1.5-Hour Crockpot Pepper Steak: A Dump-and-Go Sensation

Oh, how I love those days when dinner practically cooks itself! That’s exactly what happened last Tuesday when I threw together this Crockpot Pepper Steak before rushing out the door. When I came home, the whole house smelled like my favorite Chinese takeout spot – but better! This slow cooker wonder gives you tender, flavorful steak and peppers with barely any effort. Just chop, dump, and go. It’s become my go-to when life gets crazy (which is most days, let’s be honest). The best part? Even my picky kid gobbles it up!

Why You’ll Love This Crockpot Pepper Steak

Let me tell you why this recipe never fails to make me happy:

• It practically cooks itself – Just 15 minutes of prep in the morning means dinner’s ready when you walk in the door
• The steak turns out melt-in-your-mouth tender – Slow cooking breaks down those tough fibers perfectly
• The flavors deepen all day – That soy-ginger sauce transforms into something magical
• One pot = easy cleanup – No standing over the stove means more time for you!

Trust me, once you try this set-it-and-forget-it meal, you’ll wonder how you ever lived without it.

Ingredients for Crockpot Pepper Steak

Here’s everything you’ll need for this flavor-packed meal – I bet you’ve got most of it already! The magic is in the simple ingredients coming together:

• 1.5 lbs flank steak – Sliced thin against the grain (this is KEY for tenderness!)
• 2 bell peppers – Any color works, but I love mixing red and green for color
• 1 onion – Yellow or white, sliced into half-moons
• 3 garlic cloves – Minced (or 1 tsp pre-minced if you’re in a hurry)
• 1/4 cup soy sauce – Use low-sodium if you’re watching salt
• 1/4 cup beef broth – Or swap chicken broth in a pinch
• 1 tbsp cornstarch – Our secret thickening agent
• 1 tbsp brown sugar – Just enough to balance the saltiness
• 1 tsp fresh ginger – Grated (that jarred stuff works too)
• 1/2 tsp black pepper – Freshly cracked if you’ve got it!

See? Nothing fancy – just good, simple ingredients that transform into something amazing. Now let’s get cooking!

How to Make Crockpot Pepper Steak

Alright, let’s get to the good stuff! Making this pepper steak is so easy you’ll laugh – but there are a few tricks I’ve learned over the years to make it absolutely perfect every time.

Step 1: Prep the Steak and Vegetables

First, grab that flank steak and look for the grain – those little lines running through the meat. You want to slice across them, not with them! I aim for thin strips about ¼ inch thick – they’ll get fork-tender after hours in the crockpot. For the peppers and onions, try to cut everything roughly the same size so they cook evenly. No need to be perfect though – my slices are always a little wonky and it still turns out great!

Step 2: Mix the Sauce

Here’s where the magic happens! Whisk together the soy sauce, beef broth, brown sugar, ginger, and black pepper first. Then sprinkle in the cornstarch while whisking constantly – this keeps it from clumping up into little lumps. Pro tip: If you’re using low-sodium soy sauce, you might want to taste the sauce now and add a pinch of salt if needed.

Step 3: Combine and Cook

Toss your steak and veggies right into the crockpot – no need to layer them fancy. Pour that glorious sauce over everything and give it one gentle stir to coat. Then walk away! Resist the urge to peek or stir (I know it’s hard). Cover and cook on low for 6-8 hours or high for 3-4 hours. The longer it cooks, the more tender that steak gets!

Tips for Perfect Crockpot Pepper Steak

Want to take your pepper steak to the next level? Here are my tried-and-true tips:

• Use low-sodium soy sauce – It lets you control the saltiness better, especially if you’re serving it over rice.
• Add veggies in the last hour – If you like your peppers and onions with a bit of crunch, throw them in during the final 60 minutes of cooking.
• Don’t overcrowd the crockpot – Too much meat can prevent even cooking. If doubling the recipe, use a larger slow cooker or extend the cooking time.
• Let it rest – Give it 10 minutes off the heat before serving – the flavors meld even more!

Little tweaks make a big difference. Trust me, you’ll taste it!

Serving Suggestions for Crockpot Pepper Steak

Oh, the possibilities! My favorite way to serve this pepper steak is over a big mound of steaming white rice – it soaks up that delicious sauce like a dream. But don’t stop there! Try it with:

• Fluffy jasmine rice – The aromatic flavor pairs perfectly
• Egg noodles – For a heartier, comfort food vibe
• Cauliflower rice – When you want to keep it light

Top it all with a sprinkle of sesame seeds and some chopped green onions – that little pop of color and crunch makes it look like you spent hours cooking (our little secret!).

Storing and Reheating Crockpot Pepper Steak

Here’s the beautiful thing about this pepper steak – it tastes even better the next day! Store leftovers in an airtight container in the fridge for 3-4 days. When reheating, I always use the stovetop on low heat – just until warmed through. Microwaving works in a pinch, but go easy! Those 30-second bursts can turn tender steak into rubber real quick. Want to freeze it? Portion it out before freezing, then thaw overnight in the fridge when you’re ready for another easy meal.

Crockpot Pepper Steak Variations

One of my favorite things about this recipe is how easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:

• Chicken instead of steak? Absolutely! Just swap in boneless thighs (they stay juicier than breasts)
• Mushroom lovers unite! Toss in sliced creminis or shiitakes with the peppers
• Extra veggies? Try adding snap peas or broccoli florets during the last hour
• Like it spicy? Throw in a diced jalapeño or teaspoon of chili garlic sauce

The beauty is – it’s YOUR kitchen! Play around and make it your own.

Crockpot Pepper Steak FAQs

I get asked these questions all the time – here are the answers straight from my kitchen!

• “Can I use frozen steak?” Oh honey, no! Frozen steak releases too much water while thawing in the crockpot, making everything soupy. Always use fresh or fully thawed meat – your texture will thank you.
• “How can I reduce sodium?” Easy fix! Use low-sodium soy sauce and skip adding extra salt. You can also swap half the soy sauce for coconut aminos – my cousin swears by this trick!
• “Can I double the recipe?” Absolutely! Just make sure your crockpot isn’t more than 2/3 full, and add an extra hour to the cooking time. Stir carefully halfway through if needed.

See? Nothing too tricky – just good food made easy!

Nutritional Information for Crockpot Pepper Steak

Now, I’m no nutritionist, but here’s the scoop on what’s in this tasty dish! Keep in mind these are estimates – your exact numbers might dance around a bit depending on your ingredients.

• Serving Size: About 1 cup (that’s one-fourth of the recipe)
• Calories: Around 320 per serving
• Protein: A whopping 35g – hello, muscle fuel!
• Carbs: 15g total (2g from fiber)
• Sugar: Just 6g naturally occurring

There you have it – a meal that’s as good for you as it is delicious! Now get cooking and tag me when you make it – I’d love to see your masterpiece!

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