Slow Cooker Pepper Steak

Crock pot pepper steak in bowls with rice
Diana Rattray
Prep: 15 mins
Cook: 6 hrs
Total: 6 hrs 15 mins
Servings: 8 servings
Nutrition Facts (per serving)
373 Calories
11g Fat
32g Carbs
35g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 373
% Daily Value*
Total Fat 11g 14%
Saturated Fat 3g 15%
Cholesterol 86mg 29%
Sodium 678mg 29%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 8%
Protein 35g
Calcium 60mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This easy crock pot pepper steak recipe is a tasty combination of steak strips and peppers in a delicious Asian-inspired sauce mixture. This is great comfort food, perfect for an everyday family dinner. This version calls for round steak

Pepper steak is a Chinese-American concoction flavored with soy sauce and ginger. The recipe has been an American favorite since the 1940s. If your family enjoys Asian flavors, they will surely like this combination.

Serve the pepper steak over hot cooked rice or noodles and include a salad for a fabulous meal. Or serve the pepper steak of low carb cauliflower rice or cauliflower fried rice.


  • 2 pounds beef round steak (about 1 inch thick, cut into 3-inch strips)
  • 2 tablespoons vegetable oil (canola, corn oil, safflower, etc.)
  • 1/4 cup soy sauce (preferably reduced sodium)
  • 1 large onion (chopped)
  • 1 medium clove garlic (crushed and minced)
  • 1 teaspoon granulated sugar (or honey or brown sugar)
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/2 teaspoon ground ginger
  • 1 (14.5-ounce) can tomatoes (cut up, with juices)
  • 2 large bell peppers (cut into strips, green or combination of colors)
  • 2 tablespoons cold water
  • 1 1/2 tablespoons cornstarch
  • Optional: hot cooked rice
  • Optional: chopped fresh cilantro
  • Optional: sesame seeds

Steps to Make It

  1. Gather the ingredients.

    Ingredients for crock pot pepper steak.
    Diana Rattray
  2. Place the beef strips in the crockery insert of the slow cooker.

    Beef strips in the slow cooker.
    Diana Rattray
  3. In a bowl combine the vegetable oil, soy sauce, onion, garlic, sugar, salt and pepper, and ginger; pour over beef.

    Steak strips and seasoning mixture in the slow cooker.
    Diana Rattray
  4. Cover and cook on LOW for 5 to 6 hours, or until the meat is tender.

  5. Add tomatoes and green peppers; cover and cook on LOW for 1 hour longer.

  6. Combine the cold water and cornstarch to make a smooth paste; stir into the slow cooker, increase the heat to HIGH and continue cooking until the liquids have thickened.

    A cornstarch slurry.
    Diana Rattray
  7. Serve pepper steak over noodles or rice. Garnish servings with fresh chopped cilantro, parsley, or sesame seeds, if desired.

    Slow cooker pepper steak and rice bowls.
    Diana Rattray
  8. Enjoy!


  • Browning the meat can improve the color and flavor of any slow cooker dish. If you have the time, brown the beef over medium-high heat in a small amount of vegetable oil.
  • Want dinner on the table faster? Cook the beef mixture on the high setting for about 2 1/2 hours. Add the tomatoes and peppers and cook for an additional 30 minutes. Add the cornstarch mixture and continue to cook until the sauce is thickened.
  • For easier cleanup, cook the dish in a slow cooker cooking bag or liner. When the dish is done, pour it into a serving dish.

Recipe Variations

  • Add about 8 ounces of sliced mushrooms to the pot along with the tomatoes and peppers.
  • Instead of round steak, make the pepper steak with sirloin tips, flank steak, or lean chuck steak.
  • Instead of beef, make the pepper steak with strips of pork loin or pork steak in the recipe.
  • For a darker color sauce, add some browning sauce, such as Gravymaster or Kitchen Bouquet.
  • For sweeter Asian-style sauce, replace the sugar with 2 tablespoons of brown sugar, 2 tablespoons of Hoisin sauce, and 1 teaspoon of toasted sesame oil.
  • For a more savory gravy, omit the tomatoes and add about 1 cup of beef stock—preferably unsalted or low sodium—to the onion and seasoning mixture.
  • For a thicker sauce, use 2 tablespoons of cornstarch dissolved in about 2 tablespoons of cold water.