If you’re craving takeout-style pepper steak without the heavy sodium, added sugar, or last-minute rush, this Crockpot Pepper Steak is about to be your weeknight hero. With melt-in-your-mouth beef, tender bell peppers, and a rich, savory sauce that rivals any Chinese restaurant, this dish brings comfort and convenience together in one slow-cooked pot of perfection.
Perfect served over fluffy rice or noodles, this dish has that unmistakable umami depth thanks to soy sauce, garlic, and ginger—plus just a hint of sweetness to balance it all. It’s hearty, hands-off, and makes your kitchen smell like a dream by dinnertime.
What Cut of Beef Works Best for Pepper Steak?
The key to great slow-cooked pepper steak is using the right beef. You want something tender enough to break down gently over several hours, but firm enough to hold its shape and absorb flavor.
Top picks:
- Sirloin steak – lean, tender, and widely available
- Flank steak – has great flavor and a slightly chewy texture that becomes tender when slow cooked
- Round steak – a budget-friendly option that performs well in slow cookers
Avoid chuck roast for this recipe—it’s great for shredding, but here we want slices that stay intact.
Pro tip: Slice the steak thinly against the grain for tenderness, and if you’re prepping ahead, you can even freeze the beef for 20 minutes beforehand to make slicing easier.
The Sauce: Savory, Slightly Sweet, and Rich with Umami
Pepper steak’s signature sauce is what ties it all together. Our slow cooker version relies on a blend of:
- Low-sodium soy sauce for depth and saltiness
- Beef broth for richness
- Garlic and ginger for aromatic punch
- Brown sugar or honey for balance
- Cornstarch to thicken everything into a glossy, restaurant-style sauce
This sauce develops beautifully over hours in the slow cooker, infusing every bite of steak and pepper with bold, layered flavor.
Want some heat? Add a pinch of red pepper flakes or a drizzle of sriracha near the end.
Bell Peppers: When to Add for Perfect Texture
One of the most common issues with slow cooker pepper steak? Mushy peppers. To avoid this, the trick is all in timing.
Here’s the ideal approach:
- Cook the beef and sauce together first.
- Add sliced bell peppers during the last 1 hour of cooking.
This gives you tender, flavorful peppers that hold their color and shape—no mush in sight.
You can use any color combination, but red and green bell peppers offer the perfect sweet-bitter balance traditional to this dish.
Optional Add-Ins to Boost Flavor
This Crockpot Pepper Steak is already packed with flavor, but if you want to personalize it, here are a few fantastic add-ins:
- Onions: Add sliced onions with the beef for sweetness and body
- Mushrooms: Add with the peppers for an earthier twist
- Water chestnuts: For crunch
- Hoisin sauce or oyster sauce: Stir in a spoonful for a deeper, more complex glaze
- Pineapple chunks: Add near the end for a sweet-sour variation
Substitutions and Adjustments
This dish is incredibly flexible. Here’s how to tweak it to suit different dietary needs:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce
- Low-Carb/Keto: Skip the brown sugar and serve over cauliflower rice
- Low-Sodium: Use low-sodium broth and reduced-sodium soy sauce, then adjust salt to taste
- Vegetarian Adaptation: Substitute beef with large mushroom slices or tofu, and use vegetable broth
Prep Tips and Equipment
Here’s what you’ll need:
- A 4- to 6-quart slow cooker
- A sharp knife and cutting board
- A whisk or spoon to combine the sauce
- Optional: small saucepan if thickening sauce at the end
Make-ahead tip: You can prep the beef and sauce the night before, refrigerate them separately, and just toss everything into the crockpot in the morning.
Ingredients
For the Pepper Steak
- 1.5 to 2 pounds sirloin, flank, or round steak, thinly sliced against the grain
- 2 tablespoons olive oil
- 2 bell peppers (red and green preferred), sliced into strips
- 1 medium onion, sliced (optional)
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger (or 1/2 tsp ground)
- 1/2 teaspoon red pepper flakes (optional)
For the Sauce
- 1/3 cup low-sodium soy sauce (or tamari for gluten-free)
- 1 cup beef broth
- 2 tablespoons brown sugar or honey
- 1 tablespoon cornstarch
- 1 tablespoon water (for cornstarch slurry)
- 1 tablespoon rice vinegar or apple cider vinegar
- 1 tablespoon hoisin sauce (optional, for richer flavor)
To Finish and Serve
- Cooked white or brown rice
- Sesame seeds and chopped scallions for garnish
Instructions
- Sear the Beef (Optional but Recommended)
In a large skillet over medium-high heat, heat olive oil. Add beef slices in batches and sear for 1–2 minutes per side. Transfer to the slow cooker. - Mix the Sauce
In a small bowl, whisk together soy sauce, beef broth, brown sugar (or honey), garlic, ginger, vinegar, and hoisin sauce (if using). Pour over the beef in the slow cooker. - Slow Cook
Cover and cook on low for 5–6 hours or high for 3–4 hours, until beef is tender but not falling apart. - Add Bell Peppers and Onion
About 1 hour before the end of cooking, add the sliced bell peppers and onions (if using). Stir gently to combine, then re-cover and continue cooking. - Thicken the Sauce
In the last 30 minutes, if you’d like a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water and stir into the crockpot. Let cook uncovered for 15–30 minutes until the sauce thickens slightly. - Serve and Garnish
Spoon the pepper steak over cooked rice. Garnish with sesame seeds and chopped scallions if desired.
Storage and Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze for up to 3 months. Thaw overnight in the fridge.
- Reheat: Warm in a skillet or microwave, adding a splash of water or broth if needed to loosen the sauce.
Serving Suggestions
This dish shines over:
- White rice (classic)
- Brown rice or quinoa for a whole-grain upgrade
- Cauliflower rice for a low-carb version
- Noodles like lo mein or egg noodles
- Stir-fried vegetables for a healthier, lighter option
Round it out with some steamed broccoli or a simple cucumber salad for contrast.
Variations and Comparisons
- Versus Mongolian Beef: Pepper steak features bell peppers and a lighter, more balanced sauce. Mongolian beef is usually sweeter and stickier, often without veggies.
- Versus Beef and Broccoli: This is a bit more savory, with peppery brightness. Broccoli brings a different texture and milder flavor.
- Versus Stir-Fry: Crockpot pepper steak is a slow-simmered version with softer textures and deeper flavor, perfect for make-ahead ease.
Crockpot Pepper Steak is proof that you don’t need a wok—or a restaurant tab—to enjoy tender, flavor-packed beef in a rich, glossy sauce. It’s one of those comforting, craveable meals that takes just minutes to prep and rewards you with hours of bold flavor. Whether it’s a rainy Tuesday or you’re just craving something saucy and satisfying, this one’s a guaranteed winner.