Slow Cooker Pepper Steak


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Pepper steak is a Chinese-inspired meal with plenty of sauce, bell peppers, and onions. This is a stir-fry-style meal but made in the slow cooker! Wonderful served over rice and has plenty of sauce (or gravy) to go around.

If you like Chinese-flavored meals, try my Slow Cooker Chicken and Broccoli and Slow Cooker Sweet and Sour Chicken.

pepper steak in slow cooker with wooden spoon in it.
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Why this pepper steak recipe works

This recipe is easy but has so much flavor and tastes like a restaurant-style meal but made in your own kitchen. The sauce has quite a few ingredients, but all are pantry staples and easy to assemble.

The slow cooking tenderizes the beef way more than cooking on the stovetop, and the sauce marries together during the long cooking time. We also like to make slow cooker swiss steak, slow cooker flank steak, or slow cooker beef and broccoli.

Recipe Ingredients

ingredients for pepper steak on a table
  • Beef – cut top sirloin or round steaks into 1/2 inch strips (some stores carry this already done for you and call it stir fry beef). Flank steak works but the beef will have a more stringy texture. We also love to make Slow Cooker London Broil!
  • Bell peppers – one red and one green
  • White onion – sliced, though you can mince it if you have guests who don’t like big chunks of onions.
  • Water and beef bouillon cubes – mix hot water and bouillon cubes to start the base of the sauce.
  • Brown sugar – honey or white sugar works, too.
  • Soy sauce – I use standard soy sauce in this recipe, not low sodium. Note that there is no table salt in this recipe so using regular soy sauce is important.
  • Worcestershire sauce – adds a touch of tang and layer of flavor to the sauce.
  • Cornstarch – this helps make the sauce thick and velvety.
  • Seasonings – ground ginger, garlic powder, black pepper and brown sugar
  • Red pepper flakes – This is optional if you like a spicy dish. (Find the full recipe in the recipe card below the photos).

Step-by-Step Directions

4 image collage about how to make sauce for pepper steak

Step One – In a small bowl, add the water and beef bouillon cubes. Microwave until hot, about 30 seconds.

Step Two – Dissolve the beef bouillon into the water, do this by squishing the cubes with the back of a spoon.

Step Three – Add the soy sauce, Worcestershire sauce, brown sugar, seasonings, and cornstarch. (Add red pepper flakes if you want your sauce spicy).

Step Four – Whisk these ingredients until smooth. This may not seem like a lot of sauce, but the beef, onion, and peppers will create more sauce while cooking.

4 image collage about how to add ingredients for pepper steak to slow cooker

Step Five – Add the sauce mixture to the slow cooker.

Step Six – Add the beef strips on top of the sauce.

Step Seven – Next, add the onions.

Step Eight – Then add the bell pepper strips.

pepper steak done cooking in slow cooker

How to Serve

So many different ways to serve pepper steak. Choose what your family enjoys most.

  • White rice is the perfect side dish. It soaks up the flavors of the sauce and fills the entire family. You can also use brown rice.
  • Spaghetti noodles or egg noodles
  • Steamed veggies such as broccoli or green beans.
  • Quinoa is a healthy option!
side view of pepper steak in slow cooker

Recipe FAQs

Can I make this into a freezer meal (before cooking)?

Yes, add the raw beef, onion, and peppers to a freezer ziplock bag. Mix up the sauce mixture, though let it cool before adding to the bag. Freeze for up to 3 months. Thaw in the fridge when ready to use, then add contents to the slow cooker and cook.

Can I add mushrooms?

You can add 1 cup of sliced mushrooms to pepper steak, though the sauce may be a little watery due to the mushrooms’ moisture content.

Can I use beef broth instead of bouillon?

You can if you are in a pinch. Though I use bouillon cubes and a small amount of water, so the sauce is potent. The meat and vegetables will let off their own moisture and dilute the concentrated sauce.

How do I store leftovers?

To store pepper steak, add to Tupperware and refrigerate for up to 3 days. To freeze this crockpot pepper steak recipe, add to freezer Ziplock bags and squeeze out any excess air. Freeze for up to 3 months.

pepper steak on a bed of white rice

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pepper steak in slow cooker with wooden spoon in it.

Slow Cooker Pepper Steak

4.83 from 40 votes
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6
Slow Cooker Pepper Steak has tender steak, bell peppers, onions in a Chinese inspired sauce.

Ingredients 
 

  • 2 lbs. beef strips, Look for beef cut into strips already or buy top sirloin and cut into 1/2 inch strips (round steak works well too).
  • 1 green bell pepper, sliced thick
  • 1 red bell pepper, sliced thick
  • 1 white onion, sliced

For the sauce:

  • ½ cup water,
  • 2 beef bouillon cubes
  • 3 Tbsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • ¼ tsp. ground ginger
  • ¼ tsp. garlic powder
  • ½ tsp. black pepper
  • 2 tsp. brown sugar, honey or white sugar work too
  • 1 Tbsp. cornstarch
  • ¼ tsp. red pepper flakes, (optional)

Instructions 

  • In a small microwavable bowl add the water and the beef bouillon cubes. Place in the microwave for 30 seconds, mix until dissolved. I use the back of a spoon or the tip of a whisk to break up the bouillon cubes. (If you don't have a microwave, boil your water on the stove-top).
  • Add the soy sauce, Worchestershire sauce, ginger, garlic powder, pepper, brown sugar and cornstarch to the bowl with the water and bouillon. Whisk until smooth. (Add the red pepper flakes if you desire). Pour this mixture into the slow cooker.
  • Add the beef, bell peppers and onions onto the sauce in the slow cooker.
  • Cover and cook on LOW for 5 hours.

How to Video

Sarah’s Notes

1 cup of sliced mushrooms can be added to this recipe. Though the sauce will be slightly thinner due to how much moisture mushrooms contain.
Cut the onion and bell pepper into thick slices so they will stay intact during the long cooking time it takes to get the beef tender.
Serve over white or brown rice, spaghetti noodles or quinoa. (Not calculated in the nutrition)
Refrigerate leftovers for up the 3 days or freeze for up to 3 months.
Can I use beef broth instead of bouillon cubes?
You can if you are in a pinch. Though I use bouillon cubes and a little amount of water so the sauce is potent. The meat and vegetables will let off their own moisture and dilute the concentrated sauce.
To make into a freezer dump meal:
Add the raw beef, onion and peppers to a freezer ziplock bag. Mix up sauce mixture, though let it cool before adding to the bag. Freeze for up to 3 months. Thaw in fridge when ready to use, then add contents to the slow cooker and cook according to recipe directions.

Nutrition

Calories: 421kcal | Carbohydrates: 8g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 939mg | Potassium: 552mg | Fiber: 1g | Sugar: 4g | Vitamin A: 721IU | Vitamin C: 43mg | Calcium: 41mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

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225 Comments

  1. Philip a Eisenwasser says:

    Hola made this before but I wanna try something new do you think dry brining or marinading the beef strips the night before would improve the flavor which would you do and do u have a marinade for it

    1. PHILIP ANTHONY EISENWASSER says:

      I ended up marinating it in an asian marinade, and it came out amazing

      1. Sarah Olson says:

        Sounds great!