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The Magical Slow Cooker » Recipes » Dinner » Tasty, Easy Recipe for Slow Cooker Pepper Steak with Onion

Tasty, Easy Recipe for Slow Cooker Pepper Steak with Onion

by Sarah Olson on September 8, 2021 | Updated April 27, 2022 190 Comments

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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.

pepper steak in slow cooker with wooden spoon in it.

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

ingredients for pepper steak on a table
  • 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.
4 image collage about how to make sauce for pepper steak

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.

4 image collage about how to add ingredients for pepper steak to slow cooker

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.

pepper steak done cooking in slow cooker

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.
side view of pepper steak in slow cooker

Recipe FAQs

Can I make pepper steak as a freezer meal (before cooking)?

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.

Can I add mushrooms to pepper steak?

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.

Can I use beef broth instead of bouillon?

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.

pepper steak on a bed of white rice

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pepper steak in slow cooker with wooden spoon in it.

Slow Cooker Pepper Steak

4.99 from 122 votes
Slow Cooker Pepper Steak has tender steak, bell peppers, onions in a Chinese inspired sauce.
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6
Calories: 421kcal
Author: Sarah Olson

Equipment Needed:

  • Slow Cooker Size: 4 quart or larger

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)
US Customary – Metric

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.
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How to Video:

Recipe Notes:

1 cup of sliced mushrooms can be added to this recipe. Though the sauce will be slightly thinner due to how much moisture mushrooms contain.
Cut the onion and bell pepper into thick slices so they will stay intact during the long cooking time it takes to get the beef tender.
Serve over white or brown rice, spaghetti noodles or quinoa. (Not calculated in the nutrition)
Refrigerate leftovers for up the 3 days or freeze for up to 3 months.
Can I use beef broth instead of bouillon cubes?
You can if you are in a pinch. Though I use bouillon cubes and a little amount of water so the sauce is potent. The meat and vegetables will let off their own moisture and dilute the concentrated sauce.
To make into a freezer dump meal:
Add the raw beef, onion and peppers to a freezer ziplock bag. Mix up sauce mixture, though let it cool before adding to the bag. Freeze for up to 3 months. Thaw in fridge when ready to use, then add contents to the slow cooker and cook according to recipe directions.

Nutrition Information:

Calories: 421kcal | Carbohydrates: 8g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 939mg | Potassium: 552mg | Fiber: 1g | Sugar: 4g | Vitamin A: 721IU | Vitamin C: 43mg | Calcium: 41mg | Iron: 3mg

Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.

Made this recipe?I want to see your photos! Tag me on Instagram @themagicalslowcooker

Other great recipes like this one:

  • Slow Cooker Barbecue Chicken with Bell Peppers and Onions
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  • Slow Cooker Sweet Chili Chicken
  • Slow Cooker Hawaiian Chicken
  • Slow Cooker Chicken Adobo
  • Slow Cooker Beef Chow Mein
  • Slow Cooker Ropa Vieja

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    Filed Under: Beef, Dinner

    Comments

    1. Margaret says

      May 14, 2022 at 7:24 am

      I have Top Round London Briol on hand could I use that in this recepie??

      Reply
      • Sarah Olson says

        May 14, 2022 at 7:25 am

        Yes, any cut of beef will work great.

        Reply
    2. Ern says

      May 9, 2022 at 3:11 pm

      5 stars
      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

      Reply
    3. Sandra Bronson says

      May 5, 2022 at 9:19 pm

      5 stars
      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

      Reply
    4. Kenneth Groves says

      April 22, 2022 at 11:28 am

      Making it today for dinner see how it turns out

      Reply
    5. Carla Deyo says

      April 6, 2022 at 4:26 pm

      5 stars
      Great recipe! Delicious and easy!

      Reply
    6. Angie S. says

      March 28, 2022 at 8:04 am

      I have to watch my sodium intake. What can I use in place of the beef bouillon cube?

      Reply
      • Sarah Olson says

        March 28, 2022 at 8:20 am

        You could do a half cup of low sodium beef broth (instead of water and beef bouillon). Or you can do just water.

        Reply
    7. Denise says

      March 22, 2022 at 6:40 am

      5 stars
      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!

      Reply
    8. Dayna says

      March 20, 2022 at 8:54 am

      If I were to add broccoli, should it go in for the whole cooking time or only part of it? Thanks!

      Reply
      • Sarah Olson says

        March 20, 2022 at 12:22 pm

        I would add the last hours. Cut it pretty small.

        Reply
        • Autumn says

          April 24, 2022 at 4:44 pm

          If I cooked on high how long do you think it would take?

        • Sarah Olson says

          April 24, 2022 at 4:52 pm

          3.5 hours

    9. Taylor says

      March 8, 2022 at 5:46 am

      Would this meal be good with steak stew meat?

      Reply
      • Sarah Olson says

        March 8, 2022 at 6:50 am

        Yes, stew meat works well for this recipe.

        Reply
        • Taylor says

          March 8, 2022 at 10:46 am

          Great! Would it be cooked in same time as recipe or do I need to add additional time?

        • Sarah Olson says

          March 8, 2022 at 3:05 pm

          You may need an hour longer if you want it extra tender.

    10. Sheila says

      February 24, 2022 at 7:26 pm

      5 stars
      This was incredibly tasty and tender! Will be making again soon. The sauce really makes this special.

      Reply
    11. Sheila says

      February 24, 2022 at 7:20 pm

      5 stars
      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!

      Reply
    12. Debbie says

      February 21, 2022 at 2:00 pm

      5 stars
      Made this yesterday and so good.

      Reply
    13. James says

      January 11, 2022 at 2:13 pm

      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

      Reply
      • James says

        January 11, 2022 at 2:20 pm

        This is james again i also doubled the recipe

        Reply
    14. debw says

      January 10, 2022 at 9:59 am

      5 stars
      Love this recipe. Instant household favorite. I added a can of drained diced tomatoes for some extra veggie. Delicious over rice

      Reply
    15. Art says

      December 11, 2021 at 2:16 pm

      5 stars
      Excellent and easy to prepare. Also easy to freeze.

      Reply
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