It is 6pm on a chilly winter evening. You just walked through the front door. The house smells like savory ginger and garlic. This Slow Cooker Pepper Steak has been simmering all day. Dinner is ready whenever you are ready. It is the ultimate comfort food for busy families.
You do not have to worry about cooking tonight. The beef is already tender and juicy. The sauce is rich and perfectly glossy. All you need is a little rice. This meal feels like a warm hug. It is simple, fresh, and totally delicious.
Why You’ll Love This Slow Cooker Pepper Steak
You will love how much time this saves you. There is no standing over a hot stove. The slow cooker makes budget beef incredibly tender. It is much healthier than greasy takeout options. Your kids will love the sweet and salty sauce. It is a total win for a busy weeknight.
This recipe is very budget-friendly too. You can use affordable cuts like flank steak. The slow cooking process breaks down the fibers. Every bite melts in your mouth. It is a great way to feed a crowd. You will want to make this every week.
Simple Cooking Steps
You do not need any special skills for this. Just slice your beef and toss it in. The sauce comes together in one small bowl. You just pour it over and walk away. Even a beginner cook can master this meal tonight. It is truly a set-it-and-forget-it recipe.
The secret is adding the peppers at the end. This keeps them from getting mushy. They stay bright and slightly crisp. The cornstarch slurry adds a beautiful shine. You will feel like a pro in the kitchen. It is so satisfying to see it come together.
Ingredients You’ll Need
Most of these items are likely in your pantry. I love using fresh, colorful peppers. They make the dish look so vibrant. Using low-sodium broth helps you control the salt. Fresh garlic adds a wonderful aroma to your home.
- 1.5 lbs beef sirloin or flank steak, thinly sliced against the grain
- 2 large bell peppers (1 green, 1 red), sliced into 1/2-inch strips
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup low-sodium beef broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarch
- 2 tablespoons cold water
Step-by-Step Directions
- Place the sliced beef, sliced onion, and minced garlic into the slow cooker.
- In a small mixing bowl, whisk together the beef broth, soy sauce, brown sugar, ground ginger, and black pepper.
- Pour the liquid mixture over the beef and onions in the slow cooker.
- Cover and cook on low for 5 to 6 hours (or high for 3 hours) until the beef is tender.
- Add the sliced bell peppers to the slow cooker during the last 30 to 45 minutes of cooking.
- In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
- Stir the slurry into the slow cooker liquid and cook on high for an additional 15 minutes.
- Serve immediately over steamed white or brown rice.
Best Ways to Enjoy It
Serve this over a big bowl of fluffy rice. The sauce is so good you will want every drop. I like to add a few sesame seeds on top. A side of steamed broccoli works great too. Enjoy a quiet, stress-free dinner with your family tonight.
You can also serve it with noodles. Udon or rice noodles are fantastic choices. If you want something lighter, try cauliflower rice. Set the table and light a candle. Make it a special moment after a long day. You deserve a tasty, home-cooked meal.
Storage & Reheating
Leftovers taste even better the next day. The flavors have more time to meld. Store them in an airtight container in the fridge. They will stay fresh for up to four days. This is a fantastic option for easy meal prep lunches.
You can also freeze the cooked beef and sauce. Just leave the peppers out before freezing. Add fresh peppers when you reheat it. Reheat gently on the stove or in the microwave. Add a splash of water if the sauce is too thick.
Tips for Best Results
Ways to Switch It Up
Common Questions
Can I use frozen peppers?
Yes, you can use frozen peppers. Add them at the very end of cooking. They only need a few minutes to warm through. This is a great time-saver for busy nights.
What is the best beef cut?
Flank steak or sirloin work beautifully here. They stay tender during the long cook time. You can also use pre-sliced stir-fry beef. It makes the prep even faster for you.
Can I make this ahead?
You can prep the veggies the night before. Store them in bags in the fridge. In the morning, just dump everything in. It makes your morning routine so much smoother.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every bite warm you up. Happy cooking!
— Lidia
Slow Cooker Pepper Steak
Ingredients
- 1.5 lbs beef sirloin or flank steak, thinly sliced against the grain
- 2 large bell peppers (1 green, 1 red), sliced into 1/2-inch strips
- 1 medium yellow onion, thinly sliced
- 2 cloves garlic , minced
- 1/2 cup low -sodium beef broth
- 1/4 cup soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 2 tablespoons cornstarc h
- 2 tablespoons cold water
Instructions
- Place the sliced beef, sliced onion, and minced garlic into the slow cooker.
- In a small mixing bowl, whisk together the beef broth, soy sauce, brown sugar, ground ginger, and black pepper.
- Pour the liquid mixture over the beef and onions in the slow cooker.
- Cover and cook on low for 5 to 6 hours (or high for 3 hours) until the beef is tender.
- Add the sliced bell peppers to the slow cooker during the last 30 to 45 minutes of cooking to ensure they remain vibrant and slightly crisp.
- In a small bowl, whisk the cornstarch and cold water together to create a smooth slurry.
- Stir the slurry into the slow cooker liquid and cook on high for an additional 15 minutes until the sauce has thickened to a glossy consistency.
- Serve immediately over steamed white or brown rice.
