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Pepper Steak in a Crock Pot

Tender beef strips, sweet bell peppers, and a savory-sweet sauce come together in this slow-cooked pepper steak recipe. It tastes just like takeout, but with half the effort — and your kitchen will smell amazing all day while it simmers.
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Prep Time 15 minutes
Low Cooking 6 hours
Total Time 6 hours 15 minutes
Servings 6

Ingredients
  

  • 2 lbs beef sirloin or flank steak sliced into thin strips
  • 2 large bell peppers red, green, or mix, sliced into strips
  • 1 medium onion sliced
  • 3 cloves garlic minced
  • ½ cup low-sodium soy sauce
  • ⅓ cup beef broth
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar or apple cider vinegar
  • 1 tablespoon cornstarch for thickening
  • 1 tablespoon water for cornstarch slurry
  • 1 teaspoon sesame oil optional
  • ½ teaspoon black pepper
  • ½ teaspoon red pepper flakes optional
  • 2 tablespoons vegetable oil for searing
  • 🔄 Substitute Ideas
  • Beef alternative: Use chicken breast or thighs.
  • Gluten-free: Replace soy sauce with tamari or coconut aminos.
  • Low-carb: Swap brown sugar for monk fruit or stevia.
  • Extra veggies: Add mushrooms broccoli, or snap peas near the end.

Instructions
 

  • Prep the Beef
  • Slice steak thinly against the grain. Pat dry, season lightly with salt and pepper.
  • Sear the Meat
  • Heat oil in a skillet over medium-high heat. Sear beef in batches (don’t overcrowd).
  • This step locks in flavor.
  • Load the Crock Pot
  • Transfer beef to crock pot. Add bell peppers, onion, and garlic.
  • Make the Sauce
  • In a bowl, whisk soy sauce, broth, brown sugar, vinegar, sesame oil, black pepper, and red pepper flakes.
  • Pour over beef and veggies.
  • Slow Cook
  • Cover and cook: 6–7 hours on low or 3–4 hours on high.
  • Thicken the Sauce
  • In last 30 minutes, stir cornstarch + water together. Add to crock pot, mix, and let sauce thicken.
  • Serve
  • Stir gently, adjust seasoning, and serve hot over rice or noodles.

Notes

Storage: Refrigerate up to 4 days in an airtight container.
Reheating: Warm gently on stovetop or microwave with splash of water/broth.
Freezer-friendly: Store in freezer bags up to 3 months. Thaw overnight before reheating.
For crunchier peppers: Add them in last 1–2 hours of cooking.
Make it spicy: Increase red pepper flakes or add sriracha/jalapeños.
✨ This pepper steak is comfort food made simple — rich, saucy, and packed with flavor. Once you try it, you’ll keep coming back to this slow-cooker favorite.