If you’re looking for a comforting, flavorful meal that requires minimal effort but delivers maximum flavor, this Crockpot Pepper Steak is the perfect dish. Combining tender strips of sirloin steak with vibrant bell peppers, onions, and a rich, savory sauce, this recipe brings all the classic flavors of a stir-fry but with the ease of slow cooking.
The beauty of this dish lies in its simplicity. With just a few minutes of prep, you can toss everything into your crockpot and let it do all the work while you go about your day. The slow cooking process allows the steak to become incredibly tender as it soaks up all the delicious flavors from the soy sauce, Worcestershire sauce, and brown sugar, creating a well-balanced mix of savory and slightly sweet notes.
The bell peppers and onions add a wonderful texture and sweetness, while the diced tomatillos give the sauce a unique twist with their tangy flavor. This recipe is also versatile—you can easily adjust the heat level or the amount of seasoning based on your preference. By the time it’s done cooking, you’ll have a fragrant, hearty meal that can be served over rice or alongside a fresh salad for a complete and satisfying dinner.
Ingredients:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 white onion, thinly sliced
1 can diced tomatillo
2 lbs sirloin steak, thinly sliced
2 tsp minced garlic
2 tbsp vinegar
½ cup hot water
1 beef bouillon cube
3¼ tbsp soy sauce
1 tbsp cornstarch
1 tbsp brown sugar
2 tbsp Worcestershire sauce
Salt and pepper, to taste
Olive oil, for cooking
Green onions, sliced for garnish
Instructions:
Brown the Steak:
Heat olive oil in a skillet over medium heat. Cook the steak until browned on all sides.
Prepare Bouillon:
Dissolve the bouillon cube in hot water, then whisk in the cornstarch. Pour this mixture into the crockpot.
Add Sauces & Veggies:
In the crockpot, mix in soy sauce, Worcestershire sauce, brown sugar, salt, pepper, and diced tomatillos.
Combine:
Add the browned steak and sliced onions to the crockpot. Cover and cook on low for 6–7 hours (or on high for 3 hours).
