PEPPER STEAK IN A CROCK POT

Well, Here's the Story Behind My Crock Pot Pepper Steak

You ever have those days where the idea of standing in front of a stovetop feels like climbing a mountain in flip-flops? (Spoiler: It's not a good idea.) That's usually when I dust off my trusty crock pot and make this pepper steak. Actually, I borrowed my first crock pot from Aunt Margie years ago—and, awkwardly, I think I still owe her the lid. But anyway, what I love most about this pepper steak recipe is there's so little fuss. You toss everything in, let it go, and seriously, it makes the whole house smell like you know what you’re doing. One time I had it simmering during a Zoom call, and honestly, I think I got more compliments about the aroma than my presentation. But hey, priorities, right?

Why I Keep Coming Back to This Recipe (and Maybe You Should Too)

I make this when I know I’ll be too knackered to think about dinner by 6 PM. Or when I’ve got that one friend who says they don’t like steak (looking at you, Dan), but somehow they’ll ask for seconds every time I serve this up. My family? They’ve learned not to wander off on pepper steak nights because it goes fast (and no one wants leftovers more than my teenage son). If you ever worried about steak coming out chewy from the slow cooker—it’s valid! But, after like four tries and some questionable batches, I figured out a trick with the slicing…

What You’ll Need (or What I Use When I’m Not Missing Something)

• 1.5 to 2 lbs flank steak or round steak (I’ve used chuck in a pinch, and it's OK—just more shreddy than steak-y.)
• 2 bell peppers, sliced (any color) (My gran swore by green ball peppers, but I like a red in there for some sweetness. Orange if I remember.)
• 1 large onion, thickly sliced (You could use two small ones. Or shallots if you’re feeling posh.)
• 2 cloves garlic, minced (I won’t judge if you just whack a garlic press over the crockpot. Or use the jarred stuff like I sometimes do.)
• 1 can (15 oz) diced tomatoes (Apparently any brand will do—I've tried store and name brand and, honestly, can't tell.)
• 3 tablespoons soy sauce (I sometimes mix in a dash of Worcestershire, especially if I'm almost out of soy.)
• 1 tablespoon cornstarch (Mix with a little water, use flour if you’re out.)
• 1 tablespoon brown sugar (White sugar also works; I’ve even used maple syrup, but just a tiny drizzle.)
• ½ teaspoon black pepper (Or more. Or less. Depends on my mood, really.)
• ½ teaspoon ground ginger (Fresh ginger is awesome, but do I ever remember? Not usually.)
• Optional: sliced mushrooms, carrots, or celery (To bulk it out or if you're cleaning the fridge.)

So, How Do You Make This? (Don’t Stress, It’s Easy)

1. Slice your steak across the grain (this is where steak gets tender, not spongy). Not thin like deli meat, but not “giant chunk” territory. About ½ inch, if you want me to get all precise. Or just eyeball it if you’re in a hurry.
2. Toss the sliced meat, bell peppers, onion, and garlic in your crock pot. It’ll look messy, but trust me, it sorts itself out.
3. Mix together the soy sauce, brown sugar, black pepper, and ginger in a bowl with the can of diced tomatoes.
   (This is where I tend to spill something. Every. Time.) Pour over the stuff in the crock pot. Give it a swirl—no need to be fancy.
4. Pop the lid on, set it to low for 6-7 hours or high for 3-4 hours. Try not to peek too much; my daughter says the aroma drives her bonkers.
5. About 20 mins before serving, mix the cornstarch with a couple tablespoons of cold water (don’t just dump in the powder—ask me how I know). Stir it into the crockpot. It’ll thicken as it finishes.
6. Taste test! No judgment if you sneak a bite here. Adjust salt, or splash in a little more soy if you like. On second thought, maybe let it cool a sec—burnt tongues aren’t fun.

