Slow Cooker Pepper Steak Recipe
A flavorful and tender Slow Cooker Pepper Steak featuring juicy beef strips, vibrant bell peppers, and onions simmered in a savory soy and beef broth sauce. Perfect for an easy, hands-off meal with rich, comforting flavors.
- Author: Dana
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
Beef and Vegetables
- 2 lbs. beef strips
- 1 green bell pepper, sliced thick
- 1 red bell pepper, sliced thick
- 1 white onion, sliced
Sauce and Seasoning
- ½ cup water
- 2 beef bouillon cubes
- 3 Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ½ tsp. black pepper
- 2 tsp. brown sugar (or honey or white sugar)
- 1 Tbsp. cornstarch
- ¼ tsp. red pepper flakes (optional)
- Prepare the broth mixture: In a small microwavable bowl, add the water and beef bouillon cubes. Microwave for 30 seconds, then stir until cubes are completely dissolved. Alternatively, boil the water on the stove-top if a microwave is unavailable.
- Mix the sauce: Add soy sauce, Worcestershire sauce, ground ginger, garlic powder, black pepper, brown sugar, and cornstarch to the dissolved bouillon mixture. Whisk thoroughly until smooth. Stir in red pepper flakes if you want a hint of spice. Pour this sauce into the slow cooker.
- Layer ingredients in the slow cooker: Place the beef strips, sliced green and red bell peppers, and white onions onto the sauce in the slow cooker, distributing evenly.
- Cook: Cover the slow cooker and cook on LOW heat setting for 5 hours, allowing the beef to become tender and the flavors to meld beautifully.
Notes
- You can substitute brown sugar with honey or white sugar according to your preference.
- Red pepper flakes are optional; add them if you prefer a spicy kick.
- If you don’t have a microwave, boiling the water to dissolve bouillon cubes works just as well.
- Serve over steamed rice or noodles for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
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