CROCK POT PEPPER STEAK

1. Sear the Steak (Optional but Recommended)

Heat 1 tbsp sesame oil in a skillet over high heat. Working in batches, sear steak 1–2 minutes per side until browned (not cooked through). Transfer to slow cooker.

💡 Why sear? It locks in juices and adds depth—skip only if you’re in a rush.

2. Sauté the Aromatics (Also Optional but Worth It)

In the same skillet, add remaining 1 tbsp oil. Sauté onions and peppers for 3–4 minutes until slightly softened. Add garlic and ginger; cook 30 seconds. Transfer to slow cooker.

3. Build the Sauce

In a bowl, whisk beef broth, soy sauce, oyster sauce, hoisin, brown sugar, and rice vinegar. Pour over steak and veggies.

4. Slow Cook to Tenderness

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until beef is fork-tender.

5. Thicken the Sauce

In the last 30 minutes, stir in cornstarch slurry. Cover and cook until sauce thickens to a glossy glaze.

Tips for Pepper Steak Perfection

• Slice steak against the grain—this ensures tenderness.
• Don’t skip the cornstarch—it gives that signature glossy, clingy sauce.
• Use low-sodium soy sauce—prevents the dish from becoming too salty.
• Make it ahead: Cook, cool, and refrigerate for up to 3 days. Reheat gently on the stove.
• Freezer-friendly: Freeze cooked pepper steak (without rice) for up to 3 months.

Serving Suggestions That Shine

• Classic: Over steamed white or brown rice
• Low-Carb: Serve with cauliflower rice or zucchini noodles
• Extra veggies: Stir in broccoli or snap peas in the last 30 minutes
• Garnish: Top with sesame seeds and sliced green onions

Delicious Variations

• Spicy Pepper Steak: Add 1 tsp chili garlic sauce or red pepper flakes
• Pineapple Twist: Stir in ½ cup pineapple chunks for sweetness
• Mushroom Medley: Add 8 oz sliced mushrooms with the peppers
• Gluten-Free: Use tamari, GF oyster sauce (like Kikkoman), and certified GF hoisin

Frequently Asked Questions (FAQs)

Q: Can I skip searing the beef?
A: Yes—but the flavor will be less complex. For best results, at least sauté the aromatics.

Q: Why is my sauce too thin?
A: Likely not enough cornstarch or not cooked long enough after adding slurry. Simmer uncovered for 10 minutes to reduce.

Q: Can I use frozen peppers/onions?
A: Not recommended—they release too much water and turn mushy.

Q: Can I add the sauce ingredients directly to the slow cooker?
A: Yes—but mix them first to ensure even flavor distribution.

Final Thoughts: Comfort, Simplified

Crock Pot Pepper Steak isn’t just dinner—it’s a flavor-packed, fuss-free victory for busy cooks who refuse to sacrifice taste. With its tender beef, crisp peppers, and glossy sauce, it’s the kind of meal that brings people together, fills bellies, and earns recipe requests at every gathering.

So slice that steak, whisk that sauce, and let your slow cooker work its magic. One forkful, and you’ll feel like you’ve just been handed a takeout bag from your favorite Chinese spot—only better, because you made it yourself.

Made this and heard the “Mmm!” chorus? I’d love to hear your twist—did you go spicy? Add pineapple? Share your pepper steak triumph in the comments below—or tag me on social. And if you know someone drowning in weeknight dinner stress, send them this recipe. You’ll be their new kitchen hero! 🥩🌶️✨