Slow Cooker Pepper Steak: Tender & Savory Tips, FAQ & printable recipe

Tips for success

For the best flavor, sear the beef strips in a hot skillet before adding them to the slow cooker. This adds a deep, caramelized crust that enhances the sauce.

If you have time, browning the meat is worth the extra step, but the recipe works perfectly without it.

Slice the bell peppers and onion into similar-sized strips so they cook evenly. If you prefer a thicker sauce, increase the cornstarch to 4 tablespoons.

For a sweeter profile, add an extra tablespoon of brown sugar. Taste the sauce before serving and adjust the seasoning with salt or soy sauce.

Variations

• Spicy Pepper Steak: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture for a spicy kick. You can also add sliced jalapeños along with the bell peppers for extra heat.
• Mushroom Pepper Steak: Add 8 oz of sliced mushrooms along with the bell peppers. Mushrooms absorb the sauce and add an earthy flavor that pairs well with the beef.
• Ginger-Sesame Pepper Steak: Stir in 1 teaspoon of toasted sesame oil and 1 tablespoon of sesame seeds just before serving for a nutty aroma and flavor. Garnish with extra sesame seeds.
• Vegetable-Packed Pepper Steak: Add sliced carrots, snap peas, or broccoli florets during the last 30 minutes of cooking to keep them crisp-tender. This adds color and nutrition to the dish.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of broth if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium heat, stirring occasionally, until hot. Add a little water or broth to loosen the sauce if needed.

Store leftover pepper steak in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

You can assemble the slow cooker the night before: place the beef, sauce, and vegetables in the insert, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the pepper steak over steamed white rice or brown rice. The sauce soaks into the grains, making every bite savory and satisfying. For a low-carb option, serve over cauliflower rice or alongside steamed broccoli.

Garnish with sliced green onions, sesame seeds, or a drizzle of sriracha for extra flavor. A side of stir-fried greens or a simple cucumber salad completes the meal. Leftovers are excellent in lettuce wraps or as a filling for tacos.

Frequently asked questions

Recipe card

Slow Cooker Pepper Steak: Tender & Savory

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb beef sirloin, cut into strips
• 1/2 cup soy sauce
• 1 cup beef broth
• 2 tbsp brown sugar
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 3 tbsp cornstarch
• 1/4 cup water
• 2 red and green bell peppers, sliced
• 1 yellow onion, sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 3 cups cooked white rice, for serving

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, soy, milk

Estimated nutrition per serving

Calories

420

Protein

35 g

Carbohydrates

38 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.