Can I use frozen peppers?

Yes, but add them near the end. They soften faster, so keep an eye on texture.

Does searing really matter?

It adds caramelized flavor. If you have time, do it. If not, dump-and-go still makes a great Pepper Steak in a Crock Pot.

How do I make it spicier?

Add crushed red pepper flakes or a splash of chili-garlic sauce with the soy and oyster sauce.

Can I skip oyster sauce?

You can, but the sauce will be less deep. Add a bit more soy and a small splash of fish sauce if you have it.

What cut of beef works best?

Flank steak for classic texture and flavor, sirloin for a bit more tenderness, or thinly sliced chuck if you prefer extra richness.

Delicious and Easy Pepper Steak in a Crock Pot

Description

A flavorful Pepper Steak dish made effortlessly in a crock pot, featuring tender beef, vibrant bell peppers, and a savory sauce. Perfect for busy weeknights.

Ingredients

For the Sauce

1/4 cup Soy sauce (Use low-sodium if preferred)
2 tablespoons Oyster sauce (Adds depth of flavor)
2 tablespoons Brown sugar (Can substitute with honey)
1 tablespoon Rice vinegar (Gives a touch of tang)
1 cup Beef broth (Helps to thin the sauce)
1 tablespoon Cornstarch (For thickening sauce)
1/2 teaspoon Black pepper (Add generously)

Main Ingredients

1 pound Flank steak or sirloin (Thinly sliced against the grain)
1 large Onion (Sliced into wedges)
3 cloves Garlic (Minced)
1 tablespoon Fresh ginger (Minced)
1 cup Bell peppers (Mix of red and green, add towards the end)

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Instructions

Preparation

Pat beef dry and season with salt and pepper.
If using the sear method, heat a skillet with a teaspoon of oil. Sear the beef in batches for 30-45 seconds per side until browned.
Transfer seared beef to the crock pot.
Deglaze the skillet with a splash of beef broth, scraping the browned bits, then add this to the crock pot.
Add onions, garlic, ginger, soy sauce, oyster sauce, brown sugar, rice vinegar, beef broth, and black pepper.

Cooking

Cook on Low for 4 to 5 hours or on High for 2 to 3 hours.
In the last 45 to 60 minutes, add bell peppers.
In the last 10 to 15 minutes, stir in the cornstarch slurry and cook until thick and glossy.

Notes

For a quicker version, you can use the dump-and-go method. Add all ingredients except bell peppers, mix, and set the cooking time. Taste and adjust for sweetness and saltiness as needed.

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Dinner, Main Course
Cuisine: Chinese-American