Crockpot Beef and Pepper
This slow cooker pepper steak delivers tender strips of flank steak simmered with bell peppers, onions, and a savory-sweet soy-based sauce. It's a dump-and-go weeknight favorite that tastes like a stir-fry without the hands-on cooking—serve it over rice to soak up the rich sauce.
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.