Description

Pepper Steak in a Crock Pot is a savory and flavorful dish that combines tender beef, vibrant bell peppers, and a rich, savory sauce. Slow-cooked to perfection, this easy-to-make dish requires minimal effort, perfect for a busy weeknight or a weekend family dinner.

Ingredients

1 ½ pounds flank steak or sirloin, thinly sliced

1 onion, sliced

2 bell peppers, sliced (choose any color you prefer)

2 cloves garlic, minced

1 cup beef broth

¼ cup soy sauce

¼ cup oyster sauce

2 tablespoons brown sugar

1 tablespoon cornstarch (optional, for thickening)

1 teaspoon sesame oil

½ teaspoon ground black pepper

1 tablespoon vegetable oil (for searing)

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Instructions

Slice the beef into thin strips. If using a tougher cut like flank steak, freeze for 30 minutes before slicing to make it easier.
Heat vegetable oil in a skillet over medium-high heat. Add the sliced beef in batches and sear each side for 1-2 minutes.
Transfer the seared beef to the Crock Pot. Add onion, bell peppers, garlic, beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, and black pepper.
Cover the Crock Pot and cook on low for 6-8 hours or high for 3-4 hours until beef is tender and vegetables are soft.
If you prefer a thicker sauce, combine cornstarch and water, and stir into the sauce during the last 30 minutes of cooking.
Serve over rice or noodles for a complete meal.

Notes

For a spicier version, add sliced jalapeños or red pepper flakes.
Use tamari sauce instead of soy sauce to make the dish gluten-free.
You can add other vegetables like carrots, peas, or mushrooms for more texture and flavor.
Freezing: You can freeze the cooked pepper steak for up to 3 months. Reheat by thawing overnight and heating on the stove or in the microwave.

Prep Time: 15 minutes
Cook Time: 3-8 hours
Category: Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 300
Sugar: 8g
Sodium: 650mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 26g
Cholesterol: 65mg