Crock Pot Pepper Steak

An overhead view of a bowl of pepper steak served with rice and garnished with sesame seeds.

This Crock Pot Pepper Steak is filled with tender beef strips, crisp bell peppers, and a delicious savory sauce that will have you coming back for more.

Course Dinner, Main Course, Main Dishes

Cuisine American

Prep Time 25

Cook Time 6

Optional browning time 10

Total Time 6 35

Servings servings

Calories 633

Author Dorothy Bigelow

Equipment

Slow Cooker

Ingredients

1 yellow onion quartered and chopped
4 cloves garlic minced
2-3 tablespoons olive oil divided
3 pounds steak sirloin, flank, or round
½ - 1 teaspoon black pepper to taste
1 cup beef broth
10 ounces Rotel (diced tomatoes and green chiles*) or fire-roasted tomatoes
½ cup hoisin sauce
1 tablespoon sesame oil
1 tablespoon cornstarch
½ tablespoon ground ginger or 3 tablespoons fresh minced ginger
4 bell peppers cored and cut into large chunks

For Garnish (optional)

Chopped green onions
Sesame seeds

For Serving (optional)

Cooked white rice

US Customary - Metric

Instructions

Optional: browning the meat and onions**

In a large skillet, heat one tablespoon of olive oil on medium-high.
Add the chopped onions and minced garlic and saute for 3-5 minutes until the onions start to brown.
Transfer the onions and garlic to the slow cooker or reserve on a plate. Then sprinkle each side of the steak with black pepper and salt to taste.
In the same skillet you cooked the onions in, heat another tablespoon of olive oil over high heat. Brown the steak for about a minute on each side. Do this in batches as needed, adding additional olive oil to the skillet as you go.
Cut the browned steak into slices about ¼” thick and 1.5-2” long***.

Adding to the Slow Cooker

Transfer the onions, garlic, and sliced steak to the slow cooker.
In a medium mixing bowl, whisk together the beef stock, diced tomatoes and chilies, Hoisin sauce, sesame oil, cornstarch, and ground ginger. Pour the mixture over the beef and onions.
Cook the beef on low for 5-6 or on high for 3-4 hours or until the beef is cooked through and tender.
Add the bell peppers when there is about 2 hours left if cooking on low or about 1 hour left if cooking on high.
Serve while warm over white rice and garnish with sesame seeds and sliced green onions (if desired).

Notes

*Rotel: If you can't find Rotel in your grocery store (or the generic version), you can make a homemade Rotel substitute using canned tomatoes, green chiles, lime, and cilantro. OR you can swap in an equal amount of fire-roasted or stewed tomatoes.

**Steps 1-5 (the browning steps) are optional. Searing the beef and sautéing the garlic and peppers will help add flavor to the dish, but it isn’t crucial. Simply add the beef strips, onions, and garlic to the slow cooker raw and then proceed with the rest of the recipe.

***You can cut the steak into slices before browning, however, I find it easier and quicker to brown each side of the steak and then slice it into pieces.

Storing: Leftovers can be stored in the fridge for about 3 days. You can store this dish in the freezer for 2-3 months if sealed in an airtight bag or freezer container.

- Note: the peppers can become mushy if freezing and reheating, but it will still taste fine. You can also add the peppers in later.

Tips:

You can use any color of bell pepper in this recipe. I used two red and two yellow bell peppers.
Add more spice to this recipe by using hotter peppers in place of or with the bell peppers.
You can purchase stir fry beef in the store that is already sliced to save time.

Nutrition