Crock Pot Pepper Steak
This Crock Pot Pepper Steak is a vibrant, savory upgrade to the classic Chinese-American takeout dish. By using fire-roasted tomatoes and honey, you create a complex sauce that balances smokiness with a hint of sweetness, while the fresh ginger and red pepper flakes provide a bright, clean heat. Searing the beef and deglazing the onions beforehand is the “secret sauce” here—it builds a foundation of deep, caramelized flavor that slow cooking alone simply can’t replicate.
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Crock Pot Pepper Steak
Ingredients:
| Ingredient | Amount |
| Sirloin (cut into 2-inch by 1/2-inch strips) | 2 lbs |
| Garlic powder | 2 teaspoons |
| Kosher salt | 1/2 teaspoon |
| Ground black pepper | 1/2 teaspoon |
| Neutral oil (canola, grapeseed, or similar) | 1 tablespoon |
| Large yellow onion (sliced) | 1 |
| Green bell peppers (cored and cut into 1/2-inch strips) | 2 |
| Red or yellow/orange bell peppers (cored and cut into 1/2-inch strips) | 2 |
| Water (divided) | 1/4 cup + 2 tablespoons |
| Fire-roasted diced tomatoes (with juices) | 1 (15 oz) can |
| Low sodium soy sauce | 1/4 cup |
| Worcestershire sauce | 2 tablespoons |
| Honey | 2 tablespoons |
| Minced fresh ginger | 1 tablespoon |
| Red pepper flakes | 1/4 teaspoon |
| Cornstarch (divided) | 5 tablespoons |
How To Make Crock Pot Pepper Steak:
Step 1: Season the Beef: Place the beef strips in a bowl and sprinkle with garlic powder, kosher salt, and black pepper. Toss to ensure even coating.
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Step 2: Sear the Beef: Heat the oil in a large skillet over medium-high heat. Add the seasoned beef and sear on all sides until lightly browned (about 5 minutes). The beef does not need to be fully cooked at this point. Transfer the browned beef along with any juices to a 6-quart slow cooker.
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Step 3: Sauté the Onions: In the same skillet, add the sliced onion. Increase the heat to high and pour in 1/4 cup water to deglaze the pan, scraping up any browned bits. Sauté the onions until they begin to soften and turn lightly brown (around 3 minutes), then add them to the slow cooker.
Step 4: Assemble and Sauce: Add the green and red bell peppers and the can of fire-roasted diced tomatoes to the slow cooker. In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, minced ginger, red pepper flakes, and 3 tablespoons of the cornstarch. Pour the sauce mixture over the ingredients in the slow cooker.
Step 5: Slow Cook: Cover and cook on Low for 6/7 hours, until the beef is tender. (Alternatively, cook on High for 3/4 hours).
Step 6: Thicken the Gravy: In a small bowl, mix the remaining 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir the slurry into the slow cooker. Switch the slow cooker to High and cook uncovered for an additional 10 minutes, allowing the sauce to thicken into a rich, velvety gravy.
Step 7: Serve: Give the dish a final stir and adjust seasonings if desired. Serve hot over brown rice, quinoa, or cauliflower rice. Garnish with green onions if you like.
