This Crock Pot Pepper Steak transforms tender strips of beef sirloin into a melt-in-your-mouth comfort dish. Slow-simmered alongside sweet onions, vibrant green bell peppers, and stewed tomatoes in a savory garlic-soy gravy, this dish blends classic Asian-inspired flavors with effortless slow-cooker convenience.
Ingredients Breakdown
2 pounds beef sirloin, cut into 2-inch strips
3 tablespoons vegetable oil (for searing)
¾ teaspoon garlic powder (or to taste)
1 cube beef bouillon
¼ cup hot water
1 tablespoon cornstarch
½ cup chopped onion
2 large green bell peppers, roughly chopped
1 can (14.5 ounces) stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt (adjust to taste depending on bouillon)
Step-by-Step Cooking Guide
1. Sear the Beef Strips
Heat the vegetable oil in a large skillet over medium-high heat. Season the beef sirloin strips lightly with garlic powder, salt, and pepper. Working in batches to avoid overcrowding, sear the beef strips for 2–3 minutes until browned on the outside. Transfer the browned beef and any pan juices directly into your slow cooker.
2. Prepare the Savory Gravy Base
In a small bowl, dissolve the beef bouillon cube in the ¼ cup of hot water. Whisk in the cornstarch, soy sauce, and white sugar until smooth and completely lump-free. Pour this mixture over the beef in the slow cooker.
3. Layer Vegetables and Tomatoes
Add the chopped onion, roughly chopped green bell peppers, and the canned stewed tomatoes (along with all their juices) into the slow cooker. Gently stir all ingredients together to combine and ensure the beef and vegetables are coated in the sauce.
4. Slow Cook to Tender Perfection
Cover with the lid and cook on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours) until the beef is incredibly tender and the bell peppers are soft yet vibrant.
5. Adjust Thickening & Serve Warm
If you prefer a thicker gravy, crack the lid open slightly during the last 20 minutes of cooking, or stir in a small additional cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) and heat on HIGH until bubbly. Taste and adjust seasoning with extra salt or soy sauce if desired. Serve hot over a bed of steamed white rice, brown rice, or egg noodles.