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A bowl of tender slow cooker pepper steak served over white rice with vibrant green and red bell peppers

Slow Cooker Pepper Steak

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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings 4 servings
Calories 385 kcal

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.