Crockpot pepper steak is an easy version of the takeout classic you can make in your slow cooker. Better for you and your wallet, you’ll make this easy recipe any time you crave the traditional version!
Takeout Chinese is a family favorite.
But it gets expensive to feed all of us. If you are a boy mom, you know what I mean!
This crockpot pepper steak recreates one of our favorite takeout meals right at home for a fraction of the cost of delivery.
Plus, since I’m making it, I can control the amount of salt and oil I use to cook it so it’s a bit better for us too.
And it’s easy as can be with the slow cooker doing the majority of the work for me.
Ingredients
To make this you’ll need:
- Beef– Beef stew meat works perfectly for this!
- Flour– All purpose
- Seasoning– Seasoned salt, minced garlic, ginger paste, and Worcestershire sauce
- Peppers– Green bell peppers.
- Canola oil– You can use another light oil if needed.
- Soy sauce– Either regular or low sodium.
- Stewed tomatoes– Don’t drain them.
- Beef broth– Don’t substitute this.
- Cornstarch– To thicken the sauce.
- Water– To mix with the cornstarch to form a slurry.
How to Make
This tasty beef recipe is so easy to make.
To do it, whisk together 1/3 cup flour and 1 tsp seasoned salt in a medium bowl.
Toss the beef in the flour mixture to coat it, shaking off any excess.
Then, transfer the coated beef to a waiting plate.
Once you’ve coated all the beef, add the oil to a skillet set over medium heat.
When the oil is hot, carefully add the coated beef to the pan.
Sear the beef for about 2 minutes.
After searing the beef, lightly spray the bowl of the slow cooker with nonstick cooking spray and transfer the seared beef to it.
Then saute the peppers, garlic, and ginger paste in the skillet with extra oil, if needed, just until the peppers begin to soften.
Stir the tomatoes (including juice), beef broth, Worcestershire, and soy sauce into the skillet and bring the mixture to a simmer.
Whisk in 1 tablespoon of flour to the tomato and pepper mixture.
Then, pour this mixture over the beef in the crockpot.
Cover the slow cooker and cook on low for 6-8 hours, or on high for 4 hours.
30 minutes before serving, whisk together 1 1/2 tbsp of cornstarch and 1 tbsp water to form a slurry.
Stir the slurry into the crockpot, cover, and continue cooking for another 30 minutes.
Serve the crockpot pepper steak over steamed white rice.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat it in the microwave until warm.
Tips and Tricks
- Make sure you don’t cook the beef through when searing it.
- Add a tsp of crushed red pepper flakes if you like heat.
- Feel free to increase the amount of garlic for extra zest.
Other Slow Cooker Takeout Recipes
This crockpot pepper steak is one of my favorite ways to enjoy an easy takeout inspired meal at home. The next time you want to order Chinese, make this instead and enjoy!
Looking for other slow cooker takeout recipes? Try these:
If you’ve tried these CROCKPOT PEPPER STEAK, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Crockpot Pepper Steak
Ingredients
- 2 lbs beef stew meat
- 1/3 cup flour
- 1 tsp seasoned salt
- 3 large green bell peppers seeded diced & cut into thick strips
- 2 tbsp canola oil
- 1/3 cup flour
- 1 tbsp seasoned salt
- 1 tbsp minced garlic
- 1/2 tsp ginger paste
- 1 tbsp Worcestershire sauce
- 2 tsp soy sauce
- 1 15 oz can stewed tomatoes UNdrained
- 1 1/2 cans beef broth or a scant 2 3/4 cups
Instructions
- In a large mixing bowl combine 1/3 cup flour & 1 tsp seasoned salt, whisking together until evenly combined.
- Add the beef to the flour mixture and toss to coat. Shake off any excess and transfer coated beef to a waiting plate. Set aside.
- Add the oil to a skillet set over medium heat. When hot (shimmery), carefully add the coated beef to the pan.
- Allow the beef to cook, stirring occasionally, just until seared. This will only take about 2 minutes. You don't want the beef to cook through.
- Lightly spray the bowl of your crockpot with nonstick cooking spray, then transfer the seared beef to it.
- Add the peppers, garlic, and ginger paste to the skillet- plus extra oil, if needed. Sauté for 3-5 minutes, just until the peppers begin to soften.
- Add the tomatoes (including juice), beef broth, Worcestershire, and soy sauce to the skillet. Stir everything together to combine, and bring the mixture to a simmer.
- Whisk in 1 tablespoon of flour to the tomato & pepper mixture until evenly combined. Pour this mixture over the beef in the crockpot.
- Cover & cook on low for 6-8 hours, or on high for 4 hours.
- When there's only 30 minutes of cook time left, whisk together 1 1/2 tbsp of cornstarch & 1 tbsp water to form a slurry. Stir the slurry into the crockpot, cover, and continue cooking.
- Serve the crockpot pepper steak over steamed white rice. Enjoy!
Notes
- Make sure you don't cook the beef through when searing it.
- Add a tsp of crushed red pepper flakes if you like heat.
- Feel free to increase the amount of garlic for extra zest.
Nutrition
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