Takeout style Chinese American dump-and-go meal? Yes please! This Crockpot pepper steak is a comfort stir fry made with tender strips of beef, sweet bell peppers, onion, garlic, and ginger. It’s simmered in a savory soy sauce and brown sugar sauce. It has all the flavors of classic Chinese pepper steak with peppers and onions, but the slow cooker does most of the work. This slow cooker pepper steak is an easy weeknight dinner that cooks low and slow until the beef is tender and the sauce is rich and glossy.
If you know me, you know I love bringing classic takeout meals into my kitchen, like General Tso’s chicken. A crockpot version of a classic pepper steak just makes it that much easier. Crockpot pepper steak satisfies my Asian takeout cravings without needing a wok or a last-minute dinner run. I start by quickly browning the sirloin so the beef develops deeper flavor, then it goes into the slow cooker with garlic, fresh ginger, soy sauce, sesame oil, and a little brown sugar for balance. The beef cooks low and slow in that savory sauce until it’s tender, and I wait to add the bell peppers near the end so they stay vibrant and slightly crisp instead of mushy. It’s one of those easy dinners I make when I want something cozy and flavorful with minimal effort. If you try it, I’d love to hear what you think in the comments.
Tips for Beginners
- Brown the steak before adding it to the slow cooker. This quick step builds flavor by caramelizing the outside of the beef. When I tested the recipe without browning first, the sauce tasted noticeably flatter and less rich.
- Slice the beef against the grain. Look for the direction the muscle fibers run and cut across them, not with them. This shortens the fibers and helps the steak turn out tender instead of chewy after several hours in the slow cooker.
- Add the bell peppers during the last 30 minutes of cooking. Slow cookers soften vegetables quickly, so adding the peppers near the end keeps them tender but still slightly crisp and flavorful instead of mushy.
- Whisk the cornstarch slurry right before adding it. Cornstarch settles to the bottom of the bowl quickly. Giving it a quick stir ensures it thickens the sauce evenly and prevents clumps.
- Use sirloin for the best texture. During testing, sirloin stayed tender while still holding its shape in the slow cooker. Leaner cuts tended to dry out, while fattier cuts didn’t slice as cleanly for a pepper steak-style dish.
Crockpot Pepper Steak
Equipment
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1 Crockpot
Ingredients
- ½ tbsp olive oil
- 2 lbs sirloin steak sliced into bite-size strips
- ½ tsp salt
- ¼ tsp pepper
- 3 cloves garlic minced
- 1 piece 1-inch ginger minced
- 1 tsp sesame oil
- ¼ cup brown sugar
- ¼ cup soy sauce
- 1 cup beef broth
- 1 medium onion sliced
- 2 bell peppers sliced
- 2 tbsp cornstarch
- 2 tbsp water
Instructions
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Heat the olive oil in a skillet over medium heat. Once heated, add in the steak, salt, and pepper. Cook until the steak is browned, but not cooked through. Take off the heat.½ tbsp olive oil, 2 lbs sirloin steak, ½ tsp salt, ¼ tsp pepper
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Add the garlic, ginger, sesame oil, brown sugar, soy sauce, and beef broth to the Crockpot. Whisk until combined.3 cloves garlic, 1 piece 1-inch ginger, 1 tsp sesame oil, ¼ cup brown sugar, ¼ cup soy sauce, 1 cup beef broth
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Add in the steak and onion and stir to the coat in the sauce.1 medium onion
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Cover with the lid, and cook for 6-8 hours on low, or 3-4 hours on high.
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When there’s a half hour left of cook time, add in the bell peppers and cornstarch slurry.2 bell peppers, 2 tbsp cornstarch, 2 tbsp water
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Cover and cook on high for another 30 minutes until the peppers are tender and the sauce has thickened.
Notes
- Flank steak can be used instead of sirloin. Slice it thinly against the grain to keep the beef tender after slow cooking.
- Add red pepper flakes for heat. Start with ¼ teaspoon and adjust to taste if you prefer a spicier pepper steak.
- Mushrooms make a great addition. Add sliced mushrooms with the onions so they cook down and absorb the savory sauce.
Nutrition
How to Make Crockpot Pepper Steak Step by Step
Gather all the ingredients together.
Brown the steak: Heat ½ tbsp olive oil in a large skillet over medium heat. Once the oil is hot and shimmering, add 2 lbs. sirloin steak sliced into bite-size strips along with ½ tsp salt and ¼ tsp black pepper. Cook for about 3–4 minutes, stirring occasionally, until the beef is browned on the outside but still slightly pink in the center. The goal is to develop flavor, not cook the steak all the way through. Remove the skillet from the heat.
Make the sauce: In the Crockpot, add 3 cloves minced garlic, 1 tbsp minced fresh ginger (from a 1-inch piece), 1 tsp sesame oil, ¼ cup brown sugar, ¼ cup soy sauce, and 1 cup beef broth. Whisk everything together until the brown sugar dissolves and the sauce looks smooth and well combined.
Add the beef and onion and slow cook: Add the browned steak, along with 1 sliced medium onion, to the Crockpot. Stir well so the beef and onions are evenly coated in the sauce. Cover with the lid and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the beef is tender and the flavors have fully developed.
Add the peppers: About 30 minutes before the cooking time is finished, stir in 2 sliced bell peppers.
Thicken the sauce: In a small bowl, whisk together 2 tbsp cornstarch and 2 tbsp water until completely smooth to create a slurry. Pour the slurry into the Crockpot and stir well to combine.
Serve and enjoy: Serve the pepper steak over white rice or noodles. Enjoy!
How to Store and Reheat
Store leftover crockpot pepper steak in an airtight container in the refrigerator for up to 4 days. The sauce may thicken slightly as it sits, but it will loosen when reheated.
Pepper steak freezes well. Let it cool completely, then store it in a freezer-safe container or zip-top freezer bag for up to 3 months.
Reheat the pepper steak in a skillet over medium heat until warmed through. If the sauce has thickened too much, add a small splash of beef broth or water to loosen it. You can also reheat it in the microwave for a quick option.
You can prepare the sauce and slice the beef and vegetables up to 1 day in advance. Store everything separately in the refrigerator. When you’re ready to cook, add the ingredients to the slow cooker and continue with the recipe as directed.
Serving Suggestions
This crockpot pepper steak is one of those cozy dinners I make when I’m craving takeout flavors but want something easy and homemade. It’s perfect for busy weeknights, casual family dinners, or even meal prep since the leftovers reheat really well. I almost always serve it over warm garlic rice so the savory sauce has something to soak into. If I want to make it feel more like a full takeout spread, I’ll add a batch of chicken potstickers on the side. And when I’m really leaning into the takeout vibe, I like to serve it alongside lo mein for a complete Chinese-American style dinner at home.
More Chinese Takeout Style Dinner Recipes
- Chicken Chow Mein: This chicken chow mein is a great option when you want a noodle-based dinner with the same bold flavors as pepper steak.
- Drunken Noodles: Drunken noodles are a perfect choice when you’re craving a slightly spicy takeout-style noodle dish.
- Szechuan Chicken: If you enjoy the savory sauce in pepper steak, this dish delivers even bigger flavor with a little extra heat.
- Sesame Chicken: Sesame chicken is a great homemade option when you’re craving a saucy Chinese-American favorite alongside dishes like pepper steak.
More Asian Recipes to Try
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