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:
Recipe 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.
I have Top Round London Briol on hand could I use that in this recepie??
Yes, any cut of beef will work great.
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
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
Making it today for dinner see how it turns out
Great recipe! Delicious and easy!
I have to watch my sodium intake. What can I use in place of the beef bouillon cube?
You could do a half cup of low sodium beef broth (instead of water and beef bouillon). Or you can do just water.
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!
If I were to add broccoli, should it go in for the whole cooking time or only part of it? Thanks!
I would add the last hours. Cut it pretty small.
If I cooked on high how long do you think it would take?
3.5 hours
Would this meal be good with steak stew meat?
Yes, stew meat works well for this recipe.
Great! Would it be cooked in same time as recipe or do I need to add additional time?
You may need an hour longer if you want it extra tender.
This was incredibly tasty and tender! Will be making again soon. The sauce really makes this special.
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!
Made this yesterday and so good.
Cooked for 5 hours on low heat like it said but it turned out to be to spicy but it also has a great flovor
This is james again i also doubled the recipe
Love this recipe. Instant household favorite. I added a can of drained diced tomatoes for some extra veggie. Delicious over rice
Excellent and easy to prepare. Also easy to freeze.