This crockpot Chinese pepper steak is pure comfort food. Tender strips of beef, colorful bell peppers, and a rich savory sauce all come together in one pot with hardly any effort.
It’s the kind of meal you can throw together in the morning and come home to the smell of dinner already done. It’s cozy, hearty, and better than takeout.
Why I Love This Recipe
This is one of those recipes that’s always in my back pocket. I love it because it feels like you worked hard, but your crockpot did all the heavy lifting. I remember making it the first time on a busy weekday, and when I walked into the kitchen, the whole house smelled amazing. It instantly became a go-to for cozy nights.
- It’s truly a “set it and forget it” recipe.
- Beef gets melt-in-your-mouth tender.
- The sauce clings perfectly to the peppers and rice.
- It’s colorful and beautiful on the table.
- Leftovers taste even better the next day.
Servings and Time
- Servings: 6
- Cook Time: 6–7 hours on low or 3–4 hours on high
Macros (Per Serving – without rice)
- Calories: ~285
- Protein: 28g
- Carbs: 12g
- Fat: 14g
- Fiber: 2g
Why This Recipe Works (Quick Science)
Slow cooking breaks down the connective tissue in flank or sirloin steak, turning tough meat into tender slices. The soy sauce base creates umami richness while cornstarch thickens the sauce just enough so it coats every bite. Cooking the peppers later in the process keeps them slightly crisp, so the dish doesn’t become mushy.
Common Mistakes
- Adding peppers too early: They’ll get mushy. Add them in the last hour.
- Not slicing beef thin enough: Thick slices won’t tenderize as nicely.
- Skipping cornstarch slurry: The sauce will be watery without it.
- Lifting the lid too often: Heat escapes and messes with cooking time.
What You’ll Need
- 2 lbs flank steak, thinly sliced into strips
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 yellow onion, sliced into strips
- 3 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup low-sodium soy sauce
- 1/4 cup brown sugar, packed
- 2 tbsp cornstarch
- 2 tbsp water (for slurry)
- 2 tbsp olive oil
- 1 tsp ground ginger
- 1/2 tsp black pepper
- Cooked white rice, for serving
Pro Tips
- Slice steak against the grain for the most tender bite.
- Don’t overcrowd the crockpot—spread ingredients evenly.
- Always thicken with cornstarch at the end for a glossy finish.
- Serve it right away so the peppers keep a little crunch.
Tools You’ll Need
- Crockpot
- Sharp knife & cutting board
- Mixing bowls
- Measuring cups & spoons
- Wooden spoon or spatula
Substitutions and Variations
- Swap flank steak with sirloin or thinly sliced chuck roast.
- Use honey instead of brown sugar for a lighter sweetness.
- Add mushrooms or snap peas for extra veggies.
- For a spicy version, stir in red pepper flakes or sriracha.
Make Ahead Tips
You can slice the steak, chop the veggies, and mix the sauce the night before. Store everything separately in the fridge, then dump it into the crockpot in the morning.
Instructions
Step 1: Slice the beef
Thinly slice 2 lbs flank steak into strips against the grain.
Step 2: Prep the veggies
Slice 1 red bell pepper, 1 green bell pepper, and 1 yellow onion into thin strips. Mince 3 garlic cloves.
Step 3: Make the sauce
In a bowl, whisk together 1 cup beef broth, 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tsp ground ginger, and 1/2 tsp black pepper until smooth.
Step 4: Sear the beef (optional, but recommended)
Heat 2 tbsp olive oil in a skillet. Quickly sear the sliced beef for 1–2 minutes per side until just browned, not cooked through.
Step 5: Load the crockpot
Add the seared beef, onion strips, minced garlic, and sauce mixture to the crockpot. Stir gently.
Step 6: Slow cook
Cover and cook on low for 6–7 hours or high for 3–4 hours until beef is tender.
Step 7: Add peppers
One hour before serving, stir in the sliced red and green bell peppers. Let them cook until tender-crisp.
Step 8: Thicken the sauce
In a small bowl, whisk 2 tbsp cornstarch with 2 tbsp water. Stir into the crockpot. Cook another 20 minutes until sauce thickens.
Step 9: Serve
Spoon pepper steak over fluffy white rice in a wide serving bowl.
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stove or in the microwave.
- Freeze in freezer bags for up to 3 months—just thaw overnight before reheating.
What to Serve With
- Steamed jasmine or basmati rice
- Stir-fried vegetables or bok choy
- Egg rolls or spring rolls
- A light cucumber salad
FAQ
Can I skip searing the beef?
Yes! It adds flavor, but the dish will still be good without it.
Can I use chicken instead of beef?
Absolutely—just reduce cooking time to about 3–4 hours on low.
Do I have to thicken the sauce?
It’s optional, but the glossy thick sauce really makes the dish.
What if my peppers are too soft?
Next time, add them even later—about 30 minutes before serving.
Conclusion
This crockpot Chinese pepper steak is everything I love about slow cooking—flavorful, easy, and comforting. Give it a try, then come back and let me know how it turned out for you. Did you make any fun twists? I’d love to hear!