Easy Slow Cooker Pepper Steak with Rich Savory Sauce Step-by-step instructions

Before you start

Before beginning the cooking process, gather and prepare all the ingredients to ensure a smooth assembly. Slice the beef across the grain into uniform strips about two inches long.

Wash, core, and slice the red and green bell peppers into thick strips, and peel and slice the yellow onion. Having these ingredients prepped beforehand allows for quick assembly inside the slow cooker insert, keeping the preparation clean and organized.

Instructions

Vegetable and Beef Assembly

1. 1Assemble the Base
   Place the sliced flank steak, red bell pepper strips, green bell pepper strips, and yellow onion wedges directly into the insert of the slow cooker, spreading them out into an even layer.
   Look for The ingredients should be evenly distributed in the pot.
   Tip Cut the vegetables into thick strips so they do not disintegrate during slow cooking.

At the end of this initial phase, the slow cooker insert is filled with a colorful and structured layer of raw ingredients.

The bright red and green bell pepper strips should be evenly distributed alongside the pale yellow onion wedges and the dark, thinly sliced beef. There should be no liquid in the pot yet, and the ingredients should sit loosely, ready to be coated by the savory sauce.

Sauce and Coating

2. 2Whisk the Sauce
   In a small bowl, whisk the savory brown sauce thoroughly until it is completely smooth and uniform.
   Look for The sauce should have no separation or clumps.
   Tip Whisking the sauce beforehand ensures an even distribution of flavors.
3. 3Pour and Stir
   Pour the whisked savory brown sauce evenly over the steak and vegetables inside the slow cooker. Stir gently with tongs to ensure all ingredients are well coated.
   Look for The liquid should pool slightly at the bottom and coat the beef.
   Tip Use tongs to gently lift the beef and let the sauce seep underneath.

By the end of this phase, the savory brown sauce is poured over the beef and vegetables, and everything is gently tossed. The ingredients should be evenly coated with a glistening layer of sauce, and the liquid should settle at the bottom of the slow cooker insert, ready to begin the slow braising process.

Slow Cooking and Tenderizing

4. 4Cover and Slow Cook
   Cover the slow cooker with the lid. Cook on low for 5 to 6 hours (or on high for 3 to 4 hours) until the beef is incredibly tender. Ensure the beef reaches a safe internal temperature of 145°F (63°C) when measured with a food thermometer, and allow the meat to rest for at least 3 minutes inside the cooker before serving.
   Look for The beef should be easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to prevent heat loss.

By the end of the slow cooking phase, the kitchen will be filled with a rich, savory aroma. The steak strips will be incredibly tender and fully cooked, reaching a safe internal temperature of 145°F (63°C). The peppers and onions will have softened significantly, swimming in a rich, flavorful, aromatic sauce that has accumulated from the beef and vegetables.

Common mistakes

One common mistake is slicing the vegetables too thin, which causes them to turn into mush over several hours of slow cooking. Always slice the peppers and onions into thick, substantial strips to ensure they maintain some texture.

Another mistake is lifting the slow cooker lid repeatedly during the cooking process, which releases heat and significantly extends the cooking time. Finally, ensure the beef is sliced across the grain so it becomes tender rather than chewy.

How to tell it’s done

The dish is fully done when the beef is completely tender and easy to bite through, and the vegetables are soft but still hold their shape. To ensure food safety, the beef must reach a minimum internal temperature of 145°F (63°C) when measured with a food thermometer.

After reaching this temperature, let the meat rest inside the warm cooker for at least 3 minutes before serving. The sauce should also be rich, glossy, and cling to the steak strips.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest