You got it 🤍 This one’s savory, tender, and perfect over rice.
Slow Cooker Pepper Steak
Ingredients (Serves 4–6)
- 1½–2 lbs beef sirloin or flank steak, thinly sliced against the grain
- 2 bell peppers (any color), sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
Sauce
- 1 cup beef broth
- ¼ cup soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tsp ground ginger (or fresh, if you have it)
- ½ tsp black pepper
Thickener
- 2 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Layer the slow cooker
- Add sliced beef, bell peppers, onion, and garlic to the crockpot.
- Make the sauce
- Whisk together beef broth, soy sauce, Worcestershire, brown sugar, ginger, and black pepper.
- Pour over everything.
- Cook
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beef is tender.
- Thicken the sauce
- Mix cornstarch and cold water.
- Stir into the slow cooker during the last 20–30 minutes of cooking.
- Serve
- Stir well and serve hot over steamed white rice, brown rice, or noodles.
Tips for the Best Pepper Steak
- Slice beef thin and against the grain for tenderness.
- Add mushrooms for extra depth.
- Want it saucier? Double the sauce ingredients.
- A splash of sesame oil at the end = chef’s kiss ✨
If you want, I can also share a dump-and-go version, a low-sodium option, or a pepper steak with gravy instead of soy sauce.
