Slow Cooker Pepper Steak Recipe

Slow cooker pepper steak is a comforting, flavorful dish that combines tender strips of beef with bell peppers and a savory, slightly sweet sauce. This meal is perfect for busy weeknights or lazy weekends when you want a hands-off approach to cooking. By using a slow cooker, the beef becomes melt-in-your-mouth tender while the peppers retain their vibrant flavor. Here’s how to make this delicious dish step by step.

Ingredients

For the Pepper Steak:

• 2 lbs beef sirloin or flank steak, thinly sliced into strips
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 (14 oz) can diced tomatoes, undrained
• ½ cup low-sodium soy sauce
• ⅓ cup beef broth
• 2 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• 1 tsp ground ginger
• 1 tsp black pepper
• 2 tbsp cornstarch mixed with 3 tbsp water (for thickening)
• Cooked white rice or noodles for serving
• Optional garnish: chopped green onions or sesame seeds

Equipment Needed:

• Slow cooker (4-6 quart size)
• Cutting board and knife
• Mixing bowl
• Whisk

Step-by-Step Instructions

Step 1: Prepare the Beef and Vegetables

• Thinly slice the beef into strips about 2-3 inches long.
• Slice the red, green, and yellow bell peppers and onion into thin strips.
• Mince the garlic.

Step 2: Assemble the Ingredients in the Slow Cooker

• Place the beef strips at the bottom of the slow cooker.
• Add the sliced onions and minced garlic on top of the beef.
• Add the bell peppers and diced tomatoes over the onions and garlic.

Step 3: Make the Sauce

• In a mixing bowl, whisk together the soy sauce, beef broth, brown sugar, Worcestershire sauce, ground ginger, and black pepper.
• Pour the sauce evenly over the beef and vegetables in the slow cooker.

Step 4: Slow Cook

• Cover the slow cooker with the lid and cook on low heat for 6-7 hours or high heat for 3-4 hours, until the beef is tender and cooked through.

Step 5: Thicken the Sauce

• About 20-30 minutes before serving, mix the cornstarch with water to create a slurry.
• Pour the cornstarch slurry into the slow cooker and gently stir to combine. This will help thicken the sauce.
• Cover and cook for an additional 20-30 minutes on high heat until the sauce thickens.

Step 6: Serve

• Serve the pepper steak over cooked white rice or noodles.
• Garnish with chopped green onions or sesame seeds if desired.

Serving and Storage Tips

• Serving: Serve immediately for the best flavor and texture. Pair with steamed broccoli or a simple side salad for a complete meal.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over low heat or in the microwave until warmed through.
• Freezing: Freeze the cooked pepper steak in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Helpful Notes

• Beef Choice: Sirloin and flank steak work well due to their tenderness, but you can use round steak or stew meat if needed.
• Adjusting Sweetness: If you prefer a less sweet dish, reduce the amount of brown sugar to 1 tbsp.
• Bell Pepper Variations: Use whatever color bell peppers you have on hand. The mix of red, green, and yellow provides a nice visual contrast and flavor balance.

Tips from Well-Known Chefs

• Alton Brown: Recommends searing the beef quickly before adding it to the slow cooker for an additional depth of flavor.
• Rachael Ray: Suggests adding a splash of rice vinegar or fresh lime juice just before serving to brighten the flavors.
• Guy Fieri: Advises mixing in a bit of hoisin sauce or oyster sauce for a richer, more complex taste.

Frequently Asked Questions

Q1: Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce or tamari and check that your Worcestershire sauce is gluten-free.

Q2: Can I add more vegetables?
Absolutely! Mushrooms, snow peas, or broccoli can be added for extra veggies. Add them during the last 30 minutes of cooking so they stay crisp.

Q3: What if I don’t have beef broth?
You can use chicken broth or vegetable broth as a substitute, though the flavor will be slightly different.

Q4: Can I use frozen beef?
It’s best to use thawed beef for even cooking. If using frozen, extend the cooking time by 1-2 hours.

Q5: How can I make this spicier?
Add sliced jalapeños or a sprinkle of crushed red pepper flakes to the slow cooker for more heat.

Q6: Is there an alternative to cornstarch for thickening?
Yes, you can use arrowroot powder or tapioca starch as an alternative. Mix with water in the same ratio as the cornstarch slurry.

Q7: Can I use pre-cooked beef?
If you have leftover cooked beef, add it during the last hour of slow cooking so it doesn’t dry out.

Q8: Can I double the recipe?
Yes, as long as your slow cooker is large enough, you can double the ingredients. Adjust the cooking time slightly as needed.

Q9: What sides go well with pepper steak?
Serve with steamed jasmine rice, fried rice, or stir-fried vegetables for a complete meal.

Q10: Can I make this without a slow cooker?
Yes, you can make it on the stovetop. Sauté the beef, onions, and garlic, then add the sauce and simmer covered on low heat for 30-40 minutes until tender.

Enjoy making this hearty and delicious slow cooker pepper steak for a stress-free and satisfying meal that the whole family will love!