Description
This Slow Cooker Pepper Steak transforms simple ingredients into a savory, sauce-soaked dinner. Tender beef strips, bell peppers, and onions in a rich gravy are perfect over rice or noodles.
Ingredients
- Beef strips (top sirloin or round steak)
- Green and red bell peppers, sliced
- White onion, sliced
- Beef broth or water with bouillon cubes
- Soy sauce
- Worcestershire sauce
- Brown sugar
- Garlic powder
- Ground ginger
- Black pepper
- Cornstarch + cold water slurry
Instructions
- In a bowl, whisk together broth (or hot water with bouillon), soy sauce, Worcestershire sauce, brown sugar, garlic powder, ginger, black pepper, and cornstarch until smooth.
- Pour the sauce into the slow cooker.
- Layer beef strips on top, then add the sliced onion and bell peppers.
- Cover and cook on LOW for 5 hours (or 6–8 hours for a more pull-apart texture), or HIGH for 2½–3 hours.
- In the last hour (or final 30 minutes on HIGH), add fresh peppers if you prefer a firmer texture.
- Stir in the cornstarch slurry and cook on HIGH until the sauce thickens.
- Serve hot over rice, egg noodles, or quinoa.
Notes
- If you prefer firmer peppers, add them in the last 30 minutes (on HIGH) or the final hour (on LOW).
- For a gluten-free version, use tamari or coconut aminos instead of soy sauce, and ensure your bouillon is gluten-free.
- If using frozen beef and veggies, thaw in the fridge before cooking.
- This recipe also works with flank steak or stew meat, although the texture may change slightly.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg
