Pepper steak is a Chinese American dish in which strips of beef and bell peppers are stir fried in a wok and seasoned with soy sauce and ginger to create a delicious umami-packed meal.
Even though it’s actually a stir fry recipe, it’s easily adaptable to the Crock Pot. And while the slow cooker method is definitely not “authentic”, it certainly tastes awesome, and requires almost zero prep time.
To be honest I used to make this recipe many moons ago. Then I stopped. I don’t know why.
I probably got bored of it — more likely I thought it wasn’t fancy enough for a food blog.
How silly of me. A good recipe is always worth having, am I right?
Anyways, this Crock Pot Pepper Steak is so simple and has so much flavor.
The beef comes out melt-in-your mouth tender. While the peppers, scallions, ginger, garlic, and soy create a mouthwatering sauce. If I had to describe it in three words — I’d say “Wow, wow…wow!“
Yes, repetitive, but fully descriptive.
You can make it ahead of time in the slow cooker and then serve over rice, egg noodles, chow mein, or even mashed potatoes. Your call.
Crock Pot Pepper Steak Print this recipe!
2 lbs lean round steak, cut diagonally across the grain into thin strips
3 bell peppers, thinly sliced
½ cup chopped scallions
2 tablespoons freshly grated ginger
4 garlic cloves, minced
1 cup beef bouillon
¼ cup soy sauce (or coconut aminos)
2 tablespoons rice wine vinegar (you can sub with cider vinegar)
¼ teaspoon ground black pepper
2 tablespoons cornstarch (or arrowroot powder)
In a bowl combine scallions, ginger, garlic, bouillon, soy sauce, vinegar, and black pepper. Set aside.
Lightly grease the insert of the slow cooker or spray it with nonstick cooking spray.
Place about ½ of the steak strips at the bottom of the slow cooker, top with sliced bell peppers, and remaining steak.
Pour liquid mixture over meat.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
About 30 minutes before serving, in a small bowl whisk together the remaining cold water and cornstarch. Set the slow cooker on high (if it isn’t already) and pour the cornstarch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve.
Serve over white rice sprinkled with sesame seeds and chopped fresh parsley.
One serving yields 336 calories, 10 grams of fat, 6 grams of carbs, and 55 grams of protein.