This slow cooker pepper steak is an easy crockpot dinner the family will love! Tender, saucy, and packed with bold black pepper flavor, it’s just like takeout but better!
Robert loves Panda Express but it always leaves me (very) disappointed. This copycat black pepper steak, however, got made twice in the same week because I loved it so much. I made a batch for a church meal train and then immediately made another batch for us.
Made with tender strips of sirloin, crisp veggies, and a bold peppery sauce, we tried serving it over jasmine rice and ramen noodles, but rice ended up being the winner.
It’s a complete and satisfying meal that everyone loves. Replicating our favorite fast food not only saves time and money but I love controlling the quality of ingredients as well.
The slow cooker is great for cooking all kinds of steak, like slow cooker steak bites, Italian crockpot beef, and slow cooker cube steak. No matter what, the beef always comes out tender and delicious.
Crockpot Pepper Steak
Why you’ll love this recipe
- Bold flavor. A savory, peppery sauce that rivals your favorite Chinese takeout. The same way my easy crockpot beef and broccoli does!
- Hands-off. The beef gets a quick sear then the slow cooker takes over.
- One-pot dinner. Everything comes together in the crockpot: steak, vegetables, and sauce.
- Budget-friendly. This dish feeds the whole family, with the potential for leftovers!
Helpful Tools
- Slow cooker – I use a 6 quart slow cooker in nearly all of my crockpot recipes. This Hamilton Beach has been my go-to for years but for I fairly recently got this GreenPan slow cooker and for recipes like this, where you need to brown the meat first, it is perfect because you can do it right in the same pan!
- Tongs – Tongs are one of my most-used kitchen tools & I like to have a variety of sizes depending on which task I’m doing.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Sirloin steak: Sliced thin against the grain for the most tender results. Flank steak, ribeye, or skirt steak can also be used. You’ll also need salt and pepper for seasoning, olive oil for searing, and cornstarch for coating. You’ll also need cornstarch to make a slurry to thicken the sauce at the end.
- Vegetables and aromatics: Red bell pepper, white onion, broccoli florets, and mushrooms are classic pepper steak veggies. Cut the peppers into chunks so they hold up without getting too soft. Snow peas, snap peas, or baby corn make great additions or substitutions. Add them at the same time as the broccoli and mushrooms.
- For the sauce: You’ll need beef broth, low-sodium soy sauce, oyster sauce, brown sugar, toasted sesame oil, garlic, ginger, and freshly cracked black pepper. Reduce the black pepper to 1 Tablespoon for a milder flavor.
- Green onion and sesame seeds: For garnish. They finish the dish for that takeout experience!
How to make Slow Cooker Pepper Steak
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- Step One: Slice the thin strips against the grain and place them into a large bowl. Season with salt and pepper and toss in cornstarch until fully coated.
- Step Two: Sear the strips in a large skillet over medium-high heat, heated with oil. Cook for about 1-2 minutes until lightly browned. Avoid overcrowding the pan and work in batches if needed. Transfer the meat to the basin of your slow cooker.
- Step Three: Add the chopped red bell pepper and diced onion over the steak. In a medium bowl, whisk the sauce ingredients together and pour it over everything, and stir to combine.
- Step Four: Cover with the lid and cook on LOW for 4-5 hours or HIGH for 3-4 hours. About 30 minutes before the cooking time is up, toss in the broccoli and mushrooms, and stir in the cornstarch slurry.
- Step Five: Put the lid back on and turn the heat to HIGH to cook for another 10-15 minutes until the veggies are tender and the sauce has thickened. Serve crockpot pepper steak over white rice or fried rice (without the chicken) and garnish with sesame seeds and green onions. Enjoy!
Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
- Always slice against the grain. Look at the lines running through the steak and cut perpendicular to them. This shortens the muscle fibers and gives you tender, easy-to-chew pieces instead of chewy, stringy ones.
- Freshly cracked pepper is non-negotiable. Pre-ground pepper won’t give you that bold, peppery punch that makes this dish taste like it should. Use a pepper grinder and crack it fresh!
- Don’t skip the cornstarch coating. Tossing the steak in cornstarch before searing creates a light crust that keeps the juices inside and helps the sauce cling to every piece.
- Stir the cornstarch slurry right before adding it. Cornstarch settles to the bottom quickly. Give it a quick whisk right before pouring it in.
