Why You’ll Love This Crockpot Pepper Steak Recipe
This slow cooker pepper steak recipe checks all the boxes: it’s easy, flavorful, and flexible enough to fit a variety of diets and preferences. The slow-cooked sirloin steak becomes melt-in-your-mouth tender, while the bell peppers add color, sweetness, and texture.
Whether you’re gluten-free, dairy-free, or just love a comforting, homemade takeout-style dinner, this one’s a keeper. Serve this easy crockpot pepper steak recipe over rice, cauliflower rice or dairy-free mashed potatoes and top with spring onions and a sprinkle of sesame seeds for a complete, flavorful meal.
Looking for another hearty beef recipe with minimal prep? Don’t miss this comforting Slow Cooker Beef Ragu — it’s another one of our go-to meals for chilly nights.
Table of Contents
Ingredients You’ll Need
Here’s what brings this crockpot pepper steak to life:
- Sirloin steak: A tender cut of beef that holds up beautifully in the slow cooker. You can also use flank steak or round steak.
- Coconut aminos: A gluten-free soy sauce alternative that adds salty, umami flavor. You can substitute with low-sodium soy sauce if preferred.
- Sesame oil: Gives the dish a signature nutty aroma. If needed, olive oil will work as a substitute.
- Garlic cloves and fresh ginger: These two aromatics are essential to building bold, peppery depth.
- Maple syrup: A touch of sweetness to balance the savory elements.
- Tapioca flour or cornstarch: Used to create a slurry to thicken the sauce.
- Red and green bell peppers: Sweet and colorful, these soften into tender bites in the crockpot.
- Yellow onion: Adds mellow sweetness and a bit of crunch.
- Sriracha (optional): For those who love a little heat.
Want to improve your knife skills? Learn how to cut a bell pepper.
Ingredient Substitutions
- Soy sauce can replace coconut aminos.
- Olive oil can be used instead of sesame oil.
- Cornstarch works in place of tapioca flour.
- Flank steak or round steak are great substitutes for sirloin.
How to Make Crockpot Pepper Steak
Step 1: Slice the steak into 2-inch strips. Combine the marinade ingredients in a ziplock bag, add steak strips, and massage to coat. Let sit at room temp for 30–60 minutes or refrigerate overnight.
Step 2: Heat sesame oil in a skillet over high heat. Sear steak in batches (don’t overcrowd) until browned but not cooked through. Transfer to crockpot.
Step 3: Pour leftover marinade into the crockpot. Add sliced red and green peppers and onion. Whisk garlic, ginger, maple syrup, coconut aminos, and sriracha in a bowl and pour over steak mixture. Stir to combine.
Step 4: Cover and cook on low for 6–8 hours or high for 3–4 hours, until steak is tender and peppers are soft. To thicken, remove 2 tablespoons of liquid from the crockpot and mix with tapioca flour (or cornstarch) to create a slurry. Stir back into the crockpot and cook on high, uncovered, for 15 minutes.
Expert Tips
- Sear in batches to get a golden crust—this step adds deep flavor!
- Slice against the grain to ensure the beef turns out extra tender.
- Marinate overnight if you have time. It intensifies the flavor and tenderizes the meat.
- Want a thicker sauce? Add an extra tablespoon of flour to the slurry.
- Don’t overcrowd the pan while searing or the steak will steam instead of brown.
Serving Tips
Top with green onions, sesame seeds, or red pepper flakes to finish. The glossy sauce coats every steak strip with savory-sweet richness, and the peppers still hold their shape for a little bite.
Over a bowl of steamy white rice or tangled egg noodles, it’s the kind of comforting, takeout-style dinner that looks as good as it tastes. It’s also delicious with coconut rice or cauliflower rice for a low-carb dinner.
Make It a Meal
Pair your crockpot pepper steak with:
- Side: Garlic roasted green beans or sesame ginger snap peas
- Drink: A crisp sparkling water or green tea
- Dessert: Mango sorbet or a square of dark chocolate
- Appetizer: Steamed dumplings or miso soup
Storage Tips
- Store leftovers in an airtight container in the fridge for up to 3 days.
- To freeze before cooking: Marinate and sear the steak, then cool and combine with other ingredients in a freezer-safe bag. Freeze up to 3 months.
- To freeze after cooking: Let cool, then freeze in a container for up to 3 months. Thaw overnight and reheat in a skillet or microwave.
Recipe FAQs
Yes, flank steak or round steak both work well. Just be sure to slice against the grain and allow enough cooking time for tenderness.
You can substitute olive oil, but sesame oil adds a nutty flavor that’s authentic to Asian-inspired dishes.
You can, but we recommend keeping this step—it adds deep, caramelized flavor you won’t get otherwise.
Add extra sriracha or red pepper flakes to the sauce.
Yes! Toss them in directly—no need to thaw.
Yes! Sear using the sauté function, then pressure cook for 15 minutes (this is a good starting point, but exact timing may vary depending on your model and steak thickness). Use the sauté mode again to simmer the slurry and thicken.
This crockpot pepper steak is a foolproof way to get a hearty, flavorful meal on the table with minimal effort. How do you like your pepper steak? Sweet, spicy, or extra saucy? Drop your favorite twist in the comments—I love trying reader versions!
More Take-Out Inspired 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
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- Searing the steak adds a lot of depth and flavor. Don’t skip browning the steak before slow cooking.
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- For a thicker sauce, add an additional tablespoon of tapioca flour or cornstarch to the slurry.
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- 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.
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- Don’t overcrowd the pan. Work in batches if needed when searing. If the pan is overcrowded, the meat will steam instead of brown.
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- 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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