Crock Pot Pepper Steak

September 11, 2017

Crock Pot Pepper Steak

Pepper steak is a Chinese American dish in which strips of beef and bell peppers are stir fried in a wok and seasoned with soy sauce and ginger to create a delicious umami-packed meal.
Even though it’s actually a stir fry recipe, it’s easily adaptable to the Crock Pot. And while the slow cooker method is definitely not “authentic”, it certainly tastes awesome, and requires almost zero prep time.

Bell Peppers

To be honest I used to make this recipe many moons ago. Then I stopped. I don’t know why.
I probably got bored of it — more likely I thought it wasn’t fancy enough for a food blog.
How silly of me. A good recipe is always worth having, am I right?

Crock Pot Pepper Steak

Anyways, this Crock Pot Pepper Steak is so simple and has so much flavor.
The beef comes out melt-in-your mouth tender. While the peppers, scallions, ginger, garlic, and soy create a mouthwatering sauce. If I had to describe it in three words — I'd say “Wow, wow…wow!"
Yes, repetitive, but fully descriptive.
You can make it ahead of time in the slow cooker and then serve over rice, egg noodles, chow mein, or even mashed potatoes. Your call.

Crock Pot Pepper Steak

Crock Pot Pepper Steak                                                                                                                           Print this recipe!

Serves 6

2 lbs lean round steak, cut diagonally across the grain into thin strips
3 bell peppers, thinly sliced
½ cup chopped scallions
2 tablespoons freshly grated ginger
4 garlic cloves, minced
1 cup beef bouillon
¼ cup soy sauce (or coconut aminos)
2 tablespoons rice wine vinegar (you can sub with cider vinegar)
¼ teaspoon ground black pepper
2 tablespoons cornstarch (or arrowroot powder)


In a bowl combine scallions, ginger, garlic, bouillon, soy sauce, vinegar, and black pepper. Set aside.
Lightly grease the insert of the slow cooker or spray it with nonstick cooking spray.
Place about ½ of the steak strips at the bottom of the slow cooker, top with sliced bell peppers, and remaining steak.
Pour liquid mixture over meat.
Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.
About 30 minutes before serving, in a small bowl whisk together four tablespoons of cold water and cornstarch. Set the slow cooker on high (if it isn't already) and pour the cornstarch slurry into the pot, stir, then cover and cook another 30 minutes or until ready to serve.
Serve over white rice sprinkled with sesame seeds and chopped fresh parsley.

Nutrition facts

One serving yields 336 calories, 10 grams of fat, 6 grams of carbs, and 55 grams of protein.


  1. Could I sub the beef bouillon with beef broth?

  2. What is a cup of beef bouillon? 1 cube of beef bouillon dissolved in a cup of water, or just a cup of beef broth?

    1. Exactly 1 cup beef bouillon = 1 cube of beef bouillon dissolved in a cup of water. Of course, if you have beef broth it's even better :D

  3. I just made apple butter in my slow cooker. I like to try new recipes and your peppersteak lloks delicious.

    1. OMG, I love apple butter. I should make some as well...

  4. I could see myself making this over and looks soooo tasty yet simple to prepare. Major win! My crock pot is living on my counter already for fall/summer, so I'm game to make this asap!

    1. This is truly delicious Julia, I'm sure you're going to love it!

  5. You say add cornstarch to remaining water but you don't say anything about water?

  6. Oh my goodness - YUM!! I'm definitely putting this on our meal/menu plan. This looks fantastic! Have you tried cauliflower rice yet? I've played with it for years and just recently found a way to make it so that it's actually yummy. Although, good ole white rice is always delicious.

  7. Can this be re-heated for later use?

  8. Can this be re-heated for later meals