauce for the rice. Will make again - do you think it would work with strips of chicken instead too for something different?
Angela says
I am glad you enjoyed the recipe. I have not tried it with a different meat cut in strips (pork, chicken, etc). Though not recipe tested, if the meat is cut into similar size as the steak would have been it will likely work just fine. If you try it, let me know.