Easy Slow Cooker Pepper Steak with Tender Beef Step-by-step instructions

Before you start

Before starting, slice the beef across the grain into thin strips of equal thickness to ensure even cooking, keeping the meat refrigerated until ready to use. Wash and core the bell peppers, then cut them into uniform strips.

Measure out the savory brown sauce, green onions, and sesame seeds. Having all components prepared and organized beforehand keeps the assembly quick and effortless, ensuring a smooth cooking experience.

Instructions

Sauce Assembly and Beef Prep

1. 1Combine Beef and Sauce
   In the slow cooker insert, combine the sliced beef strips and the savory brown sauce. Stir gently to ensure every piece of beef is thoroughly coated in the rich liquid.
   Look for The beef should be fully coated in the savory sauce.
   Tip Stir well to distribute the sauce evenly over all the beef strips.

The slow cooker insert contains the raw beef strips fully combined with the savory brown sauce. The meat is completely coated in the rich, dark liquid, absorbing the base flavors before the slow cooking process begins. The ingredients are perfectly assembled and ready to be heated.

Slow Cooking and Tenderizing

2. 2Slow Cook the Beef
   Cover the slow cooker with the lid and cook on low for 4 to 5 hours, or on high for 2 to 3 hours, until the beef is tender. Ensure the beef reaches a safe internal temperature of at least 145°F (63°C) and let it rest for 3 minutes before proceeding.
   Look for The beef will be tender and easily pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Keep the lid closed to maintain a steady cooking temperature.

The beef strips have softened significantly and released their natural juices into the sauce, creating a deep, fragrant gravy.

The kitchen is filled with a rich, comforting aroma, and the beef is fully cooked through, reaching its safe internal temperature and resting to lock in the juices.

Thickening and Garnishing

3. 3Add Peppers
   Stir the sliced bell peppers into the slow cooker. Cover and cook on high for an additional 30 minutes until the peppers are tender-crisp and the sauce is bubbling softly.
   Look for The peppers should be tender but still vibrant and colorful.
   Tip Do not overcook the peppers to prevent them from becoming mushy.
4. 4Garnish and Serve
   Turn off the slow cooker. Sprinkle the sliced green onions and toasted sesame seeds evenly over the bubbling pepper steak. Serve the hot, glossy beef and vibrant peppers directly from the cooker or transfer to a warm platter.
   Look for The dish is complete when the garnishes are freshly sprinkled on top.
   Tip Serve immediately while steaming hot for the best flavor.

The savory brown sauce is bubbling gently and clings beautifully to the tender beef. The bell peppers are tender yet bright and colorful, and the fresh green onions and toasted sesame seeds add a beautiful contrast of color and texture, signaling that the dish is ready to serve.

Common mistakes

A common mistake is adding the bell peppers at the very beginning of the slow cooking process. Because peppers cook much faster than beef, hours of simmering will turn them into a mushy, colorless paste.

Always wait until the final thirty minutes of cooking to add the peppers, ensuring they retain their structural integrity, vibrant color, and pleasant crunch.

How to tell it’s done

The pepper steak is fully cooked when the beef strips are tender enough to cut easily with a fork and have reached a safe internal temperature of 145°F (63°C).

The sauce should be glossy and bubbling gently around the edges of the slow cooker, while the bell peppers are tender but still hold their shape.

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