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–+ servings

Crockpot Pepper Steak (The "Not Mushy" Method)

This improved dump and go Pepper Steak recipe solves the common slow cooker problem of soggy vegetables. By adding the peppers at the end and using a savory ginger-sesame sauce, you get tender sirloin and crisp-tender veggies every time.
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Prep Time 15 minutes
Cook Time 5 hours
Course Dinner, Main Course
Cuisine Chinese-American
Servings 6 servings

Equipment

  • 6-quart or larger slow cooker
  • Small Whisk (for sauce)
  • Sharp knife + cutting board

Ingredients
  

The Beef:

  • 2 lbs Beef Sirloin sliced against the grain into ½ inch strips (or Beef Stew Meat, see notes)
  • 2 tablespoons cornstarch for coating beef
  • ½ teaspoon black pepper

The Sauce:

  • ½ cup beef broth low sodium recommended
  • ½ cup low-sodium soy sauce or coconut aminos for GF
  • 1 tablespoon sesame oil adds the missing flavor depth!
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon fresh ginger minced (or 1 tsp ground ginger)
  • 3 cloves garlic minced

The Veggies:

  • 1 large onion sliced into strips
  • 3 large bell peppers Red, Green, and Yellow, sliced thick
  • 1 cup sliced fresh mushrooms optional, but recommended

Thickener:

  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions
 

  • Prep the Beef: In a bowl, toss the sliced sirloin with 2 tablespoons of cornstarch and the black pepper until lightly coated. (This helps thicken the sauce later and velvet the meat).
  • Make the Sauce: In the bottom of your slow cooker, whisk together the beef broth, soy sauce, sesame oil, honey, ginger, and garlic.
  • Add Beef: Add the coated beef strips to the sauce in the slow cooker and toss to coat. Do not add the vegetables yet.
  • Slow Cook: Cover and cook on LOW for 4.5 to 5 hours. (Avoid High heat if possible, as it can dry out sirloin).
  • Add Veggies: About 45–60 minutes before serving, open the lid. Stir in the sliced bell peppers, onions, and mushrooms (if using).
  • Thicken & Finish: In a small cup, mix the final cornstarch and cold water to make a slurry. Pour this into the crockpot and stir. Cover and cook for the remaining 45–60 minutes on High (or until peppers are tender to your liking).
  • Serve: Serve hot over steamed white rice or mashed potatoes.

Notes

  • Meat Texture: If using Stew Meat instead of Sirloin, it requires longer cooking to become tender. Cook the meat alone for 7 hours on low, then add veggies for the 8th hour.
  • Sodium Control: The original version of this recipe was very salty. This version relies on garlic, ginger, and sesame oil for flavor. If you need it saltier at the end, add a splash of soy sauce.
  • Instant Pot Version: Sauté beef slices in oil. Add sauce ingredients (add ¼ cup extra broth). Pressure cook High 12 mins + 10 min natural release. Set to Sauté, add veggies and cornstarch slurry, and cook 3-4 mins until peppers are tender.
  • Mushy Veggie Prevention: If you prefer very crisp peppers, only put them in for the last 30 minutes.
Keyword Crockpot Pepper Steak, Pepper Steak recipe
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