Craving Chinese takeout but want something healthier and homemade? This Slow Cooker Pepper Steak is your answer! It features tender beef strips simmered in a savory soy-ginger sauce with colorful bell peppers and onions—all made effortlessly in your crockpot.
The slow cooker transforms affordable beef into melt-in-your-mouth tender bites coated in a rich, glossy gravy. It’s the kind of meal that looks and tastes like you ordered from your favorite restaurant, but it’s so much better because you made it yourself!
Why You’ll Love This Recipe
Melt-in-Your-Mouth Beef: Slow cooking turns tougher cuts of beef into incredibly tender bites that practically fall apart with your fork.
Rich Gravy: The sauce thickens up into a savory, glossy glaze that’s absolutely perfect for spooning over fluffy rice.
Colorful & Healthy: Packed with vibrant red and green bell peppers and onions. It’s as beautiful as it is delicious!
Budget-Friendly: Uses inexpensive cuts of beef that become incredibly tender in the slow cooker. No need for pricey steak!
Ingredients
Beef: Round steak, sirloin, or stew meat cut into thin strips. The slow cooker makes even tougher cuts incredibly tender.
Bell Peppers: A mix of red and green looks beautiful and adds both sweetness and a slight bite. Yellow or orange peppers work too!
Onion: Sliced into thick strips that soften and sweeten as they cook.
Soy Sauce: The base of the savory gravy. Use low-sodium if you’re watching salt intake.
Ginger & Garlic: Fresh minced ginger and garlic give it that authentic takeout flavor. Don’t skip these!
Beef Broth: Adds depth and helps create plenty of sauce.
Brown Sugar: Just a touch balances the salty soy sauce with subtle sweetness.
Cornstarch: Used at the end to thicken the sauce into a luscious, glossy gravy.
Sesame Oil: A few drops add that signature Asian restaurant flavor.
Step-by-Step Instructions
1. Prep Beef: Slice beef against the grain into thin strips (about ¼-inch thick). Toss with 2 tablespoons cornstarch and brown quickly in a hot skillet (optional but recommended for deeper flavor).
2. Add to Pot: Place beef strips, sliced onions, soy sauce, beef broth, brown sugar, minced ginger, minced garlic, and a drizzle of sesame oil in the slow cooker. Stir to combine.
3. Cook: Cover and cook on Low for 5-6 hours or High for 3-4 hours until the beef is fork-tender.
4. Add Peppers: Add the sliced bell peppers during the last 45-60 minutes of cooking so they stay crisp-tender and don’t turn mushy.
5. Thicken: If the sauce is too thin, mix 2-3 tablespoons cornstarch with ¼ cup cold water to make a slurry. Stir it into the slow cooker and cook on High for 15-20 minutes until the sauce thickens beautifully.
Tips for Success
Don’t Overcook Peppers: If you put peppers in at the start, they’ll turn to complete mush. Add them in the last hour for the perfect crisp-tender texture!
Cut Against the Grain: Look at the direction of the muscle fibers in your beef and slice perpendicular to them. This shortens the fibers and makes the meat tender, not chewy.
Brown the Meat First: A quick sear in a hot skillet adds incredible depth and caramelized flavor. But if you’re pressed for time, you can skip it—the slow cooker will still work its magic.
Use Fresh Aromatics: Fresh ginger and garlic make a huge difference compared to dried. They give the sauce that authentic restaurant quality.
Slow Cooker Pepper Steak Variations
Spicy Pepper Steak: Add 1-2 teaspoons Sriracha or red pepper flakes to the sauce for a spicy kick that cuts through the richness.
Extra Veggies: Add snow peas, snap peas, or broccoli florets along with the bell peppers in the last hour for more color and nutrition.
Tomato Twist: Some versions add a 14-ounce can of diced or stewed tomatoes for a richer, slightly tangier sauce. It’s delicious!
Pineapple Addition: Add fresh or canned pineapple chunks with the peppers for a sweet and savory Hawaiian-style twist.
Serving Suggestions
Essential: Serve over steamed white rice or brown rice to soak up every drop of that incredible sauce.
Great with cauliflower rice for a low-carb, keto-friendly option that’s still super satisfying.
Top with toasted sesame seeds and sliced green onions for an authentic restaurant presentation.
Serve alongside steamed edamame or egg rolls for a complete takeout-style feast at home.
FAQs
What cut of beef is best?
Sirloin or round steak work beautifully. Even stew meat works perfectly if cooked long enough—the slow cooker makes any cut tender!
Can I freeze this?
Yes! Freeze the cooked beef and sauce in an airtight container for up to 3 months. For best results, add fresh peppers when reheating rather than freezing them.
Is this gluten-free?
Use tamari or coconut aminos instead of regular soy sauce to make it completely gluten-free. Check your beef broth label too!
Final Thoughts
This Slow Cooker Pepper Steak satisfies that Chinese takeout craving with wholesome, real ingredients. It’s savory, saucy, and absolutely effortless to make.
The tender beef, crisp-tender peppers, and that gorgeous glossy sauce over fluffy rice? Pure comfort in a bowl. Your family will be asking for this one on repeat!
Pin this recipe now so you always have an easy weeknight dinner solution ready to go!
Tender Slow Cooker Pepper Steak
Ingredients
Equipment
Method
- Slice beef against the grain into thin strips. Toss with 2 tablespoons cornstarch to coat evenly.
- Add beef strips, onion, soy sauce, beef broth, brown sugar, garlic, ginger, and sesame oil to the slow cooker. Stir to combine.
- Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until beef is fork-tender.
- Add sliced bell peppers during the last 45–60 minutes of cooking.
- Mix remaining cornstarch with cold water to form a slurry. Stir into slow cooker and cook on HIGH for 15–20 minutes until sauce thickens.
- Garnish with sesame seeds and green onions. Serve hot over rice or cauliflower rice.