Crockpot Pepper Steak | Easy Dump and Go Dinner Recipe
This Crockpot Pepper Steak recipe offers a simple and flavorful dump-and-go dinner option featuring tender flank steak cooked low and slow with bell peppers, onions, and a savory soy-based sauce. Perfect for busy weeknights, this hearty dish delivers a comforting combination of sweet and savory flavors with minimal prep work.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American Chinese
Ingredients
Beef and Coating
- 2 pounds flank steak, sliced into 1/4-inch strips
- 3 tbsp cornstarch
Vegetables
- 1 large green bell pepper, sliced thick
- 1 large red bell pepper, sliced thick
- 1 medium onion, sliced thick
- 14.5 ounce can petite diced tomatoes, with liquid
Sauce and Seasonings
- 1/2 cup beef broth (or water)
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 1 tsp Worcestershire sauce
- 3 garlic cloves, minced
- 1 tsp fresh ginger, peeled and minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Prepare the Meat: Place the sliced flank steak into a 7-quart slow cooker pot. Sprinkle the cornstarch evenly over the meat and stir to coat all pieces thoroughly. This will help thicken the sauce as it cooks.
- Add Vegetables: Layer the thickly sliced green and red bell peppers, onions, and the can of petite diced tomatoes with their liquid over the coated steak. For crisper vegetables, consider adding these during the last 1-2 hours of cooking time.
- Make the Sauce: In a small bowl, combine the beef broth (or water), soy sauce, brown sugar, Worcestershire sauce, minced garlic, minced fresh ginger, salt, and black pepper. Stir the mixture well to dissolve the sugar and distribute seasonings evenly.
- Combine and Cook: Pour the prepared sauce mixture over the meat and vegetables in the slow cooker. Cover with the lid and set the slow cooker to LOW, cooking for 6 hours, or alternatively on HIGH for 3 hours, until the beef is cooked through and tender.
- Serve and Enjoy: Once cooked, serve the pepper steak mixture over white rice or your preferred starch. Enjoy a warm, flavorful meal that’s effortlessly prepared.
Notes
- Flank steak is recommended, but you can substitute with sirloin steak, top sirloin, sirloin strips, or round steak.
- Slice the meat against the grain to ensure tenderness by shortening muscle fibers.
- For firmer vegetables, add the peppers and onions in the last 1-2 hours of cooking.
- The 3 tablespoons of brown sugar create a nice sticky glaze and mild sweetness, but you can reduce or omit it according to taste.
- If the sauce is too thin, ladle some out and simmer in a small pot over medium heat to reduce and thicken. The cornstarch on the meat will help the sauce gel. Return the thickened sauce to the slow cooker and stir well before serving.
