🫑 Crock Pot Pepper Steak
🍖 Ingredients:
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1½ to 2 lbs beef sirloin or flank steak, sliced into thin strips
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1 tbsp vegetable oil (for browning)
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1 onion, sliced
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1 green bell pepper, sliced
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1 red bell pepper, sliced
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3 cloves garlic, minced
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1 (14.5 oz) can diced tomatoes, with juice
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¼ cup low-sodium soy sauce
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2 tbsp brown sugar
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1 tbsp Worcestershire sauce
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1 tsp ground ginger (or 1 tbsp fresh, minced)
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½ tsp black pepper
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½ tsp crushed red pepper flakes (optional for heat)
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1 cup beef broth
To thicken (optional):
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1 tbsp cornstarch + 2 tbsp cold water (mix together to form a slurry)
🧑🍳 Instructions:
1. Sear the beef (optional, but adds flavor):
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Heat oil in a skillet over medium-high heat.
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Quickly brown the beef strips (in batches if needed), about 1–2 minutes per side.
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Transfer to the slow cooker.
2. Add everything to the crock pot:
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Add sliced onions, bell peppers, garlic, diced tomatoes (with juice), soy sauce, brown sugar, Worcestershire, ginger, black pepper, red pepper flakes (if using), and beef broth.
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Stir to combine.
3. Cook:
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Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef is tender and flavors are melded.
4. Optional — thicken the sauce:
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30 minutes before serving, stir in the cornstarch slurry.
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Turn to HIGH and cook uncovered until the sauce thickens (about 20–30 minutes).
5. Serve:
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Serve over steamed rice, noodles, or mashed potatoes.
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Garnish with sliced green onions or sesame seeds if desired.
📝 Tips & Variations:
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No searing? You can skip browning the beef — it will still be delicious, just slightly less rich in flavor.
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Add-ins: Mushrooms, baby corn, or snap peas can be tossed in during the last hour of cooking.
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Spicy kick: Add a spoonful of chili garlic sauce or extra red pepper flakes.
Let me know if you’d like a low-carb version, freezer meal prep version, or how to adapt it for instant pot cooking!
