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Slow Cooker Pepper Steak Recipe

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4.2 from 7 reviews

Slow Cooker Pepper Steak is a deliciously easy, dump-and-go recipe inspired by Chinese flavors. Tender strips of beef sirloin are slow cooked with colorful bell peppers, onions, and a savory sauce made from beef broth, soy sauce, and aromatic spices, resulting in a comforting dish that’s perfect served over rice, noodles, or potatoes.

Ingredients

Meat and Vegetables

  • 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

Sauce

  • ¾ cup hot beef broth
  • 3 beef bouillon cubes
  • ¼ cup soy sauce
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 teaspoon ground ginger
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 2 tablespoons cornstarch or flour

Instructions

  1. Make the Sauce: In a mixing glass, combine hot beef broth, beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour. Stir thoroughly, crushing the bouillon cubes to dissolve completely and ensure a smooth sauce.
  2. Prepare the Slow Cooker: Place the beef strips into the slow cooker. Pour the prepared sauce evenly over the beef. Layer the sliced bell peppers, onions, and garlic cloves on top of the beef and sauce without stirring.
  3. Cook: Cover and set the slow cooker to LOW for 6 hours or HIGH for 3 hours. If possible, pause halfway through cooking to gently stir the ingredients, promoting even cooking and flavor distribution.
  4. Serve: After cooking is complete, stir everything thoroughly and transfer the pepper steak to a serving dish. Serve hot over steamed rice, noodles, or alongside mashed or baked potatoes for a comforting meal.

Notes

  • Use either cornstarch or all-purpose flour to thicken the sauce depending on dietary preferences or what you have on hand.
  • Stirring halfway through cooking is optional but recommended for even flavor blending.
  • Adjust salt and pepper according to taste, especially if your soy sauce is already quite salty.
  • This recipe can be doubled for larger groups—just ensure your slow cooker is large enough.
  • Leftovers store well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.

Find it online: https://yumntasty.com/slow-cooker-pepper-steak-recipe/