Crockpot Pepper Steak Recipe

Weeknights in our house can be, let’s just say, chaotic. Between school pickups, homework battles, and the general whirlwind of family life, cooking a wholesome and satisfying dinner often feels like a Herculean task. That’s where the magic of the crockpot comes in, and this Easy Crockpot Pepper Steak recipe has become an absolute lifesaver. Honestly, it’s a dish that has earned its permanent spot in our regular rotation. The aroma that fills the house as it simmers away all day is simply irresistible, and the tender, flavorful beef and vibrant peppers are always a hit, even with my pickiest eater (who, surprisingly, loves the peppers in this!). What I adore most is the sheer simplicity – minimal prep time in the morning, and by dinnertime, a hearty, delicious meal is ready to be devoured. It’s the kind of comfort food that feels both satisfying and healthy, and it’s perfect for those evenings when you want a home-cooked meal without spending hours in the kitchen. Trust me, if you’re looking for an easy, flavorful, and family-approved dinner solution, this Crockpot Pepper Steak is it.

Ingredients

This recipe is wonderfully versatile and uses readily available ingredients. Here’s what you’ll need to create this flavorful Crockpot Pepper Steak:

• Beef for Stewing: 2 lbs (approximately 900g) of beef chuck, cut into 1-inch cubes. Choosing the right cut of beef is crucial for achieving that melt-in-your-mouth tenderness that we all crave in a slow-cooked dish. Beef chuck is ideal because it has a good amount of marbling (those beautiful streaks of fat) which renders down during the long cooking process, resulting in incredibly moist and flavorful meat. Other options, though less ideal, could include beef brisket or round steak, but chuck is truly king for slow cooking. Don’t be tempted to use leaner cuts like sirloin or tenderloin, as they will become dry and tough in the crockpot.
• Bell Peppers: 3 large bell peppers, different colors (red, green, yellow, orange), sliced into strips. Bell peppers are the stars of pepper steak, adding vibrant color, a touch of sweetness, and a satisfying crunch even after slow cooking. Using a mix of colors not only makes the dish visually appealing but also adds complexity in flavor. Red peppers are the sweetest, yellow and orange peppers offer a milder sweetness, and green peppers have a slightly more earthy and subtly bitter flavor. Feel free to use whatever combination you prefer or have on hand. If you’re not a fan of bell peppers, you could substitute with other sturdy vegetables like poblano peppers for a touch of heat or even thick-cut onions for a sweeter, milder flavor profile.
• Onion: 1 large yellow onion, sliced. Onion provides a foundational aromatic base for the sauce, adding depth and savory notes. Yellow onions are a great all-purpose choice, offering a balanced flavor that sweetens as it cooks. You could also use white onions for a sharper flavor or red onions for a milder, slightly sweeter taste. If you’re sensitive to onions, you can reduce the amount or even substitute with a couple of shallots for a milder, more delicate onion flavor.
• Garlic: 3-4 cloves garlic, minced. Garlic is essential for adding that pungent, aromatic kick that elevates the overall flavor of the dish. Freshly minced garlic is always best for maximum flavor, but in a pinch, you can use pre-minced garlic from a jar. If you’re a garlic lover, feel free to add even more! Roasting the garlic beforehand can also mellow out its sharpness and add a sweeter, more complex garlicky note to the dish.
• Soy Sauce: ½ cup (120ml) low-sodium soy sauce. Soy sauce is the backbone of the savory and umami-rich sauce. Using low-sodium soy sauce is recommended to control the saltiness of the dish, especially since soy sauce can be quite high in sodium. If you are very sensitive to sodium, you can further reduce the amount or use a low-sodium alternative like tamari (which is also gluten-free) or coconut aminos for a slightly sweeter and less salty flavor.
• Beef Broth: 1 cup (240ml) beef broth. Beef broth adds moisture and richness to the sauce, enhancing the beefy flavor of the dish. Using low-sodium beef broth is again recommended to control the salt content. You can also use chicken broth or even vegetable broth as a substitute, although beef broth will provide the most authentic flavor. For an even deeper beef flavor, you can use homemade beef broth or beef bone broth.
• Tomato Paste: 2 tablespoons tomato paste. Tomato paste adds a concentrated tomato flavor, depth, and a touch of acidity to the sauce, balancing out the sweetness from the peppers and the saltiness from the soy sauce. It also helps to thicken the sauce slightly. If you don’t have tomato paste, you can substitute with a couple of tablespoons of ketchup, although it will add a bit more sweetness.
• Brown Sugar: 2 tablespoons packed brown sugar. Brown sugar adds a touch of sweetness and molasses flavor that complements the savory elements of the dish. It helps to caramelize and balance the flavors. You can use light or dark brown sugar, with dark brown sugar providing a richer molasses flavor. If you prefer to avoid brown sugar, you can use honey, maple syrup, or even a sugar substitute like erythritol, although these will alter the flavor profile slightly.
• Rice Vinegar: 2 tablespoons rice vinegar. Rice vinegar adds a subtle tang and acidity that brightens the flavors and balances the sweetness and saltiness. It also helps to tenderize the beef further. If you don’t have rice vinegar, you can substitute with apple cider vinegar or white wine vinegar, although these have slightly different flavor profiles.
• Cornstarch: 2 tablespoons cornstarch. Cornstarch is used as a thickening agent to create a luscious and glossy sauce at the end of the cooking process. It’s mixed with cold water to create a slurry, which is then added to the crockpot during the last 30 minutes of cooking. If you prefer to avoid cornstarch, you can use arrowroot powder or tapioca starch as gluten-free alternatives.
• Water: 2 tablespoons cold water (for cornstarch slurry). Cold water is essential for creating a smooth cornstarch slurry. Using warm or hot water can cause the cornstarch to clump up.
• Sesame Oil: 1 teaspoon sesame oil (optional, for finishing). Sesame oil adds a wonderful nutty aroma and flavor to the dish, especially when drizzled at the end. A little goes a long way with sesame oil, so just a teaspoon is enough to add a significant flavor boost. If you don’t have sesame oil, you can omit it, or substitute with a drizzle of olive oil for a touch of richness.
• Salt and Black Pepper: To taste. Salt and pepper are essential for seasoning the beef and the sauce. Taste and adjust the seasoning as needed throughout the cooking process. Remember that soy sauce and beef broth already contain salt, so taste before adding more salt. Freshly ground black pepper is always preferred for its brighter flavor.

