This crockpot pepper steak features tender strips of sirloin steak, colorful peppers, and onions, all slow-cooked in a savory, Asian-inspired sauce with garlic, ginger, and a touch of sweetness. It’s the ultimate set-it-and-forget-it recipe for meal prep or busy weeknights that I know the whole family will enjoy!
Table of Contents
Ingredients You’ll Need
Marinade
- Coconut aminos: Adds a salty, umami kick (use soy sauce if not gluten-free).
- Sesame oil: Enhances the marinade with its nutty flavor.
- Fresh garlic and ginger: Key for a bold, aromatic flavor.
- Tapioca flour or cornstarch: Thickens the sauce. Tapioca flour is a gluten-free option that adds a slightly silky texture, while cornstarch is more widely available and equally effective.
Pepper Steak
- Sirloin steak: Tender and flavorful, perfect for slow cooking.
- Sesame oil: A nutty, aromatic oil often used in Asian-inspired recipes. If unavailable, substitute with olive oil, though it will slightly alter the flavor.
- Red and green bell peppers: Sweet and colorful, they soften beautifully in the crockpot.
- Yellow onion: Adds sweetness and crunch.
- Garlic and ginger: Same as above. These two are the perfect pair for lots of flavor.
- Maple syrup: Adds a touch of sweetness.
- Sriracha: Optional for a little heat.
- Tapioca flour: A cornstarch slurry will also work here.
- Salt and Black Pepper to taste
For exact ingredient amounts and instructions, see the printable recipe card below.
If you’re looking for another slow cooker recipe, try these crock pot beef and noodles.
Step-by-Step Instructions
Step 1: Start by slicing the steak into 2 inch strips. Combine the marinade ingredients in a large ziplock bag, add the steak strips, and massage the marinade into the meat to coat evenly. Let the steak marinate at room temperature for 30-60 minutes, or refrigerate it overnight for deeper flavor.
Step 2: Heat sesame oil in a large skillet over high heat. Sear the steak in batches so you don’t overcrowd the pan. Sear each batch until browned but not fully cooked, then transfer the steak to the crockpot.
Step 3: Pour any leftover marinade into the crockpot along with the red and green peppers and onion. Whisk together garlic, ginger, maple syrup, coconut aminos, and sriracha in a small bowl. Pour the mixture over the steak and vegetables in the crockpot, stirring to combine. Cover and cook on low for 6-8 hours or high for 3-4 hours, until the steak is tender and the peppers are soft.
Step 4: To finish, remove 2 tablespoons of the cooking liquid from the crockpot and mix it with tapioca flour to create a slurry. Stir the slurry back into the crockpot, turn the heat to high, and cook uncovered for 15 minutes to thicken the sauce.
Expert Tips
- Searing the steak adds a lot of depth and flavor. Don’t skip browning the steak before slow cooking.
- For a thicker sauce, add an additional tablespoon of tapioca flour or cornstarch to the slurry.
- Place the steak in the freezer for 20 minutes before cutting so it’s slightly frozen and easier to cut. Slice against the grain and muscle fibers. This will make the steak more tender.
- Don’t overcrowd the pan. Work in batches if needed when searing. If the pan is overcrowded, the meat will steam instead of brown.
- Marinate the steak overnight. This boosts flavor and tenderizes the steak even more.
Love Asian-inspired recipes? Try these asian chicken wings next!
Serving Tips
Finish the dish with toppings like fresh green onions, sesame seeds, and a pinch of crushed red pepper flakes to add a pop of flavor and color.
- If you’re looking for a low-carb option, try it with a salad or cauliflower rice, which makes a hearty and satisfying alternative to regular rice.
- Serve this slow cooker pepper steak over white rice, brown rice, or coconut rice for a classic, comforting pairing.
- For a fun twist, try it with rice noodles or egg noodles, which add great texture and soak up the savory sauce beautifully.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
To freeze before cooking, marinate and sear the steak then allow it to cool. Combine with the other ingredients in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking in the crockpot.
To freeze after cooking, cool the dish completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight and reheat on the stovetop or in the microwave.
Recipe FAQs
Yes! Flank steak or round steak work well. Adjust cooking time if needed to ensure tenderness.
You can substitute olive oil, but sesame oil adds a nutty flavor that’s authentic to Asian-inspired dishes.
