Slow Cooker Pepper Steak
Slow cooker pepper steak is a classic, takeout-style favorite that transforms lean cuts of beef into melt-in-your-mouth tenderness while keeping the bell peppers and onions vibrant and flavorful. Simmered in a savory, garlic-ginger soy sauce, this dish makes its own incredible glossy gravy.
1. Essential Ingredients
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The Beef: 1.5 to 2 lbs of flank steak, sirloin, or chuck roast, sliced thin against the grain into strips.
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The Veggies: 2 large bell peppers (a mix of green, red, or yellow) sliced into strips, and 1 large yellow onion sliced similarly.
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The Aromatics: 3 cloves of garlic (minced) and 1 tablespoon of fresh ginger (minced or grated).
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The Savory Sauce:
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3/4 cup low-sodium soy sauce or tamari
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1/2 cup low-sodium beef broth
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2 tablespoons brown sugar or coconut sugar (to balance the savory soy)
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1 tablespoon Worcestershire sauce
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1 tablespoon sesame oil
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1 teaspoon black pepper
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2. Step-by-Step Instructions
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Layer the Veggies and Beef: Place the sliced onions, bell peppers, minced garlic, and ginger at the bottom of the slow cooker. Lay the sliced beef right on top.
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Mix and Pour the Sauce: In a bowl, whisk together the soy sauce, beef broth, brown sugar, Worcestershire sauce, sesame oil, and black pepper until the sugar dissolves. Pour the sauce evenly over the beef and vegetables.
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Cook Low and Slow: Cover and cook on LOW for 5 to 6 hours (or HIGH for 3 to 4 hours) until the beef is tender and the flavors have deeply infused.
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Thicken the Sauce: If you prefer a thick, glossy glaze rather than a thin broth, whisk 1 tablespoon of cornstarch with 1 tablespoon of cold water into a smooth slurry. Stir it into the slow cooker during the last 20-30 minutes of cooking, turn the heat to high, and let it bubble uncovered until thickened.
💡 Serving Suggestions
Serve this rich, savory pepper steak piping hot over a bed of steamed jasmine rice, brown rice, or cauliflower rice to soak up every drop of that delicious ginger-garlic soy glaze!
