Ah, Crockpot Pepper Steak! This dish brings back so many warm memories for me. I remember the first time I made it. It was a chilly Sunday afternoon, and I wanted something hearty that would fill the house with delicious aromas while I curled up with my favorite book. The combination of tender beef, vibrant bell peppers, and savory sauce just danced around in my mind like an old friend, beckoning me to whip it up. Fast forward a few hours, and there it was, bubbling away in my trusty crockpot—a delightful and comforting meal that felt like a warm hug.
What I love most about this recipe is its flexibility. You can toss it in the slow cooker and forget about it while you take care of everything else. It’s perfect for those busy days when you want to come home to something scrumptious without spending hours in the kitchen. Plus, the aroma? Oh my goodness! It piques curiosity in everyone nearby, and I’ll bet it will do the same in your home. Are you ready to dive in? Let’s break down the ingredients and get cooking!
What’s in Crockpot Pepper Steak?
Beef Flank Steak: The star of the show! I love using flank steak because it becomes incredibly tender when slow-cooked. Just make sure to slice it thinly against the grain for that perfect melt-in-your-mouth texture.
Vegetable Oil: This is what we use to sear the beef and unlock all those lovely flavors before tossing it in the crockpot. Any neutral oil would do, but I typically go for canola or vegetable oil.
Onion: A sliced onion adds sweetness and depth to the dish. Sautéing it in the skillet before adding it to the slow cooker makes the whole meal even tastier!
Bell Peppers: Colorful and sweet, I like to use a mix of red, green, and yellow peppers. They not only taste amazing, but they also add a pop of color to your plate.
Garlic: Is there anything better than the smell of garlic sizzling away? It’s a must-add for me! Use fresh minced garlic for the best flavor.
Beef Broth: This is the base of our sauce, adding richness and depth. I prefer low-sodium broth so that I can control the saltiness of the dish.
Soy Sauce: A staple in many Asian-inspired dishes, soy sauce adds umami and saltiness. I usually go for a low-sodium version to keep things balanced.
Oyster Sauce: This is what takes this dish from good to phenomenal! It brings an incredible depth of flavor and a touch of sweetness. Trust me; don’t skip this ingredient!
Cornstarch: We use cornstarch to help thicken the sauce, ensuring it’s perfectly pourable over your rice when you’re ready to dig in.
Brown Sugar: A little sweetness to balance the salty and savory notes. It’s the secret weapon to a well-rounded sauce!
Black Pepper: Freshly cracked black pepper adds just the right amount of kick.
Sliced Ginger (optional): If you’re feeling adventurous, add some sliced ginger for a zesty hype! It’s totally optional but worth trying if you love that flavor.
Sesame Seeds: For garnish! Toasted sesame seeds add a wonderful crunch and more flavor. Plus, they look beautiful sprinkled on top!
Cooked Rice: Can’t have Pepper Steak without rice! It’s the perfect vehicle for soaking up all that delicious sauce.
Is Crockpot Pepper Steak Good for You?
Absolutely! This meal is quite wholesome, packed with protein from the beef, vitamins from the colorful bell peppers, and healthy carbs from the rice.
Beef Flank Steak: Not only is it delicious, but it also provides a good amount of iron and protein to keep you satisfied.
Bell Peppers: These vibrant veggies are loaded with vitamins A and C, plus antioxidants that keep our immune system in tip-top shape.
That said, moderation is key, especially with the soy sauce and oyster sauce, as they can be a bit high in sodium. You can always adjust the amount to suit your taste and dietary needs. Plus, swapping out regular rice for brown rice or quinoa gives you an even healthier touch!
Ingredients for Crockpot Pepper Steak
– 2 lbs beef flank steak, cut into thin strips
– 2 tablespoons vegetable oil
– 1 onion, sliced
– 3 bell peppers (red, green, and yellow), sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup soy sauce
– 1/4 cup oyster sauce
– 2 tablespoons cornstarch
– 1 tablespoon brown sugar
– 1 teaspoon black pepper
– 1 teaspoon sliced ginger (optional)
– 2 tablespoons sesame seeds (for garnish)
– Cooked rice, for serving
This recipe serves about 4-6 people—perfect for a cozy dinner or lunch meal prep throughout the week!
How to Make Crockpot Pepper Steak?
1. In a skillet, heat the vegetable oil over medium-high heat. Add the beef strips and sear until browned on all sides. Transfer the beef to the crockpot.
2. In the same skillet, add the sliced onion and sauté until translucent. Then add the garlic and cook for another minute. Transfer to the crockpot with the beef.
3. Add the sliced bell peppers to the crockpot.
4. In a bowl, whisk together the beef broth, soy sauce, oyster sauce, cornstarch, brown sugar, black pepper, and ginger (if using). Pour this mixture over the beef and vegetables in the crockpot.
5. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
6. Before serving, stir the mixture to combine the sauce and vegetables.
7. Serve over cooked rice and garnish with sesame seeds. Enjoy your Crockpot Pepper Steak!
Serving Suggestions and Tips for Success
Let’s get creative! Here are some fun ideas to jazz things up:
– Feel free to add in extra veggies like snow peas, broccoli, or carrots if you have them on hand. They will add more texture and flavor to your dish.
– If you want to boost the heat, consider adding some crushed red pepper flakes or sliced jalapeños to the mix!
– I love serving this with a side of steamed broccoli or a fresh salad to balance out the flavors.
– Don’t forget to save any leftovers (if there are any)! They make fabulous wraps or stir-fries for the next day.
I can’t wait for you to try this Crockpot Pepper Steak recipe! I bet it’ll quickly become a family favorite in your home, just like it is in mine. If you do whip it up, please share your experience! I’d love to hear how it turns out for you. Happy cooking, my friend!
