Dump and Go Crock Pot Pepper Steak – Easy, Cozy, Weeknight Comfort

If you love the idea of a hot, comforting dinner with almost no effort, this Dump and Go Crock Pot Pepper Steak is your new go-to. You toss everything in, set it, and let your slow cooker do the rest. The result is tender strips of beef, sweet peppers, and a rich, savory sauce with just a hint of warmth.

It’s great over rice, noodles, or cauliflower rice, and it reheats like a dream. This is the kind of recipe that makes busy nights feel calm and satisfying.

What Makes This Special

This pepper steak is all about ease without compromising flavor. A quick “dump and go” approach means no searing or pre-cooking—just straightforward prep and a hands-off cook time.

The sauce leans savory-sweet with soy, ginger, garlic, and a touch of brown sugar, giving you takeout vibes at home for a fraction of the cost.

You’ll also get consistent results every time, thanks to the slow cooker’s gentle heat. The peppers soften without falling apart, and the beef turns melt-in-your-mouth tender. It’s budget-friendly, customizable, and ideal for meal prep.

Shopping List

• Beef: 2 pounds flank steak or sirloin, thinly sliced against the grain
• Bell peppers: 3 peppers (any colors you like), sliced into strips
• Onion: 1 medium yellow or white onion, sliced
• Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
• Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground ginger)
• Low-sodium soy sauce: 1/2 cup
• Beef broth: 1 cup (low sodium preferred)
• Brown sugar or honey: 2 tablespoons
• Rice vinegar: 1 tablespoon (or apple cider vinegar)
• Sesame oil: 1 teaspoon (optional, for depth)
• Crushed red pepper flakes: 1/4–1/2 teaspoon (optional, for heat)
• Cornstarch: 2 tablespoons (for thickening)
• Water: 2 tablespoons (to mix with cornstarch)
• Salt and pepper: To taste
• Green onions and sesame seeds: For garnish (optional)
• Cooked rice or noodles: For serving

Instructions

1. Prep the beef and veggies: Slice the beef into thin strips against the grain.Slice bell peppers and onion into thin strips. Mince the garlic and grate the ginger if using fresh.
2. Layer in the crock pot: Add the sliced onion and peppers to the slow cooker first. Place the beef strips on top.
3. Mix the sauce: In a bowl, whisk together soy sauce, beef broth, brown sugar (or honey), rice vinegar, sesame oil, garlic, ginger, and red pepper flakes.Pour the mixture over the beef and vegetables.
4. Cook low and slow: Cover and cook on Low for 5–6 hours or High for 2.5–3 hours, until the beef is tender.
5. Thicken the sauce: Stir cornstarch and water together to make a slurry. Pour it into the slow cooker during the last 20–30 minutes of cooking. Stir gently and let the sauce thicken.
6. Season and serve: Taste and add salt and pepper if needed.Serve over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if you like.

Storage Instructions

Let the pepper steak cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of water or broth to loosen the sauce if needed.

For longer storage, freeze for up to 3 months.

Thaw overnight in the fridge before reheating. The peppers will soften a bit after freezing, but the flavor stays great.

Health Benefits

• Protein-rich: Lean cuts like flank steak or sirloin provide high-quality protein for muscle repair and satiety.
• Colorful vegetables: Bell peppers are loaded with vitamin C, antioxidants, and fiber, supporting immune health and digestion.
• Manageable sodium: Using low-sodium soy sauce and broth keeps the sodium level more balanced without sacrificing flavor.
• Customizable carbs: Serve with brown rice, quinoa, or cauliflower rice to fit your nutritional goals.
• Balanced meal: A good mix of protein, vegetables, and complex carbs can keep you full and energized.

What Not to Do

• Don’t overcook on High: High heat for too long can make the beef stringy. Stick to the suggested times.
• Don’t skip slicing against the grain: Cutting the beef the wrong way leads to chewy pieces.Look for the grain lines and slice perpendicular to them.
• Don’t add cornstarch early: The thickener should go in near the end, or the sauce can separate and lose its silky texture.
• Don’t overcrowd with extra veggies: Too many additions can water down the sauce and affect cooking time.
• Don’t forget to taste at the end: A small pinch of salt, extra soy, or a splash of vinegar can make the flavors pop.