Instructions

Making this Crockpot Pepper Steak is incredibly straightforward. Here’s a step-by-step guide to creating this delicious meal:

1. Prepare the Beef: Begin by patting the beef cubes dry with paper towels. This is a crucial step as it helps the beef to brown properly. Season the beef generously with salt and black pepper. Browning the beef, even though it’s going into a crockpot, is a game-changer in terms of flavor. It creates a beautiful sear and develops a depth of flavor that you wouldn’t get if you skipped this step.
2. Brown the Beef (Optional but Highly Recommended): Heat a large skillet over medium-high heat with a tablespoon of olive oil or vegetable oil. Once the skillet is hot, add the beef in batches, ensuring not to overcrowd the pan. Overcrowding will cause the beef to steam instead of brown. Sear each batch of beef for 2-3 minutes per side, until nicely browned on all sides. Remove the browned beef and set aside. Don’t worry about cooking the beef through at this stage; the goal is just to get a good sear.
3. Sauté Aromatics (Optional but Enhances Flavor): In the same skillet (no need to clean it), add the sliced onion and cook over medium heat for about 5 minutes, until softened and slightly translucent. Add the minced garlic and cook for another minute until fragrant. Sautéing the onions and garlic before adding them to the crockpot helps to mellow their sharpness and bring out their sweetness, contributing to a richer and more complex flavor in the final dish.
4. Combine Ingredients in the Crockpot: In a 6-quart or larger crockpot, combine the browned beef (if you browned it), sliced bell peppers, sautéed onions and garlic (if you sautéed them), soy sauce, beef broth, tomato paste, brown sugar, and rice vinegar. Stir everything together to ensure the beef and vegetables are evenly coated in the sauce. At this point, you can also add any optional ingredients like a pinch of red pepper flakes for a touch of heat or a bay leaf for added depth of flavor.
5. Slow Cook: Cover the crockpot and cook on low heat for 6-8 hours, or on high heat for 3-4 hours. The cooking time will depend on your crockpot and the size of your beef cubes. The beef is ready when it is fork-tender and easily shreds. Slow cooking on low heat for a longer period generally results in more tender and flavorful beef, as it allows the flavors to meld together beautifully.
6. Thicken the Sauce: About 30 minutes before serving, prepare the cornstarch slurry. In a small bowl, whisk together the cornstarch and cold water until smooth and lump-free. Pour the cornstarch slurry into the crockpot and stir well to combine. Increase the crockpot heat to high if it’s on low. Cook for another 20-30 minutes, or until the sauce has thickened to your desired consistency. The cornstarch slurry will activate as it heats up, creating a glossy and thickened sauce that coats the beef and peppers perfectly.
7. Finishing Touches: Once the sauce has thickened, turn off the crockpot. Stir in the sesame oil (if using) for a final touch of flavor. Taste and adjust seasoning with salt and pepper as needed. Garnishing with fresh chopped green onions or sesame seeds can also add a nice visual appeal and fresh flavor.
8. Serve and Enjoy: Serve the Crockpot Pepper Steak hot over rice, noodles, quinoa, or mashed potatoes. Garnish as desired and enjoy!

