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Slow Cooker Pepper Steak

A mouthwatering and effortless dish featuring tender beef simmered with vibrant bell peppers in a savory sauce, perfect for busy family dinners.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs beef sirloin or flank steak, sliced into strips Tender cuts recommended
  • 2 medium bell peppers (red and green), sliced Adds color and crunch
  • 1 medium onion, thinly sliced For added sweetness
  • 3 cloves garlic, minced Aromatic boost
  • 0.25 cup soy sauce (or tamari for gluten-free) For savory flavor
  • 0.25 cup beef broth Adds depth to the sauce
  • 2 tablespoons cornstarch Optional, for thickening
  • 2 tablespoons vegetable oil For searing, if desired
  • 1 teaspoon ginger powder Optional, for an extra kick
  • Salt and pepper to taste
Optional Toppings
  • sliced green onions For garnish
  • sesame seeds For garnish
  • fresh cilantro For garnish

Method
 

Preparation
  1. Slice the beef, bell peppers, and onion into thin strips.
  2. Mince the garlic for an aromatic boost.
Cooking
  1. Optional: Heat a skillet over medium-high heat, add vegetable oil, and sear the sliced beef for 2-3 minutes until browned. Transfer to the slow cooker.
  2. In the slow cooker, add sliced bell peppers, onion, and minced garlic. Pour in the soy sauce and beef broth, mixing well.
  3. Set the slow cooker to low for about 6-8 hours or high for 3-4 hours.
  4. Optional: For a thicker sauce, mix the cornstarch with water to create a slurry and add it during the last 30 minutes of cooking.
  5. Taste and adjust seasoning with salt and pepper before serving.
Serving
  1. Serve over fluffy rice or noodles and add your choice of toppings.

Notes

Leftovers can be stored in the refrigerator for up to 3-4 days. Can be frozen for up to 3 months. Thaw overnight and reheat gently with added liquid if needed.