# Crockpot Pepper Beef Crockpot pepper beef is tender beef strips and sweet bell peppers in a savory soy and ginger sauce, served over rice. The slow cooker softens the meat until it practically melts, and a quick thickening at the end gives you a glossy sauce. It tastes like takeout, with much less effort. [Print](#wpzoom-recipe-card-pepper-beef-crockpot) ## Crockpot Pepper Beef Recipe by Iren Pavlenko - - - - - 0.0 from 0 votes ** Course: Main CourseDifficulty: Easy Servings 6 servings Prep time 20 minutes Cooking time 7 hours  Beef chuck cooks until tender in soy, ginger and garlic, then bell peppers join for the last hour. The sauce is thickened and served over rice. ### Ingredients - 2 lb beef chuck roast, trimmed and sliced into 1/2-inch strips - 1 tbsp vegetable oil - 1 large yellow onion, sliced - 3 bell peppers (red, green and yellow), cut into strips - 1/2 cup low-sodium soy sauce - 1 cup low-sodium beef broth - 3 tbsp brown sugar - 4 cloves garlic, minced - 1 tbsp fresh ginger, grated - 1 tsp coarsely ground black pepper - 1 tbsp rice vinegar - 3 tbsp cornstarch mixed with 1/4 cup cold water - Cooked white rice and sliced green onions, for serving ### Directions - Pat the beef strips dry and season with the black pepper. - Heat the oil in a large skillet over high heat. Brown the beef in two batches for 2 minutes per side. Work in batches. - Place the sliced onion in the bottom of a 6-quart slow cooker and add the beef. - Whisk the soy sauce, broth, brown sugar, garlic, ginger and rice vinegar. Pour over the beef. - Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 1/2 to 4 hours, until the beef is fork-tender. - Add the bell pepper strips for the last 45 minutes on LOW or 30 minutes on HIGH so they keep some texture. - Stir the cornstarch slurry into the liquid. - Cover and cook on HIGH for 15 minutes, until the sauce is glossy and coats a spoon. - Taste and adjust with black pepper or a splash of soy sauce. - Serve over rice and top with green onions. ### Notes Flank steak can replace chuck but needs a shorter cook, about 4 hours on LOW. Add sliced mushrooms for extra flavor. Refrigerate leftovers for 4 days. Freeze in sauce for 3 months and reheat gently. Add pepper flakes for heat. ## Why chuck beef melts here Pepper beef traditionally uses quick-cooked steak. In a slow cooker, you want a tougher cut with plenty of connective tissue, like chuck. Hours of moist heat turn that collagen into gelatin, and the beef becomes tender and rich instead of chewy. Slicing the meat into strips before cooking helps it absorb the sauce and cook evenly. The long cook also lets the soy and ginger soak all the way in, which gives more flavor than a quick stir fry. The slow cooker also solves the timing problem. The beef is ready when you are, and the peppers go in near the end, so everything arrives at the table in good shape. ## Ingredient notes Beef chuck: Choose a well-marbled roast and trim off the big pieces of fat. Slice it against the grain into strips about half an inch thick. Bell peppers: A mix of colors gives sweetness and a bright look. Add them late so they stay a little firm. Soy sauce: Use low-sodium, since the sauce reduces and concentrates the salt. Fresh ginger and garlic: They give the sauce its clean, savory kick. Powders are a poor substitute here. Black pepper: Coarsely ground pepper gives the dish its name and its warmth. Use plenty. Rice vinegar: A small amount brightens the sauce and balances the salt and sugar. Apple cider vinegar can stand in if needed. ## Tips for tender beef and crisp peppers Add the peppers late: The most common mistake is putting everything in at once. After seven hours, peppers turn gray and soft. Add them in the last 45 minutes so they stay colorful and slightly crisp. Slice against the grain: Look for the direction of the muscle fibers and cut across them. It makes a big difference to the final texture. Thicken at the end: The slow cooker traps moisture, so the sauce is thin. A cornstarch slurry gives it body in just 15 minutes. Finally, keep the lid closed. Every peek cools the pot and adds time, and a dish like this is happiest when it can simmer without interruption. ## Swaps and variations For a lighter plate, use flank steak and cut the time to 4 hours, and serve over cauliflower rice. For heat, add red pepper flakes or a spoonful of chili garlic sauce. Add sliced mushrooms and snow peas in the last 30 minutes for extra vegetables. Lean cuts like sirloin do not work well for long cooking. They turn dry and stringy. Stick with chuck or choose a short cook time. For a spicier dinner, use a spoonful of black bean garlic sauce in place of the brown sugar. For a lighter sauce, cut the soy sauce to a third of a cup and add a little more broth. ## What to serve with it Serve over fluffy white rice, with a little sauce spooned over the top. Steamed broccoli, a cucumber salad or egg rolls on the side make it a full meal. Sprinkle green onions and sesame seeds for a fresh finish. A squeeze of lime over the plate wakes up the flavors if the sauce tastes heavy. ## Storing and reheating Cool the beef and store it in an airtight container in the fridge for up to 4 days. The sauce keeps the meat moist. Reheat gently in a skillet or microwave at 50 percent power, adding a spoonful of water. Freeze in portions with sauce for up to 3 months, and thaw overnight in the fridge before reheating.