Notes I’ve Picked Up Along the Way (Some the Hard Way)

• If you use frozen steak, let it thaw mostly before slicing or you’ll lose a fingertip (not literally, I hope).
• Sometimes the bell peppers get really soft. If you like 'em a bit crispier, chuck half in at the start and half with the cornstarch.
• I think the leftovers (on the rare occasion there are some) taste even better the next day. Something about the flavors settling down.

Variations I’ve Actually Tried (Some Winners, Some...Eh)

• Once I swapped steak for boneless chicken thighs—wasn’t terrible, actually pretty good, but the sauce got a bit thin. So I added extra cornstarch. Lesson learned.
• Mushrooms: I liked the extra earthiness, but my son says they’re just “soggy things,” so up to you.
• I attempted a spicy version with chili paste—whoa, it overtook everything. Maybe go easy on that.
• You can turn this into a kind of pepper steak sandwich if you slice the meat thinner and serve in crusty rolls.

Equipment, Give or Take

You’ll need a crock pot (obviously). But, if you don’t have one, I did manage to make this once in a heavy-lidded Dutch oven in the oven on super low—just check every couple hours and maybe add a splash of broth. A real knife is handy, but I’ve muddled through with a serrated bread knife once when the real one was in the dishwasher. Not ideal, but hey, dinner still happened.

How to Store Leftovers (If You Manage to Have Any)

Chuck the leftovers in a container with a lid (I always lose mine, so cling film sometimes stands in). It keeps in the fridge for 2-3 days, but honestly, it barely survives 24 hours around here. If you want to freeze it, go right ahead, but it might lose a little of the pepper’s crunch. Not a biggie, tastes fine.

How I Like to Serve It (And My Family’s Two Cents)

We go old school and serve this over classic white rice—sometimes I’ll do jasmine rice if I’m feeling fancy. My cousin once threw it over mashed potatoes, which, weirdly enough, worked? If there’s fresh bread nearby, I’ll mop up the sauce. The really wild ones in my family pile it into sub rolls, Philly-style, but that’s a whole other story.

Lessons Learned (Or, Don’t Repeat My Mistakes)

• Don’t skip the step where you mix cornstarch with cold water first—unless lumpy sauce is your thing!
• I rushed the meat slicing once—chunks were too big, and it took forever to get tender. But, hey, it made great leftovers once it finally cooked through.
• Sometimes I just toss everything in and don’t bother with the mixing step... Turns out, it actually tastes better if you stir everything around once at the start.

Questions Folks Have Actually Asked Me

• Can I use chicken or pork instead of beef? You actually can—just slice it thin, and watch the cook time; chicken goes faster. Pork is less forgiving, goes drier quickly if overcooked, so low and slow.
• What’s the best kind of steak? I’ve tried all sorts (flank, round, even stew cuts). Flank is my fave. Stew meat gets a bit too shredded for my taste, though it's not a disaster if that's what you've got on hand.
• Do I have to use soy sauce? I get it, not everyone’s a fan. You can try coconut aminos (here’s a read on subs: Simply Recipes), or just a splash of tamari. I do a half-and-half if I’m low on soy.
• Can I prep this ahead? Oh, for sure. Chop everything up, chuck it in a bag in the fridge a day in advance. Then it’s just dump and go the next morning.
• Can I double it? If your pot’s big enough! Make sure it’s not filled to the tippy top or it won’t cook evenly.
• Do I need to sear the steak? Nah—some recipes say yes for flavor, but honestly, with this much sauce, I don’t bother; can't tell.
• Where can I get a good crock pot? I’ve used both basic and all-the-bells-and-whistles kinds. This list at Serious Eats is spot-on if you want to compare!
• What if I mess up the sauce? If it’s too salty, add a dash of sugar or more tomatoes. Too sweet? Another splash of soy. There’s wiggle room!

So, that’s it! Give it a whirl—and don’t let any kitchen mishaps get you down. After all, every great dinner story starts with “Well, when I first made this…”