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Pepper Steak in a Crock Pot

Pepper steak in a crock pot cooks beef sirloin and onion low and slow in a savory soy and beef broth sauce. Bell peppers go in near the end, and a cornstarch slurry thickens the sauce before serving.
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Prep Time 15 minutes
Cook Time 5 hours 48 minutes
Total Time 6 hours 3 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef sirloin cut into 1/2-inch-thick strips
  • 1 yellow onion medium, thinly sliced
  • 1 cup beef broth
  • 0.33 cup low-sodium soy sauce
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic minced
  • 0.5 tsp ground black pepper
  • 2 bell peppers medium, any color, seeded and cut into strips
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Equipment

  • 1 6-quart slow cooker

Method
 

  1. Put the beef strips and sliced onion in a 6-quart slow cooker.
  2. Whisk together the beef broth, soy sauce, Worcestershire sauce, garlic, and black pepper, then pour the mixture over the beef.
  3. Cover and cook on LOW for 4 to 5 hours or HIGH for 2 to 3 hours, until the beef is tender and registers at least 145°F in the thickest strips.
  4. Stir in the bell peppers, cover, and cook for 1 hour on LOW or 30 to 45 minutes on HIGH, until the peppers are tender but still hold their shape.
  5. Whisk the cornstarch with the cold water until smooth, then stir it into the slow cooker and cook uncovered on HIGH for 15 to 20 minutes, until the sauce thickens.

Notes

For tender beef, check the thickest strips with a thermometer. Refrigerate leftovers for up to 3 days or freeze them; use gluten-free tamari and gluten-free Worcestershire sauce for a gluten-free option.