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Pepper Steak in a Crock Pot

Crock pot pepper steak slow-cooks beef chuck in a savory soy and Worcestershire sauce until fork-tender. Crisp-tender bell peppers and a thickened sauce make it an easy slow cooker dinner.
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Prep Time 15 minutes
Cook Time 7 hours 20 minutes
Total Time 7 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

For the pepper steak
  • 2 lb beef chuck steak boneless, cut into 1/2-inch strips
  • 1 cup beef broth
  • 0.33 cup soy sauce low-sodium
  • 2 tbsp Worcestershire sauce
  • 1 tbsp brown sugar packed
  • 2 cloves garlic minced
  • 0.5 tsp ground ginger
  • 0.5 tsp black pepper
  • 1 yellow onion medium, sliced
  • 2 bell peppers sliced
For thickening
  • 2 tbsp cornstarch
  • 2 tbsp water cold

Equipment

  • 1 6-quart slow cooker

Method
 

Slow-cook the beef
  1. Put the beef strips in a 6-quart slow cooker.
  2. Whisk together the broth, soy sauce, Worcestershire sauce, brown sugar, garlic, ginger, and black pepper, then pour the mixture over the beef and add the onion.
  3. Cover and cook on LOW for 5 to 6 hours or HIGH for 2 1/2 to 3 hours.
  4. Add the bell peppers, cover, and cook for 1 more hour on LOW or 45 minutes on HIGH, until the beef is fork-tender and the peppers are crisp-tender.
Thicken the sauce
  1. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the slow cooker.
  2. Cover and cook on HIGH for 15 to 20 minutes, until the sauce thickens.

Notes

For the most tender beef, cook on LOW until it is fork-tender. Refrigerate leftovers for up to 4 days or freeze them; use gluten-free tamari in place of soy sauce for a gluten-free option.