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.
Why this recipe works:
This recipe is easy but has so much flavor, tastes like a restaurant-style meal but is easily made at home.
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.
How to Make Slow Cooker Pepper Steak
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 guest 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 work 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.
Step by Step Directions
Step 1 – In a small bowl, add the water and beef bouillon cubes. Microwave until hot, about 30 seconds.
Step 2 – Dissolve the beef bouillon into the water, do this by squishing the cubes with the back of a spoon.
Step 3 – Add the soy sauce, Worcestershire sauce, brown sugar, seasonings, and cornstarch. (Add red pepper flakes if you want your sauce spicy).
Step 4 – 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 5 – Add the sauce mixture to the slow cooker.
Step 6 – Add the beef strips on top of the sauce.
Step 7 – Next, add the onions.
Step 8 – Then add the bell pepper strips.
How to serve and store Pepper Steak:
Serving ideas
So many different ways to serve this pepper steak over. Choose what your family enjoys most.
- White rice
- Brown rice
- Spaghetti noodles
- Steamed veggies
- Quinoa
Storage tips
- To store pepper steak, add to tupperware and refrigerate for up to 3 days.
- To freeze, add to freezer ziplocks bags and squeeze out any exesss air. Freeze for up to 3 months.
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 how much moisture mushrooms have.
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.
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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:
- 1/2 cup water
- 2 beef bouillon cubes
- 3 Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- 1/4 tsp. ground ginger
- 1/4 tsp. garlic powder
- 1/2 tsp. black pepper
- 2 tsp. brown sugar honey or white sugar work too
- 1 Tbsp. cornstarch
- 1/4 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.
Anonymous says
This is so delicious definitely will make this again
Vanessa says
Can this recipe be cooked faster on high abs if so how many hours?
Sarah Olson says
Hi Vanessa, if I was to cook on high I would do 3.5-4 hours.
Cheryl says
Delicious…..had to add additional sugar to cut the salty taste. But really good. I used better than bouillon instead of bouillon cubes
Amanda says
Flank steak ok???
Sarah Olson says
Yes, you may need to cook a little longer if the pieces are large.
Therese Kismann says
If I use round steak, will it be tough, or should it just be cooked longer. Thanks
Cathy V. says
I always have liquid Bovril on hand…how much would the ratio be for this liquid compared to the cubes…thank!
Sarah Olson says
I think 2 tsp should work well.
Sue says
Very good!
Valarie says
Do you think denver steaks would work in this recipe ot maybe too tough of a cut
Sarah Olson says
I think if you cook them a little longer it should do fine!
Linds says
Do you know how to save receipes on an I phone?
Sarah Olson says
Hi Linda! You could copy the link address into notes or use Pinterest. Or screen shot the recipe part.
Donna says
Can you use beef broth if I don’t have beef bouillon cubes? If so how much?
Sarah Olson says
1/2 cup
Toni says
Hi – is that accurate on the sodium amount for only a quarter of the dish? Wow that seems very high. What’s making it so high?
Sarah Olson says
Boullion and soy sauce have high sodium.
Marilyn says
Can you use Beef Stew meat if you don’t have Round Steak
Sarah Olson says
Yes, will work fine!
Peg says
I used beef stew meat and it was tough. I think I would cook it 8hrs next time adding peppers last 4 hrs.
Judy says
Does ribeye come out tender, as well?
Sarah Olson says
Any cut up beef should turn out tender in the slow cooker. 🙂
Marj says
Delicious!
I have made it a couple of times & the only thing I changed is the ginger. I use fresh.
Thank you for this recipe!