Why You’ll Love This Recipe
This Slow Cooker Pepper Steak is all about convenience and bold flavor. The slow cooker does the hard work, transforming simple ingredients into melt-in-your-mouth beef coated in a deeply savory sauce.
You’ll love how the peppers stay vibrant and slightly crisp-tender, adding freshness and color to the dish. It’s a versatile recipe that pairs beautifully with rice, noodles, or even mashed potatoes. Plus, it’s ideal for meal prep since the flavors deepen even more the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
beef sirloin or flank steak, thinly sliced
green bell pepper, sliced
red bell pepper, sliced
yellow onion, sliced
garlic cloves, minced
low-sodium soy sauce
beef broth
cornstarch
brown sugar
ground ginger
black pepper
Directions
- Slice the beef into thin strips against the grain for maximum tenderness.
- Place the sliced beef in the slow cooker.
- Add the sliced bell peppers, onion, and minced garlic over the beef.
- In a small bowl, whisk together soy sauce, beef broth, brown sugar, ground ginger, and black pepper.
- Pour the sauce mixture evenly over the ingredients in the slow cooker.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender.
- About 30 minutes before serving, mix cornstarch with a small amount of cold water to create a slurry. Stir it into the slow cooker to thicken the sauce.
- Cover and continue cooking until the sauce has thickened.
- Taste and adjust seasoning if needed.
- Serve hot over rice or noodles.
Servings and timing
This recipe serves approximately 4 to 6 people.
Preparation time: 15 minutes
Cooking time: 6–8 hours on low or 3–4 hours on high
Total time: about 6 hours 15 minutes to 8 hours 15 minutes depending on setting used
Variations
For a spicier version, add red pepper flakes or sliced jalapeños to the sauce.
Swap the beef sirloin for flank steak or even stew meat for a more budget-friendly option.
Add extra vegetables like sliced mushrooms, snap peas, or carrots for added texture and nutrition.
For a gluten-free option, use tamari or a certified gluten-free soy sauce and ensure your cornstarch is gluten-free.
To make it lower in sugar, reduce or omit the brown sugar and rely on the natural sweetness of the peppers.
Storage/Reheating
Store leftover pepper steak in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of beef broth if the sauce has thickened too much. You can also microwave individual portions in 30-second intervals, stirring between each, until hot.
FAQs
Can I use frozen beef?
It’s best to thaw the beef first for even cooking and food safety. Cooking from frozen can release excess moisture and dilute the sauce.
What cut of beef works best?
Sirloin and flank steak are ideal because they become tender when sliced thin and cooked slowly.
Can I cook this on high instead of low?
Yes, you can cook it on high for 3–4 hours, though low and slow typically yields the most tender results.
Do I need to brown the beef first?
Browning is optional. It adds extra depth of flavor, but the slow cooker will still produce a delicious result without this step.
How do I keep the peppers from getting too soft?
Add the peppers during the last 1–2 hours of cooking if you prefer them more crisp-tender.
Can I make this ahead of time?
Yes, this dish is excellent for meal prep. The flavors intensify as it sits.
What should I serve with pepper steak?
It pairs perfectly with steamed white rice, brown rice, egg noodles, or even cauliflower rice.
How do I thicken the sauce if it’s too thin?
Add a bit more cornstarch slurry and cook for an additional 15–20 minutes until thickened.
Can I make this recipe in advance and freeze it?
Yes, allow it to cool completely before freezing in airtight containers for best results.
Is this recipe kid-friendly?
Absolutely. The savory, slightly sweet sauce and tender beef make it appealing to most palates. You can adjust seasoning to suit your family’s taste.
Conclusion
Slow Cooker Pepper Steak is a simple yet satisfying dish that brings bold, comforting flavors to your table with minimal effort. With tender beef, colorful peppers, and a rich savory sauce, it’s a dependable recipe you’ll turn to again and again for easy family dinners and meal prep alike.
PrintSlow Cooker Pepper Steak
Slow Cooker Pepper Steak is a comforting, flavor-packed dish featuring tender strips of beef simmered with colorful bell peppers in a rich, savory sauce. This easy set-it-and-forget-it recipe delivers bold, restaurant-style flavor with minimal effort, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Halal
Ingredients
- 2 pounds beef sirloin or flank steak, thinly sliced
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1 cup beef broth
- 2 tablespoons cornstarch
- 2 tablespoons brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
Instructions
- Slice the beef into thin strips against the grain for maximum tenderness.
- Place the sliced beef in the slow cooker.
- Add the sliced bell peppers, onion, and minced garlic over the beef.
- In a small bowl, whisk together soy sauce, beef broth, brown sugar, ground ginger, and black pepper.
- Pour the sauce mixture evenly over the ingredients in the slow cooker.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the beef is tender.
- About 30 minutes before serving, mix cornstarch with 2 tablespoons cold water to create a slurry. Stir it into the slow cooker to thicken the sauce.
- Cover and continue cooking until the sauce has thickened.
- Taste and adjust seasoning if needed.
- Serve hot over rice or noodles.
Notes
- For a spicier version, add red pepper flakes or sliced jalapeños.
- Add peppers during the last 1–2 hours if you prefer them more crisp-tender.
- For a gluten-free option, use tamari or certified gluten-free soy sauce.
- Add mushrooms, snap peas, or carrots for extra vegetables.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 410 kcal
- Sugar: 8 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 115 mg
