Here’s a hearty, tender Slow Cooker Pepper Steak recipe—simple, flavorful, and perfect for busy days 🥩🌶️
Slow Cooker Pepper Steak
Serves: 4
Prep: 15 min | Cook: 6–7 hours (low) or 3–4 hours (high)
Ingredients
- 1½ lb beef sirloin or flank steak, sliced into thin strips
- 3 bell peppers (red, green, yellow), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tbsp Worcestershire sauce
- 2 tbsp hoisin sauce (optional for sweetness)
- 1 tsp black pepper (freshly cracked if possible)
- 1 tsp paprika
- 2 tsp cornstarch + 2 tbsp water (for thickening)
- 1–2 tbsp vegetable oil
- Salt to taste
- Optional: sliced green onions or sesame seeds for garnish
Instructions
- Prep the beef:
- Heat oil in a skillet over medium-high heat.
- Quickly sear the beef strips 1–2 minutes per side until lightly browned. (Optional, but adds flavor.)
- Add to slow cooker:
- Place beef, sliced peppers, onions, and garlic into the slow cooker.
- Mix the sauce:
- In a bowl, combine beef broth, soy sauce, Worcestershire sauce, hoisin sauce, black pepper, and paprika.
- Pour over the beef and vegetables.
- Cook:
- Low setting: 6–7 hours
- High setting: 3–4 hours
- Beef should be tender and peppers slightly soft but not mushy.
- Thicken the sauce:
- About 15–20 minutes before serving, mix cornstarch with water and stir into the slow cooker.
- Cover and cook until sauce thickens slightly.
- Serve:
- Over steamed rice, noodles, or mashed potatoes.
- Garnish with green onions or sesame seeds if desired.
Tips
- Bell peppers last: Add them for the last 1–2 hours if you like them crisper.
- Extra flavor: A splash of balsamic vinegar or a few drops of sesame oil at the end elevates it.
- Meal prep: Keeps 3–4 days in the fridge and reheats well.
I can also give you a 15-minute stovetop version if you want it faster—same flavor, no slow cooker needed. Do you want me to do that?
