Crockpot Pepper Steak with Tender Sirloin and Savory Pepper Sauce
By Isabella Quinn
Prep
10 min
Cook
360 min
Total
370 min
Servings
6
Level
Easy
Choose beef sirloin strips, sirloin tips, or labeled beef for stir fry for the tenderest result in this Crockpot Pepper Steak. The slow cooker turns the beef, thick bell peppers, and onion into a hearty dinner with a savory soy, Worcestershire, honey, and ginger sauce.
Hot beef broth helps dissolve the bouillon cubes before it is mixed with soy sauce, Worcestershire sauce, honey, ginger, seasonings, and cornstarch or flour. The concentrated sauce is poured over the sirloin, then topped with sliced peppers, onion, and fresh garlic. Colorful bell peppers give the finished dish its vegetable bulk, while a sweet or yellow onion adds a mild savory note.
At the start, the slow cooker may look short on liquid, but the beef and vegetables release plenty as they cook. The sauce should look fuller and the beef should be very tender when stirred at the end. Overcooking is not the main concern here; adding peppers too early is what produces softer strips, so add them during the final 30 to 60 minutes for more crispness.
Serve the pepper steak over white, basmati, or brown rice, noodles, or alongside mashed or baked potatoes. It can also be eaten as is. Store leftovers in an airtight container in the refrigerator, freeze them in freezer-safe containers, and warm them in the microwave or oven.
Why you'll love this recipe
- Sirloin strips, sirloin tips, or precut stir-fry beef all work because this naturally tender cut becomes especially soft during the long slow-cooker cook.
- Three large bell peppers make the vegetables a substantial part of dinner, while mixed colors bring the same pepper flavor with a brighter finished appearance.
- Fresh garlic is preferred for its stronger flavor, yet garlic powder can stand in when pantry ingredients are what you have available.
- Beef broth and bouillon cubes build a concentrated base because the vegetables and meat release additional liquid as they cook.
- Honey can be replaced with agave syrup or pure maple syrup, allowing the sauce's subtle sweetness to fit ingredients already in the pantry.
- Cornstarch or flour gives the broth more body, while leaving out the thickener keeps the accumulated meat and vegetable juices thinner.
Ingredients
- •2 lb beef sirloin strips (or sirloin steak cut into slices)
- •3 large colorful bell peppers (sliced thick)
- •1 large onion (sliced)
- •3 cloves garlic
- •0.75 cup beef broth (hot)
- •3 beef bouillon cubes
- •0.25 cup soy sauce
- •2 tsp Worcestershire sauce
- •2 tbsp honey
- •1 tsp ground ginger
- •0.5 tsp black pepper
- •0.5 tsp salt
- •2 tbsp cornstarch or flour
Instructions
- 1
Combine the hot beef broth, bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour in a mixing glass.
- 2
Stir the sauce well, crushing the bouillon cubes.
- 3
Place the beef strips in the slow cooker and pour the sauce over them.
- 4
Add the bell peppers, onion, and garlic on top of the beef.
- 5
Cook on LOW for 6 hours or HIGH for 3 hours, stirring once halfway through if possible.
- 6
Stir well when finished, transfer to a serving dish, and serve over rice or noodles or with mashed or baked potatoes.
FAQ
Nutrition (per serving)
Calories
267
Protein
36g
Fat
5g
Carbs
18g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
