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Crockpot Chinese Pepper Steak Recipe

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★★★★★

4.5 from 55 reviews

This Crockpot Chinese Pepper Steak recipe offers a cozy and flavorful take on a classic takeout dish with tender beef sirloin, colorful bell peppers, and a rich, sweet, and savory sauce. Slow-cooked to perfection in a crockpot, the beef becomes beautifully tender while the sauce thickens to a glossy finish. Perfect served over steamed rice, noodles, or mashed potatoes, this easy, hands-off recipe is ideal for a busy day when you want a satisfying, homemade meal.

Ingredients

Scale

Beef and Vegetables

  • 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

Sauce

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup beef broth
  • 1/4 cup brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon ground ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Thickening & Garnish

  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 tablespoon sesame seeds (optional for serving)
  • 2 green onions, sliced (optional for serving)
  • Cooked white rice, for serving

Instructions

  1. Add the Beef to the Crock Pot: Place 2 pounds of thin-sliced beef sirloin steak into the crockpot’s black oval insert, spreading it evenly across the bottom.
  2. Add the Peppers and Onion: Layer 1 sliced green bell pepper, 1 sliced red bell pepper, and 1 sliced onion over the beef to create a colorful and flavorful base.
  3. Mix the Sauce: In a mixing bowl, whisk together 1/2 cup low-sodium soy sauce, 1/2 cup beef broth, 1/4 cup brown sugar, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 1 teaspoon ground ginger, 1/4 teaspoon black pepper, 1/4 teaspoon red pepper flakes if using, and 3 minced garlic cloves until fully combined.
  4. Pour Sauce Into the Crock Pot: Pour the sauce evenly over the beef, peppers, and onion. Gently stir just enough to coat all ingredients without disturbing the layers too much.
  5. Slow Cook: Cover the crockpot and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender and full of flavor.
  6. Thicken the Sauce: In a small bowl, mix 2 tablespoons cornstarch with 2 tablespoons water to create a slurry. Stir this mixture into the crockpot, cover, and cook on high for an additional 15 to 20 minutes until the sauce thickens to a glossy consistency.
  7. Serve: Spoon the pepper steak and sauce over cooked white rice. Garnish with 1 tablespoon sesame seeds and 2 sliced green onions if desired. Serve warm and enjoy.

Notes

  • Slice the beef thinly to ensure it cooks evenly and becomes tender.
  • For softer peppers, add them at the start; for firmer peppers, add during the last hour of cooking.
  • Use low-sodium soy sauce to prevent the sauce from becoming overly salty.
  • Do not add cornstarch slurry at the beginning; it is best added near the end for thickening.
  • Serve over warm rice so the sauce soaks in nicely.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.

Keywords: Crockpot Chinese Pepper Steak, Slow Cooker Pepper Steak, Easy Chinese Beef Recipe, Crockpot Beef Dinner, Pepper Steak with Peppers and Onion, Slow Cooker Chinese Takeout, Chinese Beef and Peppers

Find it online: https://foodbylina.com/crockpot-chinese-pepper-steak-recipe/