Slow Cooker Pepper Steak is a flavorful and comforting dish that takes the classic Chinese-American favorite and makes it even easier to prepare. With tender slices of beef, colorful bell peppers, onions, and a rich savory sauce, this dish is perfect for busy weeknights or whenever you want a hands-off approach to cooking. Serve it over a bed of steamed rice for a hearty and delicious meal that everyone will love.
Table of Contents
Ingredients
- 1 1/2 lbs beef sirloin or flank steak, sliced into thin strips
- 2 tbsp cornstarch
- 1 tbsp vegetable oil
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 3 cloves garlic, minced
- 1/2 cup low-sodium soy sauce
- 1/4 cup water
- 3 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for spice)
Instructions
- Prepare the Beef: In a bowl, toss the beef strips with cornstarch until evenly coated. This will help thicken the sauce during cooking.
- Brown the Beef (Optional): In a skillet over medium-high heat, heat the vegetable oil. Add the beef strips and sear for 2-3 minutes, just until browned. This step is optional but adds extra flavor.
- Add to Slow Cooker: In the slow cooker, add the sliced onion, red and green bell peppers, and minced garlic. Place the browned beef on top of the vegetables.
- Make the Sauce: In a bowl, whisk together the soy sauce, water, brown sugar, Worcestershire sauce, ground ginger, black pepper, and red pepper flakes (if using). Pour the sauce over the beef and vegetables in the slow cooker.
- Cook: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the peppers are cooked through.
- Serve: Serve the pepper steak over steamed rice, garnished with green onions or sesame seeds if desired. Enjoy!
Tips for Perfect Pepper Steak
- Browning the Beef: Browning the beef before adding it to the slow cooker adds depth of flavor. If you’re in a hurry, you can skip this step.
- Use Low-Sodium Soy Sauce: This helps control the saltiness of the dish, especially since the sauce reduces and intensifies during slow cooking.
- Cut Vegetables Evenly: Slice the bell peppers and onions into similar-sized strips so they cook evenly in the slow cooker.
Recipe Variations
- Spicy Pepper Steak: Add more red pepper flakes or a sliced jalapeño for extra heat.
- Pineapple Pepper Steak: Add 1 cup of pineapple chunks for a sweet and savory twist.
- Vegetable-Loaded Pepper Steak: Add mushrooms, snap peas, or carrots for more veggies and added texture.
FAQs
Q: Can I use a different cut of beef?
A: Yes! Flank steak, sirloin, or even stew meat work well for this recipe. Just make sure to slice the beef thinly against the grain for the most tender results.
Q: How do I store leftovers?
A: Store any leftover pepper steak in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave until warmed through.
Q: Can I freeze this dish?
A: Absolutely! Allow the pepper steak to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Slow Cooker Pepper Steak is a delicious and easy meal that brings all the flavors of your favorite takeout dish to the comfort of your home. With tender beef, vibrant bell peppers, and a rich, savory sauce, this dish is sure to become a family favorite. Just set it and forget it—let the slow cooker do all the work, and come home to a flavorful dinner that’s ready to be enjoyed!