Crockpot Pepper Steak: A Flavorful Slow-Cooked Classic
This tender, flavor-packed dish features slow-cooked beef sirloin or flank steak with colorful bell peppers and onions in a savory soy-broth blend, perfect for a family dinner or meal prep. Serve over rice or noodles for a hearty, aromatic finale.
Servings: 4 servings
Calories: 200kcal
Ingredients
- 1.5 pounds sliced beef (such as flank steak or sirloin), thinly sliced against the grain
- 1 large green bell pepper, sliced into thin strips
- 1 large red bell pepper, sliced into thin strips
- 1 medium onion, thinly sliced
- 1/3 cup low-sodium soy sauce
- 1/4 cup halal-certified beef broth or homemade beef broth (for best flavor)
- 2 tablespoons oyster sauce (halal-certified or plant-based option preferred)
- 1 tablespoon cornstarch (for thickening)
- 2 tablespoons water (to dissolve cornstarch)
- 2 teaspoons brown sugar or honey
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 1/4 teaspoon black pepper
Instructions
- In a small bowl, whisk together soy sauce, beef broth, oyster sauce, brown sugar or honey, minced garlic, grated ginger, and black pepper for the sauce
- Mix cornstarch with 2 tablespoons water until smooth. Set aside
- Add sliced beef to the bottom of the slow cooker
- Layer green and red bell peppers and onion on top of the beef
- Pour the sauce mixture over all ingredients and gently stir to coat evenly
- Cover and slow cook on LOW for 300 minutes (5 hours) or HIGH for 180 minutes (3 hours). The beef will tenderize while the veggies soften slightly. If cooking on LOW, stir halfway through to enhance flavor integration (though optional for texture variation)
- For an extra thick sauce, mix the cornstarch slurry into the slow cooker during the last 30 minutes and cook on HIGH to thicken before serving
Notes
Use halal-certified beef broth and oyster sauce for full compliance with halal dietary laws
Add cornstarch slurry earlier for a thinner sauce if preferred
Resting the dish for 10 minutes (not included in cook time) helps redistribute juices
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months
Add cornstarch slurry earlier for a thinner sauce if preferred
Resting the dish for 10 minutes (not included in cook time) helps redistribute juices
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months