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.
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.
Recipe Ingredients
- 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.
- 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
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.
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.
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!
Recipe FAQs
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.
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.
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.
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.
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Slow Cooker Pepper Steak
Equipment Needed:
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:
Nutrition Information:
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
Margaret says
I have Top Round London Briol on hand could I use that in this recepie??
Sarah Olson says
Yes, any cut of beef will work great.
Ern says
Found this in January, tho I don’t like Chinese food.I have now made 5 times a doubled last month froze into serving packages for 2 out of them so working on doubling it again to do same..
So thankful for your posting
Sandra Bronson says
I made this today but instead of using the Worcestershire sauce I used oyster sauce…I used a jalapeño instead of crushed red pepper…I also used a pinch of white sugar with the brown sugar and fresh garlic…absolutely delicious…hubby loved it as well…
I’ll make this again but I’d like to try it with chicken… thanks again for a simple recipe
Kenneth Groves says
Making it today for dinner see how it turns out
Carla Deyo says
Great recipe! Delicious and easy!
Angie S. says
I have to watch my sodium intake. What can I use in place of the beef bouillon cube?
Sarah Olson says
You could do a half cup of low sodium beef broth (instead of water and beef bouillon). Or you can do just water.
Denise says
This is a great recipe. I’ve made this a couple of times and tonight I’m making it for company. It’s a keeper!
Dayna says
If I were to add broccoli, should it go in for the whole cooking time or only part of it? Thanks!
Sarah Olson says
I would add the last hours. Cut it pretty small.
Autumn says
If I cooked on high how long do you think it would take?
Sarah Olson says
3.5 hours
Taylor says
Would this meal be good with steak stew meat?
Sarah Olson says
Yes, stew meat works well for this recipe.
Taylor says
Great! Would it be cooked in same time as recipe or do I need to add additional time?
Sarah Olson says
You may need an hour longer if you want it extra tender.
Sheila says
This was incredibly tasty and tender! Will be making again soon. The sauce really makes this special.
Sheila says
Made this the other day, and just wanted to let you all know how delicious it is!! The sauce is a great compliment to the rice.
I varied from the recipe in that I used steaks that were already grilled but ended up too tough to be enjoyed. Cooking the steaks on low with the veggies, everything turned out incredibly tender and tasty. I love this recipe and will be making it again!
Debbie says
Made this yesterday and so good.