Dump and Go Slow Cooker Pepper Steak

slow cooked peppers, onions and beef in a bowl

4.40 from 525 votes

Dump and Go Slow Cooker Pepper Steak

Crockpot Pepper Steak is an effortless dump and go meal that takes 10 minutes to prepare, with no hands-on work while it cooks. Tender beef strips, peppers and onions are slow cooked in a savory unami sauce, then served over rice to make a hearty and wholesome dinner. Make it a full meal by adding rice to the crockpot

Prep Time10

Cook Time6

Total Time6 10

Course: Main Course

Cuisine: American, Chinese

Diet: Low Calorie, Low Fat

Keyword: chinese pepper steak, crock pot pepper steak recipe, slow cooker pepper steak recipe

Servings:

Calories: 267kcal

Author: Kristina Tipps

Equipment

slow cooker

Ingredients

2 lbs beef sirloin strips or sirloin steak cut into slices
3 large colorful bell peppers sliced thick
1 large onion sliced
3 garlic cloves
¾ cup beef broth
3 beef bouillon cubes
¼ cup soy sauce
2 teaspoon Worcestershire sauce
2 tablespoon honey
1 teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon salt
2 tablespoon cornstarch or flour

Instructions

Make the sauce. Combine hot beef broth, bouillon cubes, soy sauce, worchestire sauce, honey, ground ginger, black pepper, salt and cornstarch/flour in a mixing glass. Stir well, crushing the bouillon cubes.
Place beef strips into the slow cooker. Pour sauce on top. Add peppers, onions and garlic on top of the beef.
Set to LOW for 6 hours or HIGH for 3 hours. If possible, stir the ingredients halfway through.
When finished, stir well and transfer to a serving dish. Serve over rice or noodles or as a side with mashed or baked potatoes.

Video

Notes

Tips

Add peppers at the end if you want them to have a crispier texture, with about 30-60 minutes left.

Add rice directly to the crockpot. With 2 hours of cook time left, add 1 cup of rice and 2 cups of water (or broth for more flavor). This will make it a full dinner without having to cook rice separately.

How To Store

Fridge: store in an airtight container in the fridge for up to 3 days.

Freezer: use freezer-safe containers and freeze for up to 3 months.

Reheat: warm in the microwave or in the oven.

Nutrition