Recipe Variations

• Low-carb/keto: Swap brown sugar for a keto-friendly sweetener and serve over cauliflower rice. Use xanthan gum (1/4 teaspoon) instead of cornstarch to thicken.
• Extra veggies: Add sliced mushrooms, snap peas, or baby bok choy in the last hour so they stay crisp-tender.
• Spicy version: Stir in a spoonful of chili garlic sauce or a drizzle of sriracha when you add the cornstarch slurry.
• Orange-ginger twist: Add 2 teaspoons orange zest and 1/4 cup orange juice to the sauce for a bright, citrusy note.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce and ensure your broth and cornstarch are certified gluten-free.
• Chicken swap: Use boneless, skinless chicken thighs cut into strips. Cook on Low for 4–5 hours and thicken as directed.
• Budget cut option: Use chuck steak or top round and cook on Low for 6–7 hours to ensure tenderness.

FAQ

Do I have to sear the beef first?

No, you don’t.

This is truly “dump and go.” Searing can add a deeper flavor, but it’s optional. The slow cooker still delivers a rich, savory sauce without the extra step.

Can I use frozen peppers?

Yes. Add them straight from the freezer.

Expect a slightly softer texture, but the flavor is still great and it makes the recipe even easier.

How can I make the sauce less sweet?

Reduce the brown sugar to 1 tablespoon or skip it entirely. You can also balance sweetness with a little extra rice vinegar or a squeeze of lime at the end.

What’s the best cut of beef for pepper steak?

Flank steak and sirloin are the most reliable for tenderness when sliced thin against the grain. Chuck works too if you cook it longer on Low.

Why is my sauce thin?

It likely needs more time after adding the cornstarch slurry.

Let it simmer in the slow cooker for 20–30 minutes. If you want it thicker, add another teaspoon of cornstarch mixed with water and cook a bit longer.

Can I prep this the night before?

Absolutely. Add everything but the cornstarch to a slow cooker insert or a large container and refrigerate.

In the morning, place it in the crock and start cooking. If your insert is cold, let it sit at room temp for 15 minutes before heating.

How do I keep the peppers from turning mushy?

If you prefer firmer peppers, add half of them at the start and the rest during the last hour of cooking. This gives you a nice mix of textures.

What should I serve with it?

Steamed jasmine rice is classic.

Brown rice, egg noodles, quinoa, or cauliflower rice also work. Add a simple side of steamed broccoli or a cucumber salad for freshness.

Wrapping Up

Dump and Go Crock Pot Pepper Steak is the kind of meal that takes pressure off your schedule and still tastes like a treat. With minimal prep and a reliable slow cooker, you’ll get tender beef, colorful peppers, and a sauce that begs for a bowl of rice.

Keep it simple on busy nights or dress it up with your favorite variations. Either way, this one’s a keeper for easy comfort cooking at home.

Dump and Go Crock Pot Pepper Steak - Easy, Cozy, Weeknight Comfort

Print Recipe

Prep Time 10 minutes mins

Cook Time 5 hours hrs

Total Time 5 hours hrs 10 minutes mins

Servings 6 servings

Ingredients

• Beef: 2 pounds flank steak or sirloin, thinly sliced against the grain
• Bell peppers: 3 peppers (any colors you like), sliced into strips
• Onion: 1 medium yellow or white onion, sliced
• Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder)
• Ginger: 1 tablespoon fresh grated (or 1 teaspoon ground ginger)
• Low-sodium soy sauce: 1/2 cup
• Beef broth: 1 cup (low sodium preferred)
• Brown sugar or honey: 2 tablespoons
• Rice vinegar: 1 tablespoon (or apple cider vinegar)
• Sesame oil: 1 teaspoon (optional, for depth)
• Crushed red pepper flakes: 1/4–1/2 teaspoon (optional, for heat)
• Cornstarch: 2 tablespoons (for thickening)
• Water: 2 tablespoons (to mix with cornstarch)
• Salt and pepper: To taste
• Green onions and sesame seeds: For garnish (optional)
• Cooked rice or noodles: For serving

Instructions

• Prep the beef and veggies: Slice the beef into thin strips against the grain. Slice bell peppers and onion into thin strips. Mince the garlic and grate the ginger if using fresh.
• Layer in the crock pot: Add the sliced onion and peppers to the slow cooker first. Place the beef strips on top.
• Mix the sauce: In a bowl, whisk together soy sauce, beef broth, brown sugar (or honey), rice vinegar, sesame oil, garlic, ginger, and red pepper flakes. Pour the mixture over the beef and vegetables.
• Cook low and slow: Cover and cook on Low for 5–6 hours or High for 2.5–3 hours, until the beef is tender.
• Thicken the sauce: Stir cornstarch and water together to make a slurry. Pour it into the slow cooker during the last 20–30 minutes of cooking. Stir gently and let the sauce thicken.
• Season and serve: Taste and add salt and pepper if needed. Serve over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if you like.