While you can skip this step, searing adds a rich, caramelized flavor that takes the flavor to the next level.
Add more sriracha or red pepper flakes to the sauce for extra heat.
Yes! Use the sauté function to sear the steak, then cook on high pressure for 15 minutes. Use the sauté mode again to thicken the sauce with a slurry.
Yes, frozen peppers work well. No need to thaw them- just add directly to the crockpot.
More Slow Cooker Recipes
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Easy Crockpot Pepper Steak
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Ingredients
Marinade:
- 2 lbs sirloin steak thinly sliced across the grain into 2 inch strips
- 1/2 cup coconut aminos (or soy sauce if not gluten free)
- 2 tablespoons sesame oil
- 4 cloves garlic minced
- 2 teaspoons fresh grated ginger (about a 1 inch knot
- 1 tablespoon tapioca flour or cornstarch
Pepper Steak:
- 2 tablespoons sesame oil
- 2 red bell peppers cut into 2 inch slices
- 2 green bell peppers cut into 2 inch slices
- 1 medium yellow onion sliced
- 3 cloves garlic
- 1 teaspoon ground ginger
- 3 tablespoons maple syrup
- 1/4 cup coconut aminos (or soy sauce)
- 1 tablespoon sriracha
- 1 tablespoon tapioca flour or cornstarch
Instructions
- To prep the night before: Add the sliced beef and marinade ingredients to a ziplock bag. Massage the marinade into the steak and marinate in the refrigerator overnight before adding the rest of the ingredients into the slow cooker in the morning. If you’re making it all in one day: marinate the steak at room temperature for 30-60 minutes.
- When the steak is marinated, heat 2 tablespoon of sesame oil in a large skillet over high heat. When the oil is rippling, remove the steak from the ziplock bag and place the steak in the pan in an even layer, working in 2-3 batches, to sear and crisp both sides of the steak. The steak does not need to be all the way cooked. WHen you’re done with the batch, transfer to the slow cooker and repeat until all the steak is cooked.
- Add any additional marinade from the ziplock bag to the slow cooker then add the peppers, and onion. In a small bowl, combine the garlic, ginger, maple syrup, coconut aminos, and sriracha and whisk to combine then pour into the crock pot. Stir to combine. Close the lid and cook on low for 6-8 hours or on high for 3-4 hours.
- When the time’s up, remove 2 tablespoons of cooking liquid from the slow cooker and add to a small dish with the tablespoon of tapioca flour and mix to create a slurry. Pour the slurry back into the slow cooker, mix well then turn the crock pot on high and cook, uncovered, for 15 minutes to thicken.
- Enjoy in a bowl or over rice, cauliflower rice, rice noodles and top with green onions and sesame seeds.
Notes
-
- Searing the steak adds a lot of depth and flavor. Don’t skip browning the steak before slow cooking.
-
- For a thicker sauce, add an additional tablespoon of tapioca flour or cornstarch to the slurry.
-
- Place the steak in the freezer for 20 minutes before cutting so it’s slightly frozen and easier to cut. Slice against the grain and muscle fibers. This will make the steak more tender.
-
- Don’t overcrowd the pan. Work in batches if needed when searing. If the pan is overcrowded, the meat will steam instead of brown.
-
- Marinate the steak overnight. This boosts flavor and tenderizes the steak even more.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
- To freeze before cooking, marinate and sear the steak then allow it to cool. Combine with the other ingredients in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the fridge before cooking in the crockpot.
- To freeze after cooking, cool the dish completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw overnight and reheat on the stovetop or in the microwave.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Can you make this in the instant pot?
Hey Gala! Yes, you can make this in the instant pot! You’ll need to make sure there’s enough liquid in the bottom (at least 1/2 cup) so you don’t get the burn notice. Cook on high for 10 minutes then do a quick release and thicken with cornstarch. I haven’t tested this, but this is what I would do!
The whole family loved this Pepper Steak. Meat was very tender and the whole dish was loaded with flavor. Nothing needs to be changed or adjusted. That said I did add broccoli florets to the crock 45 mins before serving. Delicious will definitely be making this again
Okay love the broccoli add! So smart!
Wow this is the best pepper steak I’ve ever eaten!! Super flavorful.
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