Here’s a detailed Slow Cooker Pepper Steak recipe—tender beef, savory sauce, and sweet peppers—all hands-off while it cooks 🥩🌶️
Slow Cooker Pepper Steak
Serves: 4 | Prep: 15 min | Cook: 6–7 hours (low) / 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, adds sweetness)
- 1 tsp black pepper (freshly cracked preferred)
- 1 tsp paprika
- 2 tsp cornstarch + 2 tbsp water (for thickening)
- 1–2 tbsp vegetable oil
- Salt to taste
- Optional garnish: sliced green onions or sesame seeds
Instructions
- Sear the beef (optional but flavorful):
- Heat oil in a skillet over medium-high heat.
- Quickly sear beef strips 1–2 minutes per side until lightly browned.
- Add to slow cooker:
- Place beef, bell peppers, onions, and garlic in 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: 6–7 hours
- High: 3–4 hours
- Beef should be tender and peppers soft but not mushy.
- Thicken the sauce:
- About 15–20 minutes before serving, stir in cornstarch mixed with water.
- 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
- Crisper peppers: Add peppers during the last 1–2 hours of cooking.
- Extra flavor: Splash a little balsamic vinegar or sesame oil at the end.
- Meal prep: Keeps 3–4 days in the fridge and reheats well.
If you want, I can give you a 15-minute stovetop version that gives almost the same flavor without the slow cooker.
