Slow Cooker Pepper Steak

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Slow Cooker Pepper Steak

Tender, juicy strips of beef sirloin are slowly simmered with colorful bell peppers and onions in a rich, savory-sweet Asian-style sauce. This Slow Cooker Pepper Steak is a fuss-free family dinner that’s hearty, flavorful, and perfect served over rice for a complete meal.

Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Asian-Inspired

Why You’ll Love This Recipe

If you’re looking for a simple yet satisfying slow cooker meal, this pepper steak is the answer. The sauce is a delicious balance of soy, garlic, ginger, and brown sugar — coating the beef and veggies in bold flavor. It’s ideal for busy weeknights or lazy weekends and reheats beautifully for leftovers.

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 3 pounds beef sirloin, sliced into strips
  • 4 tablespoons cornstarch, divided
  • ¾ cup soy sauce
  • ¼ cup brown sugar, packed
  • ¼ cup rice vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons fresh grated ginger
  • Salt and black pepper, to taste
  • 1 large onion, sliced
  • 4 large bell peppers (or 6 small), assorted colors, sliced
  • ½ cup beef broth
  • Cooked rice, for serving
  • Fresh cilantro and toasted sesame seeds, for garnish (optional)

Instructions

1. Brown the Beef

In a large skillet over high heat, heat 1 tablespoon of olive oil. Add half of the steak strips and sear until browned on both sides. Remove to a cutting board. Repeat with the remaining oil and beef.

2. Slice and Prepare

Once all the steak is browned, slice it against the grain into ½- to ¾-inch wide strips. Place the beef into the bottom of your slow cooker.

3. Coat with Cornstarch

Sprinkle 3 tablespoons of cornstarch over the beef. Toss gently using tongs to evenly coat.

4. Make the Sauce

In a mixing bowl or measuring cup, whisk together the soy sauce, brown sugar, rice vinegar, garlic, and ginger. Pour this flavorful mixture over the beef in the slow cooker. Add salt and black pepper to taste.

5. Slow Cook – Step 1

Cover and cook on high for 2 hours.

6. Add Veggies

After 2 hours, add the sliced onions and bell peppers. Stir to combine with the beef and sauce. Replace the lid and continue cooking for 1½ hours.

7. Thicken the Sauce

In a small bowl, whisk the remaining 1 tablespoon cornstarch with ½ cup beef broth until smooth. Stir into the slow cooker and cook for an additional 30 minutes, or until the sauce has thickened and the beef is tender.

8. Serve

Spoon the pepper steak over steamed white or brown rice. Garnish with fresh chopped cilantro and toasted sesame seeds, if desired.

Recipe Tips & Variations

  • Make it spicy: Add a pinch of red pepper flakes or a drizzle of sriracha for heat.
  • Use flank steak: You can substitute sirloin with flank or skirt steak, just be sure to slice it thinly against the grain.
  • Vegetable add-ins: Try adding snap peas, mushrooms, or broccoli during the last hour for more variety.
  • Lower sodium option: Use a low-sodium soy sauce to reduce the salt content.

Storage & Reheating

  • Store: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Gently reheat in a skillet over medium heat or microwave until warmed through.
  • Freeze: Freeze in meal prep containers (without rice) for up to 2 months. Thaw overnight before reheating.

Nutrition Information (Per Serving)

  • Calories: 610
  • Protein: 50g
  • Carbohydrates: 23g
  • Fat: 34g
  • Saturated Fat: 12g
  • Cholesterol: 170mg
  • Sodium: 1933mg
  • Potassium: 1083mg
  • Fiber: 2g
  • Sugar: 13g

Nutrition information is an estimate and does not include rice or toppings.

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