Slow Cooker Pepper Steak: Tender & Savory Step-by-step instructions

Before you start

Before you start, slice the beef into thin strips and season with salt and pepper. Mince the garlic and grate the ginger. Slice the bell peppers and onion into thin strips.

In a small bowl, whisk together the soy sauce, beef broth, brown sugar, garlic, and ginger. Have the cornstarch and water ready for the thickening step. Cook the rice just before serving so it's hot and fluffy.

Instructions

Prepare and Layer

1. 1Prepare the Beef and Sauce
   Cut the beef sirloin into thin strips, about 2 inches long. Season with salt and black pepper. In a small bowl, whisk together soy sauce, beef broth, brown sugar, minced garlic, and grated ginger until the sugar dissolves.
   Look for The beef strips should be uniform in size for even cooking. The sauce should be a deep brown, well combined liquid.
   Tip For easier slicing, freeze the beef for 15 minutes before cutting.
2. 2Layer in the Slow Cooker
   Place the seasoned beef strips in the bottom of the slow cooker. Pour the sauce mixture over the beef, making sure all the pieces are coated. Add the sliced bell peppers and onion on top, spreading them evenly.
   Look for The peppers and onion should cover the beef completely; they will soften as they cook.
   Tip Do not stir yet—layering helps the beef cook evenly in the sauce.
3. 3Cook Low and Slow
   Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the beef is fork-tender and the peppers are soft. Let it rest for 3 minutes before slicing.
   Look for After 6 hours, the beef should shred easily with a fork and the peppers should be tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking—each peek adds 20 minutes to the cooking time.

At the end of this phase, the beef is seasoned and coated with the sauce, and the peppers and onions are piled on top. The slow cooker should be filled but not overflowing.

The sauce should cover the beef completely. The raw beef should be placed in the cooker, not at room temperature for more than 30 minutes.

Cook and Thicken

4. 4Thicken the Sauce
   In a small bowl, mix the cornstarch with the water until smooth. Stir the slurry into the slow cooker. Cook on high for an additional 20 to 30 minutes, uncovered, until the sauce thickens and turns glossy.
   Look for The sauce should coat the back of a spoon and have a shiny, velvety texture.
   Tip If the sauce is too thin, mix another tablespoon of cornstarch with water and add it.
5. 5Rest the Beef
   Turn off the slow cooker and let the pepper steak rest for at least 3 minutes before serving. This allows the juices to redistribute and the beef to stay moist.
   Look for The beef should look juicy and the sauce should be slightly thickened.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for tender meat—don't skip this step.

After cooking low and slow, the beef is fork-tender and the peppers are soft. The sauce has reduced slightly, but is still thin. After adding the cornstarch slurry, the sauce turns glossy and thickens within 20-30 minutes. The aroma is rich and savory, with sweet notes from the peppers.

Rest and Serve

6. 6Serve Over Rice
   Spoon steamed white rice into bowls. Ladle the pepper steak and sauce over the rice, making sure each serving gets plenty of peppers and glossy sauce.
   Look for The rice should be fluffy and steaming, ready to soak up the savory sauce.
   Tip For extra flavor, garnish with sliced green onions or sesame seeds, if desired.

The beef has rested, allowing the juices to redistribute. The sauce is thick and clings to the meat. The rice is steamed and ready. Each bowl gets a generous portion of beef, peppers, and sauce, with steam rising from the dish.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is slicing the beef too thick, which can make it tough.

Avoid overcooking the peppers—they should be tender but not mushy. Also, don't skip the cornstarch slurry; it's essential for the sauce to reach the right consistency.

How to tell it’s done

The beef is done when it is fork-tender and easily pulls apart. The internal temperature should reach at least 145°F (63°C) for safety, but the slow cooking will bring it well above that.

The peppers should be soft but still hold their shape. The sauce should be thickened and glossy, coating the back of a spoon. Let the meat rest for at least 3 minutes before serving to allow the juices to settle.

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