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.
Stephanie says
My husband and I LOVE this recipe. I have to substitute coco aminos for the soy sauce/brown sugar and tapioca flour for the cornstarch to make it compliant with my diet, but otherwise I follow the recipe exactly. I portion it over cauli rice and freeze it for grab and go meals for work. I love that it is so versatile and have had great success in the crockpot in addition to the pressure cooker. I am beyond grateful that I stumbled across this, because it is a keeper!
Anonymous says
I made my pepper steak with mushrooms celery onions and fresh garlic minced plus added Worcestershire sauce with soy sauce and cornstarch and ginger. Marinated the beef in this mixture over night. I only used green bell peppers though. It was absolutely amazing. Please try it like this. Also for the broth, I used better than bouillon roast beef flavor omg it made a big difference rather then just bouillon cubes. Thank you so much for my base ingredients. This was sooooo good
Nita Vincent says
My family LOVES this. I have to make it at least once a week!
AKjess says
Made this for dinner last night. Used a red pepper and mushrooms we needed to use up. Also added red pepper flakes because we like a little heat. It was delicious!
Becky says
If I’m using liquid beef boullian cubes do I have to use water or broth? 2tsp = 2 beef cubes.
Sarah Olson says
Yes, you’ll need some water.
Phil says
how much beef broth is 2 bouillon cubes ide rather use that
Sarah Olson says
Use the amount of beef broth I use in water.
Christine says
I’m Trying to lower my carb intake, is there a substitute for the cornstarch that is lower in carbs?
Carrie says
I need to double the Recipe. If I do that how long do I cook it
Sarah Olson says
The same time will work since the meat is in small pieces.
Sana says
Could rib eye be ised for the steak?
Sarah Olson says
yes, any beef works well.
Amanda R. says
Made this tonight, didn’t go well but that’s ok not everyone likes everything 🙂 We have to try new things to know if we will like it
Moira says
Can I ask what they didn’t like? Just trying to prepare for my picky family
Amy says
Can I cook it on high? And if yes for how long?
Sarah Olson says
3.5-4 hours.
Debora says
Can this recipe be used in a instapot?If so how long