Tender Slow Cooker Pepper Steak
This Tender Slow Cooker Pepper Steak features melt-in-your-mouth beef strips simmered in a savory soy-ginger sauce with bell peppers and onions. Better than takeout and incredibly easy.
Servings: 6 servings
Calories: 340kcal
Cost: 3
Equipment
- slow cooker
- cutting board
- knife
- mixing bowl
Ingredients
- 2 lbs beef sirloin or round steak, sliced into thin strips
- 2 tbsp cornstarch (for coating beef)
- 2 bell peppers (1 red, 1 green), sliced into strips
- 1 large onion, sliced into thick strips
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 0.5 cup low-sodium soy sauce
- 1 cup beef broth
- 2 tbsp brown sugar
- 1 tsp sesame oil
- 3 tbsp cornstarch (for thickening sauce)
- 0.25 cup cold water (for slurry)
- sesame seeds, for garnish
- green onions, for garnish
Instructions
- 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.
Notes
Always slice beef against the grain for maximum tenderness. Add bell peppers only during the last hour to prevent mushiness. Use tamari instead of soy sauce for a gluten-free version.