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Slow Cooker Pepper Steak

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.
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Prep Time 20 minutes
Cook Time 5 hours
Total Time 5 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Asian-American
Calories: 340
Ingredients Equipment Method Notes

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

Equipment

  • slow cooker
  • cutting board
  • knife
  • mixing bowl

Method
 

  1. Slice beef against the grain into thin strips. Toss with 2 tablespoons cornstarch to coat evenly.
  2. Add beef strips, onion, soy sauce, beef broth, brown sugar, garlic, ginger, and sesame oil to the slow cooker. Stir to combine.
  3. Cover and cook on LOW for 5–6 hours or HIGH for 3–4 hours until beef is fork-tender.
  4. Add sliced bell peppers during the last 45–60 minutes of cooking.
  5. 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.
  6. 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.