Slow Cooker Pepper Steak is so easy to make with simple ingredients and the best flavor packed sauce! This super tender pepper steak is great served over your favorite rice!
What Type of Meat is Pepper Steak?
Pepper steak isn’t a particular type of meat but refers to the fact that it’s beef cooked with bell peppers. For this recipe I typically prefer to use either top sirloin steak or round steak. You can also use flank steak if that’s what you have on hand or prefer.
How to Make Slow Cooker Pepper Steak:
This Chinese inspired pepper steak could not be any easier to make in the crockpot! It will take about 20 minutes including chopping your veggies. So simple and fast! Here’s a step by step, see the recipe card below for full directions.
- First, you’ll whisk all of your sauce ingredients: broth, soy sauce, brown sugar, ginger, salt and pepper.
- Then, add all of your meat, peppers, onions, garlic, tomatoes and mushrooms into the slow cooker.
- Pour over your sauce, stir everything to combine and let it cook!
- About 30-45 minutes before serving you can make your quick slurry of cornstarch and broth and let it get thick. Serve with your favorite rice.
Recipe & Ingredient Notes for Slow Cooker Pepper Steak:
- You can use any color of bell peppers for this recipe, feel free to use whatever your taste preference is or what you have on hand.
- We really love the tomatoes and mushrooms in this recipe, but they are optional! If you don’t like them just leave them out. You could also add some extra onion or an extra bell pepper instead if you wish.
- NOTE ON COOK TIME: If cooking on LOW make sure you turn the heat up to HIGH and get the broth simmering before adding the cornstarch slurry. Stir it in and mix well, then allow to sit for 30 minutes or so till thick.
- You can prep this with the sauce without cooking and freeze for up to 3 months. Then just dump in the crockpot and cook from frozen for 5-6 hours, or if thawed for 3-4.
Enjoy!
~Nichole
Slow Cooker Pepper Steak
Ingredients
- 1 ½ Cups Low Sodium Beef Broth divided
- ½ Cup Low Sodium Soy Sauce
- 3 Tablespoons Light Brown Sugar packed
- ½ teaspoon Salt
- ½ teaspoon Ground Black Pepper
- ½ teaspoon Ground Ginger
- 2 Pounds Top Round or Sirloin Steak cut into ¾ inch thick and 3-inch-long slices
- 2 Large Tomatoes deseeded and sliced
- 1 Large White Onion sliced
- 1 Green Bell Pepper deseeded and sliced
- 1 Red Bell Pepper deseeded and sliced
- 8 Ounces Baby Bella Mushrooms sliced
- 2 Cloves Garlic finely minced
- 3 Tablespoons Cornstarch
- For serving: green onions and cooked rice
Instructions
- Whisk 1 cup of the broth, the soy sauce, brown sugar, salt, pepper and ginger together in a medium mixing bowl and set aside.
- Add the steak, tomatoes, onion, green and red peppers, mushrooms and garlic to your slow cooker then pour in the sauce and stir to combine.
- Cover with the lid then cook on low for 3 hours or on high for 1 ½ hours, stirring every 30 minutes to make sure all the beef gets cooked through.
- Whisk the remaining ½ cup of broth and cornstarch together in a small bowl then pour it into the pot and stir to combine then cover and let it cook again for another 30-45 minutes or until the sauce has thickened to your liking.
- Serve over rice and garnish with freshly sliced green onions and sesame seeds if desired.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think I can freeze this cooked? I doubled the recipe and I had so much leftover. I saw you posted that you can freeze it before you cook it but I didn’t see a note on if you can freeze after it’s been cooked.
Yes, that should work fine! I’d let it cool then freeze up to 2 months. You can thaw in the fridge and just heat on low or high in the slow cooker till heated through.
My entire family loved your Pepper Steak & your white chili!
Something different & enjoyable thank you!