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Slow Cooker Pepper Steak

4.8/5
5 reviews
Slow Cooker Pepper Steak
Slow Cooker Pepper Steak
500min Total Time
6 people Servings
Easy Difficulty
Moderate Cost
385 kcal Calories

Video

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Ingredients

6
  • 2 lbs beef sirloin, cut into thin strips
  • 3 bell peppers (mixed colors), sliced
  • 2 large onions, sliced
  • 4 cloves garlic, minced
  • 1/2 cup soy sauce
  • 1/4 cup beef broth
  • 2 tablespoons cornstarch
  • 1 tablespoon ginger, minced
  • 2 tablespoons vegetable oil
  • 1 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes (optional)

Instructions

1

In a small bowl, whisk together soy sauce, beef broth, and cornstarch until smooth

2

Heat vegetable oil in a large skillet and brown beef strips in batches

3

Place browned beef in the slow cooker

4

Add sliced peppers, onions, garlic, and ginger to the slow cooker

5

Pour the sauce mixture over the meat and vegetables

6

Season with black pepper and red pepper flakes if using

7

Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours

8

Stir occasionally if possible to ensure even cooking

9

Check meat tenderness before serving - it should be very tender

10

Serve hot over rice or noodles

Troubleshooting

If sauce is too thin, mix 1 tablespoon cornstarch with cold water and stir in
If meat is tough, continue cooking for another 30-60 minutes
If vegetables are too soft, add them during the last hour of cooking next time
If dish is too salty, serve with plain rice and add more vegetables
If sauce is too thick, thin with additional beef broth

Recipe Variations

Chinese Style: Add hoisin sauce and sesame oil Mongolian Style: Include brown sugar and green onions Szechuan Style: Add chili paste and Szechuan peppercorns Thai Style: Include fish sauce and Thai basil Korean Style: Add gochugaru and sesame seeds

Serving Suggestions

Serve over steamed white or brown rice Pair with lo mein noodles Garnish with sesame seeds and green onions Add a side of steamed broccoli Serve with Asian cucumber salad

Nutrition Facts

385
Calories
42g
Protein
15g
Carbs
18g
Fat

Common Mistakes to Avoid

Cutting meat too thick, resulting in tough pieces Not browning the meat before slow cooking Adding too much liquid, making the sauce watery Overcooking the vegetables until mushy Using low-quality meat that becomes tough

Frequently Asked Questions

Can I use frozen peppers?

Yes, but add them during the last hour of cooking to prevent them from becoming too soft

What cut of beef is best?

Sirloin or flank steak work best as they become tender with slow cooking

Can I skip browning the meat?

Browning adds flavor, but you can skip it if short on time

How do I prevent the vegetables from getting mushy?

Add firmer vegetables like peppers in the last 1-2 hours of cooking

Can I double the recipe?

Yes, if your slow cooker is large enough, but may need to increase cooking time slightly

Is this recipe freezer-friendly?

Yes, freeze without rice for up to 3 months

Can I make this less salty?

Use low-sodium soy sauce or coconut aminos

What if my sauce is too thin?

Add a cornstarch slurry near the end of cooking

Can I use chicken instead of beef?

Yes, but reduce cooking time to 4-6 hours on LOW

How do I know when it's done?

The meat should be very tender and easily pull apart

Reviews

Xavier L.
Mar 7, 2026
Perfect weeknight dinner! The meat was so tender.
Yuki M.
Feb 23, 2026
Great flavor but needed a bit more seasoning for my taste.
Zara H.
Mar 7, 2026
My family's new favorite slow cooker recipe!
Winston P.
Mar 8, 2026
Easy to make and delicious results.
Victoria R.
Mar 18, 2026
Better than takeout and so simple to prepare!
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