Dinner

Crockpot Chinese Pepper Steak Recipe

Bylina moretti September 20, 2026September 20, 2026

Introduction

This Crockpot Chinese Pepper Steak is cozy, saucy, and easy to make. Tender beef and colorful peppers simmer in a rich, sweet, and savory sauce, making it perfect over rice for a simple yet flavorful dinner that feels like takeout at home.

A white bowl filled with a base layer of fluffy white rice, topped with a second layer of brown beef strips covered in a glossy sauce, scattered with green and red bell pepper slices and translucent white onion slices. The beef and vegetables are sprinkled with small white sesame seeds, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds beef sirloin steak, sliced into thin strips
1 green bell pepper, sliced
1 red bell pepper, sliced
1 onion, sliced
3 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/2 cup beef broth
1/4 cup brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon ground ginger
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon sesame seeds (optional, for serving)
2 green onions, sliced (optional, for serving)
Cooked white rice, for serving

Instructions

Step 1: Place the thinly sliced beef sirloin steak into the crockpot.
Step 2: Add the sliced green bell pepper, red bell pepper, and onion over the beef.
Step 3: In a bowl, whisk together the soy sauce, beef broth, brown sugar, sesame oil, rice vinegar, ground ginger, black pepper, red pepper flakes if using, and minced garlic.
Step 4: Pour the sauce over the beef and vegetables. Gently stir to coat everything evenly.
Step 5: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender.
Step 6: Mix the cornstarch with 2 tablespoons of water to make a slurry. Stir it into the crockpot, cover, and cook on high for 15 to 20 minutes until the sauce thickens.
Step 7: Serve the pepper steak over cooked white rice. Top with sesame seeds and sliced green onions if desired.

Tips & Variations

Slice the beef thinly for faster, more even cooking and tender results.
Add peppers at the start for softer vegetables or during the last hour for a firmer bite.
Use low-sodium soy sauce to control the saltiness of the dish.
Do not skip the cornstarch slurry; it thickens the sauce and gives it a glossy finish.
Try substituting flank steak for sirloin or honey for brown sugar for a different flavor.
Add mushrooms or broccoli—add broccoli in the last 30 minutes for best texture.
Omit red pepper flakes for a milder dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stove, adding a splash of beef broth if the sauce has thickened too much. You can also freeze the cooked dish for up to 2 months; thaw overnight in the fridge before reheating.