Go Back
Handheld photo of Slow Cooker Pepper Steak in a white bowl with sesame seeds and scallions.

Slow Cooker Pepper Steak: Better Than Takeout Beef Recipe

This Slow Cooker Pepper Steak features tender seared beef strips and vibrant wilted peppers in a thick, glossy dark brown savory glaze. A foolproof, better-than-takeout dinner perfect for serving over fluffy white rice.
Print Recipe Pin for Later
Prep Time 20 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American Chinese
Calories: 345
Ingredients Equipment Method Notes

Ingredients
  

Slow Cooker Pepper Steak Ingredients
  • 1.5 lbs Flank Steak thinly sliced against the grain (680g)
  • 1 large Red Bell Pepper sliced into strips
  • 1 large Green Bell Pepper sliced into strips
  • 1 medium Yellow Onion sliced thin (150g)
  • 0.5 cup Low-Sodium Soy Sauce (120ml)
  • 0.5 cup Beef Broth (120ml)
  • 0.25 cup Brown Sugar packed (50g)
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated
  • 2 tbsp Cornstarch mixed with 2 tbsp water

Equipment

  • 1 Slow Cooker 6-quart or larger
  • 1 Large Skillet For searing the beef

Method
 

Cooking Process
  1. Heat oil in a skillet and sear beef strips in batches until browned. Transfer to the slow cooker.
  2. Add onions, soy sauce, broth, sugar, garlic, and ginger to the slow cooker. Cook on LOW for 5-6 hours or HIGH for 3-4 hours.
  3. Add the red and green bell pepper strips 45 minutes before the cooking time ends.
  4. Whisk cornstarch slurry into the sauce and cook on HIGH for 15-20 minutes until glossy and thick.

Notes

Always slice steak against the grain for tender results.
Add peppers at the very end to prevent them from becoming too mushy.