Go Back

Pepper Steak in a Crock Pot

Pepper steak in a crock pot with tender, thinly sliced flank steak and glossy soy-ginger sauce. Bell pepper strips stay bright while the sauce thickens into a coating for easy spoon-over rice serving.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Steak and vegetables
  • 2 lb flank steak Thinly sliced against the grain.
  • 1 red bell pepper Sliced.
  • 1 green bell pepper Sliced.
  • 1 yellow bell pepper Sliced.
  • 1 large onion Sliced.
  • 4 garlic Minced (4 cloves).
Soy-ginger sauce
  • 0.5 cup soy sauce
  • 0.25 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger Grated.
  • 2 tbsp cornstarch Used to thicken the sauce.
  • 2 tbsp cold water For the cornstarch slurry.
Serving and garnish
  • 1 cooked white rice For serving.
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.

Equipment

  • 1 Dutch oven

Method
 

Layer and season in the slow cooker
  1. Add the sliced flank steak to the slow cooker in an even layer.
  2. Top with the red bell pepper, green bell pepper, yellow bell pepper, onion, and garlic.
  3. Whisk together the soy sauce, beef broth, brown sugar, rice vinegar, and grated ginger, then pour the mixture over the steak and vegetables.
Slow cook until tender
  1. Cook on LOW for 5–6 hours or on HIGH for 2.5–3 hours, until the steak is tender.
Thicken the sauce and finish
  1. Whisk the cornstarch with the cold water until smooth, then stir the slurry into the slow cooker.
  2. Cook on HIGH for 15 minutes until the sauce thickens and coats the steak.
Serve
  1. Serve the pepper steak over cooked white rice and garnish with sesame seeds and green onions.

Notes

For the most tender slices, slice the flank steak thinly against the grain so it stays juicy after the long cook. Refrigerate leftovers in a sealed container up to 3 days; reheat gently until hot. Freezing is not recommended because bell peppers can soften too much after thawing. For a lower-sugar option, replace the brown sugar with a sugar substitute measured for 1:1 sweetness, and start with the same amount—taste the sauce before thickening.