This easy crockpot pepper steak features thinly sliced, tender steak cooked down with peppers and onion in a thick, Asian inspired, sauce full of garlic and ginger. Serve over rice, rice noodles or in a bowl topped with green onion and sesame seeds.
The magic of a crockpot is that you can set it and forget it and know you'll come home to a tasty meal that will feed the whole family. Not to mention how easy they are to make into freezer meals!
This crockpot pepper steak is no different. The bold flavors of the ginger and garlic turn the steak and peppers into an Asian-inspired dinner made for rice!
Pepper steak ingredients:
- sirloin
- liquid coconut aminos (or soy sauce if you aren't gluten free)
- fresh ginger
- garlic
- peppers
- onion
- sriracha (optional)
- tapioca flour (or cornstarch)
Steak FAQs
I love knowing where my food is coming from and I was so amazed to learn 97 percent of beef farms are family-owned and operated. We can even shop local when we make dinner!
What kind of meat is pepper steak?
My favorite cut of beef for pepper steak is sirloin. It's on the pricier end, but I love how easy it is to cut and tender it is, especially when you marinate it. You can also use a pre-sliced stew meat.
Pro tip for cutting sirloin: place the steak in the freezer for 20 minutes before cutting so it's slightly frozen and easier to cut.
How do you make steak tender?
There are two ways to make this steak tender: marinate it and cut it against the grain. Place the steak and marinade together for at least 30 minutes at room temp or place in the fridge overnight.
Do you have to sear the steak first?
It's really important to brown the steak strips in a skillet before adding it to the crock pot. It adds a deep caramelized flavor that adds so much depth of flavor to this dish.
Pro tip: Sear the steak in 2-3 batches so you don't overcrowd the skillet. Too much steak in the skillet at once leads to steaming the steak rather than searing the outsides to be brown and crispy.
How to make pepper steak from scratch:
- Start by slicing and marinading your steak for 30 minutes at room temp (or overnight in the fridge).
- Heat sesame oil in a large skillet or wok then sear the steak in 2-3 batches, transferring it to a heated crockpot when they're done searing.
- Add the rest of the ingredients (except the cornstarch) and cook on low for 6-8 hours or high for 3-4 hours.
- Remove a bit of the sauce and mix with cornstarch to create a slurry. Return to the crockpot and cook on high for 15 minutes to thicken.
Freezing instructions:
To freezer before cooking: marinate and sear the steak then allow to cool and add to a freezer bag with the rest of the ingredients. That overnight and add to the crockpot when you're ready to make it.
To freeze after cooking: Allow to cool completely then add to a freezer bag and freezer for up to 3 months. Thaw overnight and reheat in the microwave or over the stove.
If you love this recipe as much as I do, don't forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
This recipe is sponsored by The Ohio Beef Council. All thoughts and opinions are my own. Thank you to brands like them who believe in me and my recipes so I can keep sharing free recipes with you.
More crockpot beef recipes:
- Slow cooker beef ragu
- Slow cooker sweet potato beef stew
- Crockpot healthy sloppy joes
- Korean shredded beef tacos
- Slow cooker paleo chili
Crockpot Pepper Steak
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
Nutrition
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