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Easy Crock Pot Pepper Steak Recipe – Tender Beef with Bell Peppers

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This easy Crock Pot Pepper Steak is a hearty, wholesome dinner that practically makes itself! Tender strips of beef slow-cooked with colorful bell peppers, onions, and a rich, savory sauce — then served over fluffy white rice. This one is a total crowd-pleaser and a guaranteed weeknight winner!

Ingredients

Scale
  • 2 lbs flank steak, sliced thinly against the grain into ¼-inch strips
  • 1 medium yellow onion, sliced
  • 1 medium green bell pepper, sliced into strips
  • 1 medium red bell pepper, sliced into strips
  • 1 medium yellow bell pepper, sliced into strips
  • 4 cloves garlic, minced
  • ⅓ cup low sodium soy sauce
  • ½ cup low sodium beef broth
  • 2 tablespoons tomato paste
  • 1 tablespoon brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water
  • Cooked white rice or egg noodles, for serving

Instructions

  1. In the insert of a 5-6 quart slow cooker, whisk together the low sodium soy sauce, beef broth, tomato paste, brown sugar, minced garlic, and black pepper until fully combined.
  2. Season the sliced flank steak strips with salt and pepper. Add the seasoned steak to the slow cooker and toss to coat well in the sauce mixture.
  3. Place the sliced bell peppers and onion on top of the beef. Do not stir.
  4. Cover and cook on LOW for 6-8 hours, until the beef is very tender.
  5. About 20-30 minutes before serving, whisk together 3 tablespoons cornstarch and 3 tablespoons cold water in a small bowl until completely smooth. Pour into the slow cooker and stir gently to combine. Switch the slow cooker to HIGH, cover, and cook for an additional 20-30 minutes until the sauce has thickened.
  6. Stir in 1 teaspoon of sesame oil just before serving. Taste the sauce and adjust seasoning as needed.
  7. Serve hot over cooked white rice or egg noodles.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Allow to cool completely before freezing.
  • For lower sodium: Be sure to use low or no sodium beef broth and low sodium soy sauce. You can also substitute coconut aminos for the soy sauce for a slightly lower sodium, slightly sweeter option.
  • Boost the nutrition: This is a naturally nutritious, protein-packed meal. You can bulk it up even further by adding sliced mushrooms, snap peas, or baby bok choy to the slow cooker along with the bell peppers for extra vegetables and nutrients.

Nutrition

Find it online: https://us.cookingtastes.com/easy-crock-pot-pepper-steak-recipe-tender-beef-with-bell-peppers/