Why You’ll Love This Recipe
This recipe is easy to prepare and requires minimal hands-on time. The slow cooker does all the work, transforming simple ingredients into a rich, hearty dish. The combination of tender beef and sweet bell peppers creates a perfect balance of flavor and texture. It is also great for meal prep and pairs wonderfully with rice or noodles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 1/2 pounds beef sirloin or flank steak, sliced into strips
2 bell peppers, sliced
1 small onion, sliced
3 cloves garlic, minced
1 cup beef broth
1/3 cup soy sauce
2 tablespoons cornstarch
2 tablespoons water
1 tablespoon brown sugar
1 teaspoon ground ginger
1/2 teaspoon black pepper
1 tablespoon vegetable oil
Directions
Heat the vegetable oil in a skillet over medium-high heat. Quickly sear the beef strips for 1 to 2 minutes until browned, then transfer them to the slow cooker.
Add the sliced bell peppers, onion, and garlic to the slow cooker.
In a bowl, whisk together the beef broth, soy sauce, brown sugar, ground ginger, and black pepper.
Pour the sauce over the beef and vegetables.
Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is tender.
In a small bowl, mix the cornstarch and water to create a slurry. Stir it into the slow cooker during the last 30 minutes of cooking to thicken the sauce.
Once thickened, stir well and adjust seasoning if needed.
Serve warm over rice or noodles.
Servings and timing
This recipe makes about 4 to 6 servings.
Prep time: 15 minutes
Cook time: 6 to 7 hours (low) or 3 to 4 hours (high)
Total time: up to 7 hours 15 minutes
Variations
You can add mushrooms, snap peas, or broccoli for extra vegetables. For a spicier version, include red pepper flakes or sliced chili peppers. Substitute chicken or pork for a different protein. You can also use low-sodium soy sauce for a lighter option or add a splash of sesame oil for extra depth of flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm on the stovetop over medium heat or in the microwave, stirring occasionally until heated through.
This dish freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating.
FAQs
What cut of beef works best for pepper steak?
Sirloin and flank steak are great choices because they become tender and flavorful when slow cooked.
Do I have to sear the beef first?
Searing is optional, but it adds extra flavor and improves the overall texture.
Can I use frozen peppers?
Yes, but fresh peppers provide better texture. If using frozen, add them later to avoid over-softening.
How do I thicken the sauce?
Use a cornstarch slurry toward the end of cooking to achieve a thicker consistency.
Can I make this dish gluten-free?
Yes, use a gluten-free soy sauce or tamari.
What can I serve with pepper steak?
It pairs well with white rice, brown rice, noodles, or even mashed potatoes.
Can I cook this on the stovetop instead?
Yes, simmer everything in a large pan for about 45 minutes to 1 hour until the beef is tender.
Why is my beef tough?
It may need more cooking time. Slow cooking longer helps break down the fibers and tenderize the meat.
Can I add more vegetables?
Absolutely, vegetables like zucchini, carrots, or green beans can be added.
How long does it last in the fridge?
It stays fresh for up to 4 days when stored properly in an airtight container.
Conclusion
Slow Cooker Pepper Steak is a delicious and easy meal that combines tender beef, vibrant vegetables, and a rich, savory sauce. With minimal effort and maximum flavor, it is a perfect choice for weeknight dinners or meal prep. Whether served over rice or noodles, it is a comforting dish that is sure to satisfy.
PrintSlow Cooker Pepper Steak
A comforting slow cooker dish featuring tender beef strips simmered with bell peppers in a rich, savory sauce. Perfect for an easy and flavorful meal with minimal effort.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 4 to 6 servings
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian
- Diet: Low Fat
Ingredients
- 1 1/2 pounds beef sirloin or flank steak, sliced into strips
- 2 bell peppers, sliced
- 1 small onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/3 cup soy sauce
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Heat vegetable oil in a skillet over medium-high heat and sear the beef strips for 1 to 2 minutes until browned. Transfer to the slow cooker.
- Add bell peppers, onion, and garlic to the slow cooker.
- In a bowl, whisk together beef broth, soy sauce, brown sugar, ground ginger, and black pepper.
- Pour the sauce over the beef and vegetables.
- Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the beef is tender.
- Mix cornstarch and water to create a slurry, then stir it into the slow cooker during the last 30 minutes to thicken the sauce.
- Stir well, adjust seasoning if needed, and serve warm over rice or noodles.
Notes
- Searing the beef adds extra flavor but can be skipped if short on time.
- Add vegetables like mushrooms, snap peas, or broccoli for variety.
- Use low-sodium soy sauce for a lighter option.
- Add red pepper flakes or chili peppers for a spicy kick.
- Freezes well for up to 2 months in airtight containers.
Nutrition
- Serving Size: 1 portion
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 85 mg
