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Delicious crockpot pepper steak served with green peppers and rice.

Crockpot Pepper Steak

A comforting and savory dish that's easy to prepare and perfect for family dinners, with tender beef and delicious sauce cooked to perfection in a slow cooker.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 7 hours
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 420
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs sirloin steak (cut into strips) Use lean sirloin, sliced against the grain
  • 2 teaspoons minced garlic Fresh garlic = bigger flavor
  • 2 tablespoons olive oil For browning the beef
  • 2/3 cup hot water To dissolve the beef bouillon
  • 1 cube beef bouillon cube
  • 1 tablespoon cornstarch For thickening the sauce
  • 1 cup chopped onion
  • 3 tablespoons soy sauce Use low-sodium soy to control salt
  • 1 teaspoon brown sugar
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons Worcestershire sauce
  • Freshly ground black pepper (to taste) Add according to preference
  • 2 whole bell peppers (sliced) Slice uniformly for even cooking

Method
 

Preparation
  1. Heat the olive oil in a skillet over medium-high heat until it shimmers. Add the sirloin strips and sauté in a single layer until they sizzle and brown; flip when edges turn golden. Set aside.
  2. In a small bowl, dissolve the beef bouillon cube into hot water, stirring until it melts. Whisk in the cornstarch until smooth and glossy.
  3. Pour the bouillon mixture into the crockpot. Add the soy sauce, brown sugar, Worcestershire sauce, diced tomatoes, and a few grinds of black pepper. Stir to combine.
  4. Add the chopped onions and the browned beef to the crockpot. Stir everything to mix the meat and veggies in the sauce.
Cooking
  1. Cover and cook on high for 3 hours or low for 6–7 hours.
  2. About 1 hour before serving, add the sliced bell peppers. They will soften but keep a little snap.
  3. Check for doneness: the beef should shred slightly with a fork, and the sauce should coat the back of a spoon. If the sauce is thin, uncover and cook for an additional 15–20 minutes.
Serving
  1. Serve hot over rice, noodles, or mashed potatoes, and grind extra black pepper on top.

Notes

Brown the beef in batches to maintain a good crust; avoid adding peppers too early to prevent mushiness. For brightness, stir in a teaspoon of smoked paprika or a splash of rice vinegar.