Nutrition Facts

(Approximate values per serving, estimations can vary based on ingredient brands and specific quantities)

• Servings: 6-8
• Calories per Serving: Approximately 350-450 calories (depending on serving size and side dishes)

Approximate Nutritional Breakdown per Serving (estimation):

• Protein: 30-40g
• Fat: 15-25g (depending on the fat content of the beef)
• Saturated Fat: 5-10g (depending on the fat content of the beef)
• Cholesterol: 100-150mg
• Sodium: 500-700mg (can be reduced further by using very low-sodium soy sauce and broth)
• Carbohydrates: 20-30g
• Fiber: 3-5g
• Sugar: 10-15g (primarily from brown sugar and natural sugars in vegetables)

Important Notes:

• These are estimates and can vary based on the specific ingredients used and serving sizes.
• Serving with rice or noodles will significantly increase the carbohydrate and calorie count.
• To reduce calories and fat, choose leaner beef and trim excess fat before cooking.
• To reduce sodium, use very low-sodium soy sauce and beef broth, and be mindful of added salt.
• This recipe is a good source of protein and provides vitamins and minerals from the beef and vegetables.

For more accurate nutritional information, you can use online nutrition calculators and input the specific brands and quantities of ingredients you use.

Preparation Time

This recipe is wonderfully hands-off once it’s in the crockpot, but here’s a breakdown of the active preparation time:

• Prep Time: Approximately 20-30 minutes
  • Beef Preparation: 5-10 minutes (cubing and seasoning beef)
  • Vegetable Preparation: 10-15 minutes (slicing peppers and onions, mincing garlic)
  • Browning Beef (Optional): 10-15 minutes (depending on batch size)
  • Sautéing Aromatics (Optional): 5-7 minutes
  • Combining Ingredients in Crockpot: 5 minutes
  • Making Cornstarch Slurry: 2 minutes
• Cook Time:
  • Low Heat: 6-8 hours
  • High Heat: 3-4 hours
  • Thickening Sauce: 20-30 minutes

Total Time (including prep and cook time):

• Low Heat: 6 hours 20 minutes – 8 hours 30 minutes
• High Heat: 3 hours 20 minutes – 4 hours 30 minutes

Make-Ahead Tips:

• Prep Vegetables in Advance: You can slice the bell peppers and onions and mince the garlic a day ahead and store them in airtight containers in the refrigerator.
• Brown Beef in Advance: You can brown the beef a day ahead and store it in the refrigerator.
• Combine Ingredients in Crockpot Insert: You can combine all the ingredients (except the cornstarch slurry) in the crockpot insert the night before and store it in the refrigerator. In the morning, simply place the insert into the crockpot and start cooking.

The beauty of this recipe is that most of the time is hands-off crockpot cooking. The active prep time is minimal, making it perfect for busy weeknights or meal prepping on the weekend.

How to Serve

Crockpot Pepper Steak is incredibly versatile and pairs well with a variety of side dishes. Here are some delicious serving suggestions:

• Classic Rice:
  • White Rice: A simple and classic choice that soaks up the flavorful sauce beautifully.
  • Brown Rice: For a healthier option with added fiber and nutty flavor.
  • Jasmine Rice: A fragrant and slightly sticky rice that complements the dish well.
  • Basmati Rice: A long-grain rice with a delicate flavor that also works wonderfully.
• Noodles:
  • Egg Noodles: Wide egg noodles are fantastic for catching all that delicious pepper steak sauce.
  • Lo Mein Noodles: For an Asian-inspired twist, serve over lo mein noodles.
  • Udon Noodles: Thick and chewy udon noodles are another great option for soaking up the sauce.
• Potatoes:
  • Mashed Potatoes: Creamy mashed potatoes are a comforting and classic pairing.
  • Roasted Potatoes: Roasted potatoes add a crispy texture contrast to the tender pepper steak.
  • Baked Potatoes: Serve pepper steak over a baked potato for a hearty and filling meal.
• Grains:
  • Quinoa: A healthy and protein-rich alternative to rice.
  • Couscous: Light and fluffy couscous is a quick and easy side dish option.
• Vegetables:
  • Steamed Broccoli: A simple and healthy side that adds a pop of green.
  • Green Beans: Steamed or sautéed green beans provide a fresh and crisp contrast.
  • Roasted Asparagus: Roasted asparagus is a flavorful and elegant side dish.
• Garnishes:
  • Chopped Green Onions: Adds a fresh and mild onion flavor.
  • Sesame Seeds: Adds a nutty flavor and visual appeal.
  • Fresh Cilantro: For a fresh and herbaceous touch.
  • A Drizzle of Sesame Oil: Enhances the nutty aroma and flavor (if not already added).
  • Hot Sauce or Chili Garlic Sauce: For those who like a little extra heat.

