Slow Cooker Pepper Steak Recipe
Slow Cooker Pepper Steak is a flavorful, easy-to-make dish that combines tender slices of beef, vibrant bell peppers, and a savory sauce.
Perfect for busy days, this hands-off recipe lets the slow cooker do the work, creating a hearty, comforting meal that’s ready to serve over rice or noodles.
With its rich blend of soy sauce, garlic, and honey, this Chinese-inspired pepper steak is a crowd-pleaser that requires minimal prep and delivers maximum flavor.
Ideal for family dinners or meal prep, it’s a dish everyone will enjoy.
Prep Time 10 minutes minutes
Cook Time 6 hours hours
Total Time 6 hours hours 10 minutes minutes
Course Main Course
Equipment
slow cooker
Ingredients
2 lbs beef sirloin strips or sirloin steak cut into slices
3 large colorful bell peppers sliced thick
1 large onion sliced
3 garlic cloves
¾ cup beef broth
3 beef bouillon cubes
¼ cup soy sauce
2 teaspoon Worcestershire sauce
2 tablespoon honey
1 teaspoon ground ginger
½ teaspoon black pepper
½ teaspoon salt
2 tablespoon cornstarch or flour
Instruction
Make the sauce. Combine hot beef broth, bouillon cubes, soy sauce, worchestire sauce, honey, ground ginger, black pepper, salt and cornstarch/flour in a mixing glass.
Stir well, crushing the bouillon cubes.
Place beef strips into the slow cooker. Pour sauce on top.
Add peppers, onions and garlic on top of the beef.
Set to LOW for 6 hours or HIGH for 3 hours.
If possible, stir the ingredients halfway through.
When finished, stir well and transfer to a serving dish.
Serve over rice or noodles or as a side with mashed or baked potatoes.
Notes:
While there may not appear to be enough sauce at the beginning, the beef and vegetables will let out a lot of liquid and you will have more than enough at the end of cooking.
For a delicious twist on Slow Cooker Pepper Steak, you can easily customize the dish.
Swap out the beef for chicken, pork, or even tofu for a vegetarian version.
If you like a spicier meal, add jalapeños or red pepper flakes, and consider incorporating other vegetables like mushrooms or broccoli for extra texture.
For a gluten-free option, use tamari instead of soy sauce, or coconut aminos for a soy-free alternative.
To achieve a thicker sauce, you can increase the amount of cornstarch or allow the sauce to reduce by removing the lid in the last 30 minutes of cooking.
For added flavor, sear the beef strips before adding them to the slow cooker and toss in the bell peppers and onions halfway through to prevent overcooking.
Finally, garnish with fresh green onions or cilantro before serving to brighten the dish.
To store Slow Cooker Pepper Steak, first allow the dish to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
For longer storage, you can freeze the pepper steak in freezer-safe containers or bags for up to 2-3 months.
When reheating, use the microwave or stovetop, and add a splash of beef broth or water to maintain the sauce’s consistency.
If frozen, thaw the dish in the refrigerator overnight before reheating for best results.
Nutrition
Serving: 8ozCalories: 267kcalCarbohydrates:
18gProtein: 36g
Fat: 5gSaturated
Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans
Fat: 0.2gCholesterol: 92mg
Sodium: 1229mg
Potassium: 931mg
Fiber: 2gSugar: 11g
Vitamin A: 2571IU
Vitamin C: 108mg
Calcium: 30mgIron: 4mg