SLOW COOKER PEPPER STEAK

SLOW COOKER PEPPER STEAK

Turn simple ingredients into an incredibly tender, savory dish with this no-fuss slow cooker recipe. This Midwestern twist on pepper steak creates melt-in-your-mouth beef and perfectly tender vegetables in a rich, flavorful sauce.

SET IT AND FORGET IT COMFORT

There’s nothing better than coming home to a house filled with the aroma of a home-cooked meal! This slow cooker pepper steak practically makes itself, creating restaurant-quality results with minimal effort.

FREQUENTLY ASKED QUESTIONS:

Can I use a different cut of beef?
Yes! While flank steak is traditional, you can use sirloin or chuck roast. Just make sure to cut against the grain for tenderness.

Why add vegetables later?
Adding peppers and onions in the last 1.5 hours keeps them tender-crisp instead of mushy. They’ll still absorb plenty of flavor!

Can I prep this the night before?
Absolutely! Prep the meat and vegetables the night before, store separately in the refrigerator, and combine in the morning.

TIPS FOR SUCCESS:

• Don’t skip the cornstarch coating – it helps thicken the sauce
• Cut meat against the grain for maximum tenderness
• Use different colored peppers for visual appeal
• Check meat at 5 hours – cooking time varies by slow cooker
• Stir occasionally if possible
• Let rest 10 minutes before serving

SLOW COOKER PEPPER STEAK

This set-it-and-forget-it pepper steak creates tender beef and colorful vegetables in a rich Asian-inspired sauce. Perfect for busy weeknights!

Course: Main Dish
Cuisine: Asian-American
Prep Time: 20 minutes
Cook Time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 6-8

INGREDIENTS

For the Meat:

• 3 pounds flank steak, cut against grain into strips
• 1/2 cup cornstarch
• 1 teaspoon black pepper
• 1/2 teaspoon salt

For the Sauce:

• 1 1/2 cups low-sodium soy sauce
• 1 1/2 cups water
• 1 cup brown sugar, packed
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated (optional)

For the Vegetables:

• 4 bell peppers (mix of colors), sliced
• 2 large onions, sliced
• 3 green onions, chopped (for garnish)

For Serving:

• Hot cooked rice
• Sesame seeds (optional)

INSTRUCTIONS

1. Place steak strips in a large zip-top bag with cornstarch, salt, and pepper. Shake to coat evenly.
2. In slow cooker, whisk together soy sauce, water, brown sugar, olive oil, garlic, and ginger if using.
3. Add coated beef strips to slow cooker, stirring gently to coat with sauce.
4. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
5. After 4.5 hours (or 2.5 hours on HIGH), add sliced peppers and onions.
6. Continue cooking for remaining 1.5 hours until vegetables are tender-crisp.
7. Let stand 10 minutes before serving over rice.
8. Garnish with green onions and sesame seeds if desired.

RECIPE NOTES

• Make Ahead: Prep meat and vegetables night before
• Storage: Keeps 3-4 days refrigerated
• Freezing: Freeze for up to 3 months without vegetables
• Variations: Try different bell pepper colors
• Sauce Tip: For thicker sauce, mix 2 tablespoons cornstarch with 1/4 cup cold water and add during last 30 minutes
• Serving: Excellent with steamed broccoli or snap peas

NUTRITION
Calories: 425
Protein: 35g
Carbohydrates: 38g
Fat: 18g
Fiber: 3g
Sodium: 890mg

*Nutritional values are estimates and will vary based on specific ingredients used.