Serving Tip: Don’t forget to spoon plenty of the flavorful sauce over your chosen side dish! The sauce is just as delicious as the beef and peppers.

Additional Tips for Perfect Crockpot Pepper Steak

Here are five helpful tips to ensure your Crockpot Pepper Steak is a resounding success every time:

1. Don’t Skip the Browning (If You Have Time): While optional, browning the beef beforehand truly elevates the flavor of the dish. It creates a rich, savory depth that you simply can’t achieve without this step. The Maillard reaction that occurs during browning is key to unlocking complex flavors in the beef. If you’re short on time, you can skip it, but for the best results, take those extra few minutes to brown the beef.
2. Control the Sauce Consistency: Crockpots can vary in how much liquid they reduce. If your sauce is too thin at the end of cooking, you can easily thicken it further. After adding the cornstarch slurry and letting it cook for the initial 20-30 minutes, if it’s still not thick enough, you can mix another tablespoon of cornstarch with a tablespoon of cold water and add it to the crockpot. Cook for another 10-15 minutes, or until the sauce reaches your desired consistency. Alternatively, if you find the sauce too thick, you can thin it out by adding a little beef broth or water.
3. Don’t Overcook the Peppers: While bell peppers can withstand slow cooking, overcooking them can make them mushy. If you prefer your peppers to retain a bit more texture, you can add them to the crockpot later in the cooking process, perhaps in the last 2-3 hours for low heat or 1-2 hours for high heat. This will result in peppers that are still tender-crisp rather than completely soft.
4. Adjust Sweetness and Acidity to Your Taste: Taste the sauce during the last hour of cooking and adjust the sweetness and acidity to your liking. If you prefer a sweeter pepper steak, add a little more brown sugar or honey. If you like it tangier, add a splash more rice vinegar or even a squeeze of lemon juice. Personalizing the balance of flavors is key to making this recipe your own.
5. Make it a Complete Meal with Extra Vegetables: Feel free to add other vegetables to the crockpot to make it an even more nutritious and complete meal. Mushrooms, carrots, zucchini, or even broccoli florets can be added along with the bell peppers or in the last few hours of cooking. This is a great way to sneak in extra vegetables and customize the dish to your family’s preferences.

Frequently Asked Questions (FAQ)

Here are some common questions people have about making Crockpot Pepper Steak:

Q1: Can I use a different cut of beef?

A: Yes, while beef chuck is highly recommended for its tenderness and flavor when slow-cooked, you can use other cuts. Beef brisket or round steak can work, but they may not be as tender as chuck. Avoid leaner cuts like sirloin or tenderloin as they tend to dry out in the crockpot. If using a leaner cut, consider reducing the cooking time slightly to prevent it from becoming tough.

Q2: Can I make this recipe without browning the beef?

A: Absolutely! Browning the beef is optional but highly recommended for enhanced flavor. If you’re short on time, you can skip the browning step and simply add the raw beef directly to the crockpot. The dish will still be delicious, but the flavor will be slightly less complex.

Q3: Can I use frozen bell peppers?

A: Yes, you can use frozen bell peppers in this recipe. There’s no need to thaw them before adding them to the crockpot. However, frozen peppers may release more liquid during cooking, which might slightly thin out the sauce. You may need to cook for a bit longer to allow the sauce to thicken properly, or use a slightly larger cornstarch slurry. Fresh bell peppers generally hold their texture better than frozen ones in slow cooking.

Q4: Can I make this recipe ahead of time?

A: Yes, Crockpot Pepper Steak is a fantastic make-ahead meal! You can prepare the entire dish, including thickening the sauce, and then store it in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently on the stovetop or in the microwave until heated through. In fact, the flavors often meld together even better overnight, making it a great option for meal prepping.

Q5: Can I make this recipe spicier?

A: Absolutely! If you like a spicier pepper steak, there are several ways to add heat. You can add a pinch of red pepper flakes to the crockpot along with the other ingredients. You can also add a diced jalapeño or serrano pepper (remove seeds for less heat). Alternatively, you can serve the pepper steak with hot sauce or chili garlic sauce on the side for those who prefer to add their own level of spice.

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