Slow Cooker Pepper Steak

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Slow Cooker Pepper Steak is an easy crockpot dinner made with tender strips of sirloin, colorful bell peppers, and a rich, savory sauce packed with bold black pepper flavor. Skip the takeout and let your slow cooker do the work for a family-friendly meal that's perfect served over rice.

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Author Melissa Williams

Equipment

Slow Cooker

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.

Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.

Nutrition