Go Back

Pepper Steak in a Crock Pot

Pepper steak in a crock pot with thinly sliced flank steak simmered until tender, layered with colorful bell peppers and onions. The soy-ginger sauce thickens with a quick cornstarch slurry for a glossy, rice-ready coating.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 5 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Pepper steak base
  • 2 lb flank steak Thinly slice against the grain.
  • 1 red bell pepper Slice.
  • 1 green bell pepper Slice.
  • 1 yellow bell pepper Slice.
  • 1 onion Slice.
  • 4 garlic Minced.
Soy-ginger sauce
  • 0.5 cup soy sauce
  • 0.25 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger Grated.
Cornstarch slurry
  • 2 tbsp cornstarch
  • 2 tbsp cold water
Serving and garnish
  • 1 cooked white rice
  • 1 sesame seeds For garnish.
  • 1 green onions For garnish.

Equipment

  • 1 slow cooker

Method
 

Layer the steak and vegetables
  1. Place the sliced flank steak into the slow cooker. Spread it into an even layer for consistent tenderness.
  2. Add the bell peppers, onion, and garlic on top of the steak. Keep them layered so the sauce touches everything as it cooks.
  3. Whisk together the soy sauce, beef broth, brown sugar, rice vinegar, and grated ginger, then pour it over the steak and vegetables. Make sure the peppers and onion are covered with the glossy liquid.
Slow-cook until tender
  1. Cook on low for 5–6 hours until the steak is tender. Cover and let it simmer undisturbed so the meat softens fully.
  2. Whisk the cornstarch and cold water together, then stir the slurry into the slow cooker. Watch for the sauce to look smooth before adding more time.
  3. Cook on high for 15 minutes until the sauce thickens and coats the steak. You should see a glossy, clingy sauce that lightly clings to the meat.
Serve
  1. Serve the pepper steak over cooked white rice. Finish with sesame seeds and green onions for bright garnish.

Notes

Pro tip: Slice the flank steak thinly against the grain so it stays tender after the long cook. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in a covered pot or microwave. Freezing is not recommended because the bell peppers and thickened sauce can lose texture. For a lower-sodium option, use low-sodium soy sauce and reduce added salt (if any) while keeping the slurry proportions the same.