Crockpot Pepper Steak
Introduction
Crockpot Pepper Steak is a hearty, comforting dish where tender strips of beef are slow-cooked with colorful bell peppers, onions, and a savory soy-based sauce. The slow-cooker (or crockpot) method allows the beef to become melt-in-your-mouth tender while the vegetables infuse the dish with sweetness and freshness. Originating as a Chinese-American inspired recipe, it has since become a favorite family dinner across the world. Served over rice or noodles, it’s an easy, one-pot meal that fills the home with an irresistible aroma.
Ingredients
Main Ingredients
- 900 g (2 lbs) beef sirloin or flank steak, sliced into thin strips
- 2 bell peppers (1 red, 1 green), sliced into strips
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2 tbsp vegetable oil (for browning)
Sauce Ingredients
- ½ cup low-sodium soy sauce
- ½ cup beef broth
- 2 tbsp brown sugar (or honey)
- 1 tbsp cornstarch (mixed with 2 tbsp water, for thickening)
- 1 tbsp Worcestershire sauce
- ½ tsp ground ginger (or 1 tsp fresh grated ginger)
- ¼ tsp crushed red pepper flakes (optional, for heat)
For Serving
- Steamed rice, egg noodles, or mashed potatoes
- Fresh parsley or green onions for garnish
Instructions / Methods
Step 1: Prepare the Beef
- Slice beef thinly across the grain to ensure tenderness.
- Heat oil in a skillet and brown beef strips lightly (don’t fully cook—just sear for flavor).
Step 2: Load the Crockpot
- Add sliced bell peppers, onion, and garlic to the bottom of the crockpot.
- Place browned beef strips on top.
Step 3: Make the Sauce
- In a bowl, whisk together soy sauce, beef broth, brown sugar, Worcestershire sauce, ginger, and red pepper flakes.
- Pour sauce over beef and vegetables.
Step 4: Slow Cook
- Cook on Low for 6–7 hours or High for 3–4 hours until beef is tender.
Step 5: Thicken Sauce
- About 30 minutes before serving, stir in the cornstarch-water mixture.
- Let cook until sauce thickens to a glossy finish.
Step 6: Serve
- Serve hot over steamed rice or noodles.
- Garnish with chopped parsley or green onions.
History
Pepper Steak originated as a Chinese stir-fry dish (Qingjiao Rousi), using thin strips of beef and peppers. When Chinese immigrants brought it to America in the 19th century, it adapted to local tastes and became part of Chinese-American cuisine, often thickened with cornstarch and flavored with soy sauce. The crockpot version emerged in the 1970s, when slow cookers became a household staple, allowing families to enjoy the flavors of pepper steak with minimal effort.
Benefits
- Nutrient-Rich: Beef provides protein, iron, and vitamin B12.
- Vegetable Boost: Peppers are high in vitamin C and antioxidants.
- Convenience: Crockpot cooking saves time—just set it and forget it.
- Family-Friendly: Mild flavors make it loved by both kids and adults.
- Versatile: Can be served with rice, noodles, or even in wraps.
Formation (Cooking Science)
- Slow Cooking: Breaks down connective tissue in beef, making it fork-tender.
- Browning Before Cooking: Adds depth through the Maillard reaction (flavorful crust).
- Thickening with Cornstarch: Creates a glossy, restaurant-style sauce.
- Pepper Contribution: Green peppers add a slight bitterness, while red peppers add sweetness, creating balance.
Conclusion
Crockpot Pepper Steak is a perfect blend of savory beef, sweet bell peppers, and rich sauce—all cooked slowly to perfection. It’s a timeless dish that transforms simple ingredients into a hearty meal fit for any dinner table. Whether for a busy weeknight or a comforting weekend family meal, this recipe is a reliable crowd-pleaser.
Lovers of This Dish
- Busy Families: Because it requires minimal prep and cooks while you work.
- Comfort Food Seekers: Warm, saucy, and satisfying.
- Beef Lovers: Enjoy the tender, juicy strips of steak.
- Chinese-American Cuisine Fans: A homey classic.
- Meal Preppers: Stores well and tastes even better the next day.