Easy Crockpot Pepper Steak for a Simple Weeknight Dinner Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, you can briefly sear the beef strips in a hot pan with a small amount of oil before adding them to the slow cooker. While not strictly necessary, this step adds a layer of complexity and color to the meat that some cooks prefer. Just ensure the pan is very hot and you work in small batches to avoid steaming the beef instead of browning it.

If you find the sauce is too thin after the cooking is complete, you can whisk in a small amount of cornstarch slurry into the liquid during the final 20 minutes of cooking.

Simply mix one tablespoon of cornstarch with two tablespoons of cold water until smooth, then stir it into the pot. This will quickly thicken the sauce to a more substantial, gravy-like consistency that clings beautifully to the beef and peppers.

Variations

• Spicy Pepper Steak: Add a tablespoon of chili paste or crushed red pepper flakes to the slow cooker along with the soy sauce for a gentle, warming heat that complements the sweetness of the peppers.
• Garlic and Ginger Infusion: Incorporate two cloves of minced garlic and a teaspoon of grated fresh ginger into the pot at the start to introduce an aromatic, zesty layer of flavor to the sauce base.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Freeze in a sealed container for up to 2 months.

Reheat

Reheat gently on the stovetop over low heat or in the microwave until steaming hot throughout.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, ensure the container is tightly sealed to prevent the meat from drying out.

When cooling the leftovers, make sure they do not sit out for more than 2 hours before placing them in the fridge to ensure food safety and maintain the integrity of the ingredients.

This dish is an excellent candidate for making ahead, as the flavors often deepen after sitting in the refrigerator overnight. You can prepare the entire recipe and store it, then simply reheat it gently on the stovetop or in the microwave.

It also freezes well, making it a convenient option for meal prepping several days or even weeks in advance if stored properly in freezer-safe containers.

Serving ideas

Serve the pepper steak hot, ladled generously over a bed of fluffy white rice or jasmine rice. The rice acts as a neutral base that perfectly balances the savory, salty, and slightly acidic notes of the sauce.

For a pop of freshness, you can garnish the dish with thinly sliced green onions or a sprinkle of toasted sesame seeds just before serving to add texture and color.

If you prefer a lighter side, consider serving the pepper steak alongside steamed bok choy or a crisp cucumber salad. These pairings provide a refreshing contrast to the rich, slow-cooked beef. The key is to keep the side dishes simple so that they do not compete with the bold, savory flavors of the pepper steak, allowing the main dish to remain the star of the meal.

Frequently asked questions

Recipe card

Easy Crockpot Pepper Steak for a Simple Weeknight Dinner

Prep 10 minCook 6 hRest 5 minTotal 6 h 15 minServes 4

Ingredients

• 1 lb beef strips, thinly sliced
• 3 bell peppers, sliced
• 1 onion, sliced
• 14.5 oz diced tomatoes, undrained
• 1/2 cup soy sauce

Instructions

1. Place the thinly sliced beef strips at the bottom of the slow cooker to ensure they cook evenly. Scatter the sliced bell peppers and onions directly over the meat layer.
2. Pour the diced tomatoes, including their juices, and the soy sauce over the vegetables and beef. Cover the slow cooker and cook on low for 6 to 8 hours until the beef reaches an internal temperature of 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes before serving to ensure the juices redistribute.
3. Once finished, turn off the slow cooker and allow the pepper steak to rest for at least 5 minutes before serving. This brief rest period helps the juices redistribute throughout the meat for maximum flavor.

Contains: gluten, soy

Estimated nutrition per serving

Calories

320

Protein

28.5 g

Carbohydrates

12 g

Fat

18 g

Fiber

2.5 g

Sugar

6.5 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.