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.
Samantha Doll says
Made this last night and everyone loved it. I used one pound of beef strips and followed everything else exactly.
Barbara says
It looks very good but the directions are not the same as the video I watched. In the video everything is added directly to the crockpot – the bullion had been mixed first though. Then the meat in very large strips were added and then the vegetables. Will either way work? The picture on this site shows small pieces of beef – almost diced. Which should it be? Thank you
Sarah Olson says
The meat in the photos and video are the same. The photos show the meat smaller because it fell apart. Where ever you mix the ingredients will work fine, either in the crock pot or in a bowl.
Delores says
Strips!
Nicole says
In the crockpot now as I type! Used beef broth instead of water and added more veggies as I was a tad short on the steak quantity. We’re trying to eat less starch, so I may serve w/ riced cauliflower. Smells yummy already!
Meggie says
Do you saute the beef before you put it into the crock pot?
Sarah Olson says
I do not. But it’s fine if you want to.
Kelli says
I have mine cooking now. I can’t wait to taste it. Thanks for the recipe!
Brandy says
Made this the other day. So good. I doubled the sauce recipe. Such great flavor. Didn’t have leftovers in my house
Kim says
Do you have to use ginger?
Sarah Olson says
It adds a lot of flavor. If you decide not to use it use a little more garlic powder or some onion powder.
Tom says
Can’t wait to try this with venison.
Shawnette Shaw Knapp says
If I cook this on high in the crockpot, how long should I cook for?
Sarah Olson says
I would do 3.5-4 hours on high.
Rita Edmonds says
Do you use dark brown sugar or light brown
Sarah Olson says
light brown 🙂 Either would be fine though!
Chiante says
How much beef broth did you use. Was it still a 1/4 cup or was it doubled.
Sarah Olson says
If I use beef broth instead of bouillon, I would a half cup, no water. And whisk the cornstarch into the beef broth.
Lydia V. says
My crock pot doesn’t have the option of putting on low for 5 hours. I ended up putting it on low for 8 hours and will put it on warm when 5 hours is up. Do you think this would work?
Sarah Olson says
yes! That’s what I do when I use that model.