- Searing is optional but highly recommended. It adds a layer of flavor to the finished dish that you just can’t get from the slow cooker alone.
- Broccoli and mushrooms should be tender with a bite. Adding the broccoli and mushrooms in the last 30 minutes keeps them from overcooking and turning mushy.
Storage & Reheating
How to store leftovers
Keep any leftovers stored in an airtight container in the fridge for up to 3 days.
Freezing Instructions
Transfer everything to a freezer-safe container or freezer bag and keep frozen for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating Instructions
Reheat black pepper steak in a skillet over medium-low heat. Add a splash of beef broth or water to loosen the sauce, as it will have thickened a bit. You can also reheat it in the microwave.
Need more slow cooker dinners? Try these:
Slow Cooker Honey Garlic Chicken & Noodles
Crockpot Meatloaf with BBQ Sauce
Click here to view my entire collection of slow cooker recipes.
Slow Cooker Pepper Steak
Equipment
Ingredients
- 2 pounds sirloin steak
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 Tablespoons cornstarch
- 1 Tablespoon olive oil
- 1 medium red bell pepper cut into chunks
- 1 small white onion diced
- ½ cup low sodium soy sauce
- ¼ cup beef broth
- 2 Tablespoons brown sugar
- 2 Tablespoons oyster sauce
- ½ Tablespoon toasted sesame oil
- 2 cloves garlic minced
- ½ teaspoon ground ginger
- 1 ½ Tablespoons freshly cracked black pepper
- 2 cups broccoli florets
- 8 ounces mushrooms sliced
- 2 Tablespoons water
- sliced green onions
- sesame seeds
Instructions
- Slice the steak into thin strips, against the grain. Add the strips to a large bowl and season with salt & pepper.2 pounds sirloin steak, 1 teaspoon salt, 1 teaspoon black pepper
- Add 2 Tablespoons of the cornstarch over the steak and use tongs to toss until it's fully coated.2.1 Tablespoons cornstarch
- Heat the oil in a large skillet over medium high heat. Sear the steak for 1-2 minutes or until lightly browned. Do this in batches, if needed. You're not cooking the steak through, just locking in flavor and moisture.1 Tablespoon olive oil
- Move the seared steak to the basin of a 6 quart slow cooker.
- Add the chopped red bell pepper and diced onion over the top.1 medium red bell pepper, 1 small white onion
- To a medium bowl, make the sauce by whisking together the soy sauce, beef broth, brown sugar, oyster sauce, sesame oil, minced garlic, ginger, and black pepper.½ cup low sodium soy sauce, ¼ cup beef broth, 2 Tablespoons brown sugar, 2 Tablespoons oyster sauce, ½ Tablespoon toasted sesame oil, 2 cloves garlic, ½ teaspoon ground ginger, 1 ½ Tablespoons freshly cracked black pepper
- Pour the sauce over the steak and vegetables and stir to combine.
- Cover and cook on LOW for 4-5 hours or HIGH for 3-4 hours.
- 30 minutes before the cook time is up, stir in the broccoli florets and sliced mushrooms.8 ounces mushrooms, 2 cups broccoli florets
- In a small bowl, make a cornstarch slurry by whisking together a tablespoon of cornstarch with 2 tablespoons of water. Pour it into the slow cooker, replace the cover, turn it to HIGH, and cook another 10-15 minutes or until the broccoli is tender and the sauce has slightly thickened.0.9 Tablespoons cornstarch, 2 Tablespoons water
- Serve over white rice and top with sliced green onions and sesame seeds.sliced green onions, sesame seeds
Notes
- Sirloin is my pick, but flank, ribeye, or skirt steak all work. Slice thin against the grain for the most tender bite.
- Searing is optional but highly recommended. It adds a layer of flavor you can’t get from the slow cooker alone.
- Use freshly cracked black pepper in the sauce for the boldest, most peppery flavor. Pre-ground just won’t do it.
- I recommend low sodium soy sauce. Coconut aminos can be used in its place.
- Reduce the black pepper to 1 tablespoon for a milder sauce.
- Store leftovers covered in the fridge for up to 3 days, or freeze for up to 2 months.
- Reheat in a skillet with a splash of broth or water, or in the microwave for individual portions.
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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