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Slow Cooker Pepper Steak with Tender Beef and Peppers

A close-up of tender slow cooker pepper steak mixed with red and green bell peppers and onions, served over a bed of white rice on a square white plate.

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Make tender beef pepper steak easily in your slow cooker. This set it and forget it recipe delivers a savory, Asian-style dinner with minimal effort.

Ingredients

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  • 2 pounds flank steak or sirloin steak, cut into 1-inch strips
  • 2 large bell peppers (one red, one green), sliced
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1/2 cup low sodium soy sauce
  • 1/4 cup beef broth
  • 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 2 tablespoons cornstarch
  • 3 tablespoons cold water
  • Cooked white rice, for serving

Instructions

  1. Place the steak strips, sliced bell peppers, and sliced onion into the basin of your slow cooker.
  2. In a separate bowl, whisk together the minced garlic, grated ginger, soy sauce, beef broth, brown sugar, rice vinegar, and sesame oil. Pour this sauce mixture over the steak and vegetables in the slow cooker.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beef is tender.
  4. About 30 minutes before serving, whisk together the cornstarch and cold water in a small bowl to create a slurry. Stir the slurry into the slow cooker.
  5. Cover and cook on high for the remaining 30 minutes, or until the sauce has thickened to your liking.
  6. Serve the slow cooker pepper steak immediately over fluffy white rice.

Notes

  • For the best texture, add the sliced peppers during the last hour of cooking if you prefer them crispier, rather than cooking them for the full duration.
  • If you do not have flank or sirloin, chuck roast works well for slow cooking but may require trimming of excess fat.
  • This dish freezes well for convenient meal prep later in the week.

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