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Slow Cooker Pepper Steak is a flavorful and convenient Chinese-inspired meal for dinner on busy weeknights. Flavors and aromas of tender beef, vibrant bell peppers, and a savory sauce, are all brought together in your slow cooker. Serve over a bed of rice alongside a salad and dinner is done.

Table of Contents:

1. Table of Contents:
2. Why You’ll Love This Recipe:
3. Ingredients for Slow Cooker Pepper Steak
4. Tips & FAQs
5. Recipe:
6. Check out these other great recipes!

Why You’ll Love This Recipe:

While pepper steak is often showcased as a stir-fry dish, slow cooking allows the meat to become tender and juicy, resulting in a more enjoyable texture. The slow cooking process allows the flavors of the peppers, onions, and other ingredients to meld together, creating a rich and savory dish. This dish is versatile and can be served with various sides such as rice, noodles, or mashed potatoes, making it suitable for different dietary preferences.

Ingredients for Slow Cooker Pepper Steak

• Sirloin Steak: Other choices are flank steak or round steak. Since my recipe is meant for the slow cooker, I opted for sirloin steak. Letting it slow cook allows the steak to become tender and will not be tough.
• Green & Red Bell Peppers: Green bell peppers are bitter in taste compared to red bell peppers, which is why I used both in this dish. You can use mostly red bell peppers, or even orange or yellow. You can also use all green bell peppers if you don’t care for the others!
• Yellow Onion: Some recipes out there don’t include onions, but I did, since I love peppers and onions. You can choose to not use it.
• Beef Broth: The liquid you need for cooking the steak in. You can use water, but you’ll be missing out on good flavors.
• Soy Sauce: A great enhancer of flavors in this dish. I recommend using low sodium soy sauce to control the sodium.
• Worcestershire Sauce: I love using Worcestershire sauce in beef dishes! It offers great umami flavors that you didn’t know you were missing before.
• Brown Sugar: It rounds out the entire dish by offsetting the savory components, leaving you with a balanced sauce that is still savory.
• Fresh Ginger & Garlic: Definitely needed in pepper steak. You can also opt in for ginger powder and garlic powder. I find that using fresh ginger and garlic have a better impact to dishes.
• Salt & Pepper
• Beef Bouillon: I use low sodium better than beef bouillon. I don’t personally care for the cubes (though I know it’s the same thing). It’s also a great flavor builder.
• Water: There’s a possibility that the sauce may be too thick, so water is necessary to thin it out if you prefer.

Tips & FAQs

• Storage: Allow to cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.
  • Freeze: Allow to cool completely, then transfer to an airtight freezer-safe container and freeze for up to 3 months. Allow to thaw in the fridge overnight before reheating.
• If you prefer more crisp bell peppers, add them halfway through cooking. They will become very soft during cooking time.
• Variations:
  • Add some hot sauce to make it spicy. I would use a tiny bit of sriracha here, since it’s spicier than Frank’s Red Hot, but feel free to use that as well.
  • Mushrooms make a nice addition. They can be sauteed separately and added in after the timer is done, or they can be added with everything else and let it slow cook.
  • Serve this over rice, thin spaghetti, or lo mein noodles.

Recipe:

Servings 6

Author Dani Bayer

Prep time

15 Min

Cook time

7 H & 10 M

Total time

7 H & 25 M

Print

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Slow Cooker Pepper Steak

Slow Cooker Pepper Steak is a flavorful and convenient Chinese-inspired meal for dinner on busy weeknights. Flavors and aromas of tender beef, vibrant bell peppers, and a savory sauce, are all brought together in your slow cooker. Serve over a bed of rice alongside a salad and dinner is done.

Ingredients

• 2 lb sirloin steak, cut into 2-inch pieces, sliced into 1/2-inch thick slices
• 2 tsp garlic powder
• Salt, to taste
• 1/2 tsp black pepper
• 2 tbsp vegetable oil
• 1 large yellow onion, sliced into 1/2-inch slices
• 3/4 cup beef broth
• 2 green bell peppers, sliced into 1/2-inch slices
• 2 red, yellow, or orange bell peppers, sliced into 1/2-inch slices
• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 5 tbsp cornstarch, divided
• 1 tsp better than beef bouillon
• 2 tbsp water

Instructions

1. Toss together beef strips, garlic powder, salt, and pepper in a mixing bowl.
2. Heat 2 tbsp of vegetable oil in a large skillet over medium-high heat. Add in the beef and cook on all sides until lightly browned, about 5-7 minutes. Do not cook all the way through. Transfer beef and any juices to the slow cooker.
3. Add onions to the skillet and increase heat to high. Pour 1/4 cup beef broth into the pan and gently scrape any browned bits from the bottom of the pan. Saute onions until they begin to soften and lightly brown, about 7-10 minutes; transfer to slow cooker.
4. Add the bell peppers to the slow cooker. Whisk together the remaining beef broth, soy sauce, Worcestershire sauce, brown sugar, ginger, 3 tbsp cornstarch, and beef bouillon. Pour into slow cooker.
5. Cover and cook for 6-7 hours. In a small bowl, whisk together the remaining cornstarch with water. Stir into slow cooker. Turn the slow cooker on high and let it cook, uncovered, for 10 minutes to further thicken. Stir once more. Taste and add salt if needed and additional soy sauce.

Notes

Storage: Allow to cool completely, then transfer to an airtight container and store in the fridge for up to 3 days.

• Freeze: Allow to cool completely, then transfer to an airtight freezer-safe container and freeze for up to 3 months. Allow to thaw in the fridge overnight before reheating.

If you prefer more crisp bell peppers, add them halfway through cooking. They will become very soft during cooking time.

Variations:

• Add some hot sauce to make it spicy. I would use a tiny bit of sriracha here, since it’s spicier than Frank’s Red Hot, but feel free to use that as well.
• Mushrooms make a nice addition. They can be sauteed separately and added in after the timer is done, or they can be added with everything else and let it slow cook.
• Serve this over rice, thin spaghetti, or lo mein noodles. 

Recommended Products

All Natural Reduce Sodium Beef Base 8oz

Ninja Foodi 11-in-1 Pro 6.5 qt. Pressure Cooker & Air Fryer that Steams, Slow Cooks, Sears, Sautés, Dehydrates & More, with 4.6 qt. Crisper Plate, Nesting Broil Rack & Recipe Book, Silver/Black

Nutrition Facts

Calories

454.06

Fat (grams)

27.26 g

Sat. Fat (grams)

9.86 g

Carbs (grams)

17.32 g

Fiber (grams)

2.22 g

Sugar (grams)

6.4 g

Protein (grams)

33.93 g

Sodium (milligrams)

848 mg

Cholesterol (grams)

84.67 mg

The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used.

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Slow Cooker Beef Tips

https://missravenskitchen.com/2023/12/28/slow-cooker-pepper-steak

slow cooker, main dishes, asian inspired, beef, bell peppers

Main Dishes, Asian Inspired, Slow Cooker, Beef

Asian, American

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