Slow Cooker Pepper Steak Perfection
Introduction
There’s something deeply comforting about a slow-simmered meal that greets you with rich aromas as soon as you walk in the door—and this Slow Cooker Pepper Steak is just that kind of dish. Tender strips of beef, colorful bell peppers, and a savory-sweet sauce come together effortlessly in your Crock Pot, making it a true set-it-and-forget-it winner.
Pepper steak is a classic American-Chinese comfort dish often stir-fried, but letting it cook low and slow transforms the beef into melt-in-your-mouth tenderness while infusing every bite with bold, balanced flavor. It’s perfect for busy weeknights, family dinners, or meal prepping for a satisfying week ahead.
Pro Tip
Slice your beef thin and against the grain. This makes the meat more tender and helps it soak up more flavor as it cooks. Slightly freezing the steak for 20 minutes before slicing can make it much easier to cut cleanly.
Serving Suggestions
- Serve over steamed jasmine or brown rice to soak up all that rich sauce.
- Try it over buttered egg noodles for a comforting twist.
- Pair with a side of roasted broccoli or snap peas for a well-rounded dinner.
Variations
- Low-Sodium: Use low-sodium soy sauce and broth to reduce salt content without sacrificing flavor.
- Spicy Kick: Add red pepper flakes, chili garlic sauce, or a dash of sriracha for heat lovers.
- Low-Carb/Keto: Skip the cornstarch and serve over cauliflower rice or zucchini noodles.
- Pineapple Twist: Add chunks of fresh or canned pineapple for a sweet-savory combo inspired by takeout-style dishes.
Equipment Needed
- Slow Cooker (Crock Pot): Essential for tenderizing beef slowly and evenly.
- Chef’s Knife & Cutting Board: For prepping steak and vegetables.
- Mixing Bowl: To whisk together the sauce ingredients.
- Tongs or Slotted Spoon: For stirring or serving from the slow cooker.
- Measuring Cups/Spoons: To keep your sauce proportions just right.
Tips for Success
- Use flank steak or sirloin for the best texture and flavor when slow-cooked.
- Add peppers in the last hour of cooking for a bit of bite, or earlier if you like them softer.
- Thicken the sauce by whisking in a cornstarch slurry during the last 30 minutes.
- Brown the beef briefly before slow cooking for deeper flavor (optional but worth it!).
- Taste and adjust seasoning at the end—soy sauces can vary in saltiness.
Why You’ll Love This Recipe
It’s hearty, flavorful, and practically cooks itself—what’s not to love? This slow cooker pepper steak is a crowd-pleaser with its tender beef and rich, savory sauce. It’s easy to customize, budget-friendly, and great for leftovers. Whether you’re feeding a family or just stocking your fridge with ready-to-eat meals, this recipe earns its spot on your repeat list.
Recipe Card
Slow Cooker Pepper Steak Perfection
Prep Time: 15 minutes
Cook Time: 6–7 hours (Low) or 3–4 hours (High)
Total Time: ~7 hours
Servings: 6
Ingredients:
- 2 lbs flank steak or sirloin, thinly sliced against the grain
- 2 tbsp olive oil (optional, for browning)
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1/3 cup low-sodium soy sauce
- 1/2 cup beef broth
- 2 tbsp brown sugar
- 1 tbsp cornstarch
- 2 tbsp water (for slurry)
- Salt and black pepper, to taste
- Cooked rice or noodles, for serving
- Optional garnish: green onions, sesame seeds
Instructions:
- Optional Step: Heat oil in a skillet and brown the beef for 1–2 minutes per side to develop flavor. Transfer to slow cooker.
- Add sliced bell peppers, onion, and garlic to the Crock Pot with the beef.
- In a bowl, whisk together soy sauce, broth, and brown sugar. Pour over the beef and vegetables.
- Cover and cook on Low for 6–7 hours or High for 3–4 hours.
- In the last 30 minutes, mix cornstarch and water in a small bowl and stir into the slow cooker to thicken the sauce.
- Taste and season with salt and pepper if needed.
- Serve over rice or noodles and garnish if desired.
Nutrition Table (Estimated per serving, not including rice or noodles)
| Nutrient | Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 32g |
| Carbohydrates | 14g |
| Fat | 15g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | ~640mg |
Note: Values may vary depending on brand of ingredients used.
FAQ
1. Can I prep this the night before?
Absolutely! You can slice the beef and veggies, mix the sauce, and refrigerate them separately. In the morning, just dump everything into the slow cooker.
2. Can I freeze leftovers?
Yes—cool completely, portion into airtight containers, and freeze for up to 2 months. Thaw overnight and reheat gently.
3. Can I make this without a slow cooker?
Yes! You can simmer everything on the stovetop over low heat for 45–60 minutes until the beef is tender.
4. Can I use chicken or pork instead of beef?
You can! Thin-sliced boneless chicken thighs or pork loin work well, but adjust cook times (4–5 hours on low).
5. How should I store and reheat leftovers?
Store in the fridge in an airtight container for up to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or water to keep it saucy.
