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A close-up shot of the ingredients for crock pot pepper steak simmering in the slow cooker. You can see the tender beef, onions, and colorful bell peppers in the savory sauce.

Slow Cooker Pepper Steak (Easy & Tender!)

This Slow Cooker Pepper Steak is the ultimate easy dinner! This recipe features tender beef strips, colorful bell peppers, and a rich, savory sauce all made in your crock pot for a delicious set-and-forget meal.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: American, Asian-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs beef sirloin or flank steak sliced thinly against the grain
  • 1 large yellow onion sliced
  • 3 bell peppers (assorted colors) sliced
  • 4 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 cup beef broth low-sodium
  • 1/2 cup soy sauce low-sodium
  • 2 tbsp brown sugar packed
  • 1 tsp sesame oil
  • 3 tbsp cornstarch
  • 3 tbsp cold water

Equipment

  • 1 Slow Cooker A 6-quart slow cooker is recommended.
  • 1 Sharp knife
  • 1 Small Bowl For making the cornstarch slurry.

Instructions
 

Main
  1. Pat the steak dry and slice it thinly against the grain. In the bottom of your slow cooker, whisk together the beef broth, soy sauce, brown sugar, sesame oil, minced garlic, and grated ginger.
  2. Add the sliced beef and onions to the slow cooker. Stir everything to coat the beef in the sauce. Cover and cook on low for 4-5 hours or on high for 2-3 hours.
  3. About 30-45 minutes before the cooking time is up, stir in the sliced bell peppers. Re-cover and cook until they are crisp-tender.
  4. In a small bowl, whisk the cornstarch and cold water together to form a slurry. Pour the slurry into the slow cooker and stir gently until the sauce begins to thicken. Serve hot.

Notes

Slicing Tip: For easier slicing, place the beef in the freezer for 20-30 minutes before cutting. This firms it up, allowing for thinner, more uniform slices.
Spice it Up: Add a pinch of red pepper flakes or a dash of sriracha to the sauce for a little heat.
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