Slow Cooker Pepper Steak

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Slow Cooker Pepper Steak

Prep Time: 10 minutes
Cook Time: 6–7 hours on LOW or 3–4 hours on HIGH
Servings: 6
Calories per Serving: 334 kcal

Enjoy a savory and comforting dinner with this Slow Cooker Pepper Steak, featuring tender slices of sirloin, sweet bell peppers, and a flavorful sauce that’s perfect served over rice or noodles. It’s a fuss-free, set-it-and-forget-it meal the whole family will love!

Why You’ll Love This Recipe

  • Effortless: Minimal prep and the slow cooker does the work.
  • Flavor-packed: Bold and balanced savory sauce with a hint of sweetness.
  • Family favorite: Hearty, wholesome, and great for weeknights or Sunday dinner.
  • Perfect for leftovers: Stores and reheats beautifully.

Ingredients

  • 3/4 cup beef broth (or stock)
  • 1/4 cup soy sauce
  • 3 beef bouillon cubes
  • 3 teaspoons Worcestershire sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons cornstarch
  • 3 pounds top sirloin, sliced into thin strips
  • 3 large bell peppers (red, yellow, green), cut into chunks
  • 1 large white onion, cut into chunks
  • 4 cloves garlic, minced

Instructions

  1. Make the Sauce:
    In a small mixing bowl, whisk together the beef broth, soy sauce, bouillon cubes (crushed), Worcestershire sauce, brown sugar, ginger, salt, black pepper, and cornstarch until well combined.
  2. Prepare the Ingredients:
    Slice the beef into thin strips. Cut the bell peppers and onion into large chunks.
  3. Assemble in Slow Cooker:
    Add the sliced steak, peppers, onion, and minced garlic into the slow cooker. Pour the sauce evenly over the top.
  4. Cook:
    Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the beef is tender and the sauce has thickened slightly.
  5. Serve:
    Serve hot over steamed white rice, noodles, or mashed potatoes. Garnish with green onions or sesame seeds if desired.

Helpful Tips

  • Chunky peppers are key! Cut them large enough so they don’t turn mushy while slow-cooking.
  • Steak alternatives: Flank, skirt, round steak, chuck roast, or beef stew meat all work well.
  • For a thicker sauce: Mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in during the last 30 minutes of cooking if needed.

Storage and Reheating

  • Fridge: Store cooled leftovers in an airtight container for 3–4 days.
  • Freezer: Freeze for up to 1 month. Thaw in the fridge overnight before reheating.
  • Reheat: Microwave in 30-second intervals, stirring between each, until heated through.

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