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When peppers are piled up at the market and beef is on sale, I always think of this Crockpot Beef And Pepper. It solves a really specific problem for me: how do I get a comforting, takeout-style pepper steak dinner on the table without hovering over a hot pan, and without wasting any of those beautiful seasonal peppers?
This recipe leans on the slow cooker to turn budget-friendly flank steak into something tender and saucy, using mostly pantry staples. The peppers and onions give it freshness and color, and the sauce is built from simple ingredients you probably already have: soy sauce, a can of tomatoes, garlic, and a little brown sugar. It’s designed for days when you’re busy, but still want a homemade meal that feels generous and filling.
I like this best in late summer through early fall, when local bell peppers are cheap, sweet, and everywhere. You can prep everything in about 15 minutes, walk away, and come back to a full meal that’s ready to spoon over rice, barley, or whatever grain you’re trying to use up. It’s also great for using the slightly imperfect peppers in your CSA box that you don’t want to waste. If you’re looking for a low-effort, one-pot way to stretch beef into several portions with big flavor and minimal fuss, this Crockpot Beef And Pepper is a very reliable solution.
Crockpot Beef And Pepper
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Fresh Finds for Your Recipe
- 2 pounds flank steak, sliced into 1/4-inch strips
- 3–4 tablespoons cornstarch
- 1 large green bell pepper, sliced thick
- 1 large red bell pepper, sliced thick
- 1 medium onion, sliced thick
- 1 (14.5 ounce) can petite diced tomatoes, with liquid
- 1/2 cup beef broth (or water)
- 1/2 cup soy sauce
- 2–3 tablespoons brown sugar, to desired sweetness
- 1 teaspoon Worcestershire sauce
- 3–4 garlic cloves, minced
- 1 teaspoon fresh ginger, peeled and minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Steps
- Add the sliced flank steak directly to the slow cooker. Sprinkle the cornstarch evenly over the beef, then toss with your hands or tongs until every strip has a light coating. You shouldn’t see big white clumps; it should look like a thin, dusty layer.
- Scatter the sliced green and red bell peppers and the onion over the beef, then pour in the can of petite diced tomatoes with all of its liquid. If you prefer peppers with more bite, you can hold them back now and stir them in during the last 1–2 hours of cooking.
- In a small bowl or measuring cup, whisk together the beef broth (or water), soy sauce, brown sugar, Worcestershire sauce, minced garlic, ginger, salt, and black pepper until the sugar is mostly dissolved. Pour this mixture evenly over everything in the slow cooker.
- Cover the slow cooker with the lid and cook on LOW for about 6 hours or on HIGH for about 3 hours, until the beef is fully cooked and tender. Avoid lifting the lid too often so the heat stays steady.
- Once the beef is tender and the sauce has slightly thickened, taste and adjust seasoning if needed, adding a splash more soy sauce or a pinch of sugar to balance. Serve the Crockpot Beef And Pepper hot over white rice or any cooked grain you have on hand. Make sure to spoon plenty of the sauce over each serving.
Keeping Peppers Slightly Crisp
If you like your bell peppers to stay a bit firm instead of very soft, timing is everything. The full 3–6 hours in the slow cooker will soften them a lot. For a crisper texture, wait until the last 1–2 hours of cooking to stir in the sliced peppers. This way they still cook through and soak up flavor, but keep a slight snap. Thicker slices also help; avoid thin strips, which turn limp quickly. If your slow cooker runs hot, aim for adding them 90 minutes before the end and check once; they should look bright and slightly tender, not dull and mushy.
Thickening the Sauce Gently
The cornstarch coating on the beef is your built-in thickener, so you don’t need extra slurry unless you prefer a very thick sauce. To keep the texture smooth, make sure the cornstarch is evenly distributed on the raw beef before any liquid goes in. If, at the end of cooking, the sauce is thinner than you like, ladle out about 1/4 cup of hot liquid into a small bowl, whisk in 1 tablespoon cornstarch until completely smooth, then stir it back into the slow cooker. Let it cook on HIGH for 10–15 more minutes. The sauce should look glossy and lightly coat the back of a spoon, not gummy or clumpy.
Answers to Popular Questions
Can I use a different cut of beef besides flank steak?
Yes, you can swap in other budget-friendly cuts with good results. Chuck roast, round steak, or blade steak all work well because they have enough connective tissue to become tender with slow cooking. Just slice the meat into 1/4-inch strips or small bite-size pieces so it cooks evenly. Avoid very lean steak cuts like sirloin tip if possible, as they can dry out and turn grainy in the slow cooker. Slight marbling is your friend for a soft, flavorful bite.
How can I reduce the sodium without losing flavor?
To keep this Crockpot Beef And Pepper more budget-friendly and lighter on sodium, start by using low-sodium soy sauce and low-sodium broth if you have them. You can also replace part of the soy sauce with water and add extra aromatics like more garlic, ginger, or a splash of vinegar at the end to brighten the flavor. Don’t add the full teaspoon of salt right away; start with half, then taste near the end of cooking. A squeeze of lemon or lime just before serving is another simple way to boost flavor without more salt.
Can I prep this ahead for freezer meals?
Yes, this works well as a freezer crockpot meal if you organize it correctly. Slice the flank steak, coat it lightly with cornstarch, and place it in a labeled freezer bag. Add the sliced onions, peppers, garlic, and ginger on top, then pour in the soy sauce, Worcestershire, brown sugar, and tomatoes. Skip the broth for now to avoid overfilling the bag. Freeze flat. When you’re ready to cook, thaw in the fridge overnight, pour into the slow cooker, add the broth, and cook as directed. This saves time on busy days and lets you take advantage of seasonal pepper sales.
Crockpot Beef and Pepper
Equipment
- slow cooker
Ingredients
- 2 pounds flank steak sliced into 1/4-inch strips
- 3-4 tablespoons cornstarch
- 1 large green bell pepper sliced thick
- 1 large red bell pepper sliced thick
- 1 medium onion sliced thick
- 14.5 ounce can petite diced tomatoes with liquid
- 1/2 cup beef broth or water
- 1/2 cup soy sauce
- 2-3 tablespoons brown sugar to desired sweetness
- 1 teaspoon Worcestershire sauce
- 3-4 cloves garlic minced
- 1 teaspoon fresh ginger peeled and minced
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- Collect all ingredients and prep the vegetables and beef as indicated.
- Add the sliced flank steak to the slow cooker and sprinkle the cornstarch over the meat. Toss or stir so the strips are evenly coated, which will thicken the sauce as it cooks.
- Layer the green and red bell peppers, sliced onion, and the can of diced tomatoes (including the juices) on top of the beef. If you prefer firmer peppers, reserve them and add them during the final 1 to 2 hours of cooking.
- In a small bowl, whisk together the beef broth (or water), soy sauce, brown sugar, Worcestershire sauce, minced garlic, minced ginger, salt, and black pepper until the sugar is dissolved.
- Pour the sauce mixture over the meat and vegetables in the slow cooker, cover with the lid, and cook on LOW for about 6 hours or on HIGH for roughly 3 hours, until the beef is tender and the flavors are well combined.
- Serve the pepper steak hot over white rice (or your preferred grain) and spoon the sauce over each portion.
