Slow Cooker Pepper Steak

Description

Slow Cooker Pepper Steak is a hearty, flavor-packed dish made with tender strips of beef, colorful bell peppers, and a savory-sweet sauce infused with soy, garlic, and ginger. The slow cooking process allows the beef to become melt-in-your-mouth tender, while the peppers and onions soak up the delicious sauce. Perfect for busy days when you want a warm, comforting dinner ready with minimal effort.

Ingredients for Slow Cooker Pepper Steak

• 2 lbs beef sirloin or flank steak, sliced into thin strips

• 2 large bell peppers (red and green), sliced into strips

• 1 large onion, sliced

• 3 cloves garlic, minced

• 1 cup beef broth

• 1/3 cup low-sodium soy sauce

• 1/4 cup brown sugar (or honey for a natural sweetener)

• 2 tbsp cornstarch (for thickening)

• 1/4 cup water (for cornstarch slurry)

• 1 tbsp fresh ginger, grated (optional)

• 1 tsp black pepper

• 1/2 tsp red pepper flakes (optional, for heat)

• 2 tbsp vegetable or olive oil

Instructions

1. Prepare the Beef

   • Slice the beef into thin strips. Lightly season with black pepper.

   • Heat oil in a skillet over medium-high heat. Quickly sear the beef for 1–2 minutes to lock in flavor (optional, but adds depth).

2. Assemble in the Slow Cooker

   • Add seared beef, sliced onions, and bell peppers to the slow cooker.

3. Make the Sauce

   • In a bowl, whisk together beef broth, soy sauce, brown sugar, garlic, ginger, and red pepper flakes.

   • Pour sauce over the beef and vegetables. Stir gently to combine.

4. Cook

   • Cover and cook on Low for 6–7 hours or High for 3–4 hours until beef is tender.

5. Thicken the Sauce

   • In the last 30 minutes, mix cornstarch with water to make a slurry. Stir it into the slow cooker and let it cook until sauce thickens.

6. Serve

   • Serve hot over steamed rice, noodles, or mashed potatoes. Garnish with sesame seeds or chopped green onions if desired.

Notes

• Use a mix of red, yellow, and green peppers for a more colorful presentation.

• Flank steak gives a nice chew, while sirloin becomes very tender in the slow cooker.

• For a healthier twist, reduce sugar or use coconut sugar.

• If you prefer more sauce, increase broth to 1½ cups.

Tips

• Pre-searing the beef enhances flavor, but you can skip if you’re short on time.

• Cut peppers into thicker strips if you want them to retain more bite after slow cooking.

• Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

• If you like a richer sauce, add 1 tbsp oyster sauce or hoisin sauce before cooking.

Servings

• Serves: 6

• Serving Size: ~1½ cups (with sauce and vegetables)

Nutritional Information (per serving, without rice)

• Calories: ~310 kcal

• Protein: 28g

• Carbohydrates: 14g

• Sugars: 8g

• Fat: 15g

• Saturated Fat: 4g

• Fiber: 2g

• Sodium: ~800 mg

Health Benefits

• High in protein – supports muscle repair and maintenance.

• Rich in vitamin C – from bell peppers, boosting immunity.

• Iron and zinc – from beef, promoting energy and immune health.

• Slow-cooked – retains nutrients and enhances digestibility.

Q & A

Q1: Can I use chicken instead of beef?
Yes! Chicken breast or thighs work well, but reduce cooking time to Low for 4–5 hours or High for 2–3 hours.

Q2: How do I make it spicier?
Add sliced chili peppers or increase red pepper flakes to taste.

Q3: Can I prepare this the night before?
Yes. Assemble ingredients (except cornstarch slurry) in the slow cooker insert, refrigerate overnight, then start cooking in the morning.

Q4: What’s the best side dish?
Steamed white or brown rice, egg noodles, or even cauliflower rice for a low-carb option.

Q5: Will the peppers turn mushy?
If you want them crispier, add them during the last hour of cooking instead of at the start.