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Crockpot Pepper Steak on a white plate garnished with parsley, showcasing tender beef and colorful peppers in a savory sauce

Crockpot Pepper Steak

Crockpot Pepper Steak is the ultimate solution for busy weeknights. With just 15 minutes of prep, this recipe delivers tender beef strips, vibrant peppers, and a rich, savory sauce that tastes like you spent hours in the kitchen.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 Tablespoons vegetable oil
  • 2 pounds beef steak cut into 1-inch strips (round steak, flank steak, or sirloin tip steak)
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 beef bouillon cube
  • 1/4 cup hot water
  • 1 Tablespoon cornstarch
  • 1 15 oz can stewed tomatoes with juices
  • 3 Tablespoons teriyaki or soy sauce
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sugar
  • 1 large green pepper cut into strips
  • 1 large red pepper cut into strips
  • 1 small yellow onion sliced

Method
 

  1. Heat 2 Tablespoons vegetable oil in a large skillet over high heat. The oil should shimmer and be very hot.
  2. Season the beef strips with 1 teaspoon garlic powder and salt and pepper to taste.
  3. Brown half the beef strips in the hot skillet for about 1 minute per side until seared. Remove and repeat with the remaining beef.
  4. Transfer all seared beef strips to the slow cooker.
  5. In a small bowl, mix 1 crushed beef bouillon cube, 1/4 cup hot water, and 1 Tablespoon cornstarch until smooth. Pour this mixture over the beef in the slow cooker.
  6. Add the stewed tomatoes (with juices), teriyaki or soy sauce, red pepper flakes, and sugar. Stir to combine.
  7. Cover and cook on low for 6–8 hours.
  8. In the last hour of cooking, add the green and red peppers and sliced onion. Stir and cover again.
  9. Serve over rice or in tortillas, and enjoy!

Notes

Storage: Leftovers keep in an airtight container in the fridge for up to 3 days.