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Crock Pot Pepper Steak


Delicious Crock Pot Pepper Steak Perfect For A Fall Or Winter Day.

Rate this recipe 5/5 (3 Votes)


  • 2 pounds sliced steak
  • 2 tablespoons oil
  • ½ cup soy sauce
  • 1 cup chopped onions
  • 2 cloves garlic, minced
  • ¼ cup sugar
  • ½ teaspoon pepper
  • ½ teaspoon ginger
  • 5 whole tomatoes cut into eighths
  • 3 large green bell peppers cut into strips
  • ¾ cup cold water
  • 1 ¼ tablespoons corn starch


Servings 6
Level of difficulty Average
Preparation time 20mins
Cooking time 300mins
Cost Average budget
Adapted from


Step 1

Brown beef in oil in skillet. Transfer to slow cooker.

Step 2

In a separate bowl, combine soy sauce, onions, garlic, sugar, pepper, and ginger. Pour over beef.

Step 3

Cover and cook on low for 5-6 hours.

Step 4

Add tomatoes and peppers. Cook for 30 minutes longer.

Step 5

Combine cold water and cornstarch and stir into slow cooker. Cook on high until thickened.

Step 6

Serve over rice.

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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!



  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced


  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!

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