Slow Cooker Pepper Steak is a beloved, easy meal that transforms budget-friendly cuts of beef into fork-tender, flavorful strips bathed in a savory sauce with sweet bell peppers and onions. Rooted in Asian-American home cooking but familiar across family kitchens everywhere, this dish brings together the magic of slow cooking—turning tough cuts into melt-in-your-mouth meat—with bold, colorful vegetables and an umami-rich sauce redolent of garlic, ginger, and soy. It’s the perfect “set-it-and-forget-it” dinner for busy lives, delivering comfort, nutrition, and a meal that everyone at the table will request again and again.
Why You’ll Love It
Slow cooker pepper steak is weeknight gold: the prep is minimal, the flavors are big, and the hands-off cooking means you can come home after a long day to find dinner done. The beef is fall-apart tender, infused with the savory, sweet, and slightly gingery sauce. Bell peppers soften and sweeten but retain their color and charm, adding a burst of veggie goodness to every bite.
Whether served over steamed rice, noodles, or even wrapped in tortillas, every scoop delivers a hearty, well-seasoned, and deeply comforting main course. The flavors mellow and improve with time, making leftovers (if you have any) even better!
Key Ingredients
- 2 lbs beef sirloin, round steak, or stew beef, sliced into thin strips
- 2 tablespoons cornstarch or all-purpose flour
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 2–3 bell peppers (any color), seeded and cut into strips
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated (or 1 teaspoon ground ginger)
- 1/2 cup low-sodium soy sauce (or tamari for gluten-free)
- 1/4 cup beef broth
- 1/4 cup brown sugar or honey
- 2 tablespoons tomato paste or ketchup
- 2 tablespoons rice vinegar or apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional for heat)
- For finishing: sliced green onions, toasted sesame seeds, extra soy sauce or sriracha
- Optional: 1 cup snow peas or fresh mushrooms, added in last hour
Preparation
Begin by slicing the beef against the grain into thin, bite-sized strips. Toss the beef with cornstarch or flour to coat lightly—this helps thicken the sauce and keeps the meat tender.
Heat oil in a large skillet over medium-high. Sear beef in batches, browning each strip on both sides but not cooking through (about 1–2 minutes). Transfer seared beef to the insert of your slow cooker. Add sliced onions and garlic to the same skillet, cooking just until fragrant and slightly softened, then add to the cooker.
Scatter bell peppers, ginger, and any optional snow peas or mushrooms (for extra heft) over the beef.
In a bowl, whisk together soy sauce, beef broth, brown sugar, tomato paste, vinegar, Worcestershire, black pepper, and red pepper flakes (if using). Pour sauce evenly over everything in the slow cooker.
Cover and cook on LOW for 5–7 hours or HIGH for 2.5–3 hours, until beef is tender and peppers are softened but still colorful. Stir occasionally if you’re home, especially in the last hour, to ensure sauce is evenly distributed and thickened.
Finish by tasting and adjusting seasoning (add more soy, pepper, or a splash of vinegar if needed). Serve hot, garnished with green onions, sesame seeds, and a squeeze of sriracha if desired.
Technique, Tips & Tricks
Slicing beef thin and against the grain guarantees tender bites. Searing isn’t strictly necessary but gives deeper flavor; if rushed, you can skip and put raw strips straight in, though sauce will be a little less rich.
Don’t overcook bell peppers—they should be added with enough time to soften but not disintegrate. For very vibrant peppers, add in the last hour of cooking. Layering onions and beef at the bottom helps them stew in juices; keep peppers mostly on top at first.
For thicker sauce, remove lid and cook uncovered for the last 30 minutes, or swirl in a cornstarch-water slurry at the end. For extra-velvety sauce, a dash of butter just before serving does wonders.
Broth and soy are salty—always taste before salting, and use low-sodium options if possible.
Meal-prepping? Beef and veggies can be sliced ahead and refrigerated overnight or frozen in sauce, ready to go right into the slow cooker in the morning.
Substitutions and Variations
- Use chicken or pork strips for a milder take; adjust timing to prevent overcooking.
- Vegetarian? Substitute beef for mushrooms, seitan, or extra-firm tofu (press and cube first).
- For gluten-free, use tamari instead of soy sauce, and gluten-free flour for dusting.
- Add extra color and vitamins with carrots, snap peas, zucchini, or baby corn.
- Sweeten the deal with pineapple chunks (add in last hour) for a Hawaiian twist.
- For a spicy twist, use chili garlic sauce instead of tomato paste or add fresh jalapeño.
- Lower the sodium and sugar by choosing unsalted broth, light soy, and reducing brown sugar—flavor remains robust.
Make it a freezer meal: combine raw, sliced beef and veggies in a bag with sauce; freeze. Thaw overnight and cook as directed.
Serving Suggestions
Pepper steak’s natural home is on a bed of steamed white or brown rice, soaking up the juices. For variation, serve over lo mein or egg noodles, or mound atop cauliflower rice for low-carb needs.
For a Tex-Mex twist, spoon into warm tortillas with pickled onions and cilantro. For a healthy bowl, top with extra veggies, steamed edamame, or loaded over stir-fried greens.
As a party dish, serve in a ceramic pot or chafing dish with toothpicks for self-serve appetizers. Leftovers are excellent added to fried rice or even a quick stir-fry.
For sides, consider crisp cucumber salad, Asian-style slaw, sautéed snap peas, or classic spring rolls.
Story & Origins
Pepper steak’s roots wind through both East Asian cuisine and American home-cooking adaptation. The use of beef strips, peppers, and onions cooked in soy-based sauce is an homage to Cantonese-style stir-frying, but the slow-cooker casserole approach is all-American comfort.
Popularized during the rise of home slow cookers in the 1970s, pepper steak promised “exotic” flavor on a weeknight, using affordable cuts of beef and readily available sauces. Potlucks, pressure-cooker cookbooks, and family tables spread the recipe, often including family-specific tweaks: ginger, extra veggies, even sweet and sour touches.
Today, slow cooker pepper steak sits happily at the intersection of global flavor and American practicality, loved for affordability, adaptability, and its surefire appeal.
Nutrition Notes
This meal is protein-rich, iron- and zinc-packed thanks to the beef, and vitamin-loaded due to the bell peppers and onions. To lighten, use lean beef or sub with poultry, choose whole grain rice or zoodles for serving, and load up on added vegetables.
Opt for lower-sodium soy sauce, and cut sugar to taste (or use honey, maple, or a calorie-free substitute). Gluten-free and dairy-free adaptations are easy, making this an allergen-friendly crowd-pleaser.
The slightly sweet sauce helps with picky eaters, while extra veggies increase nutrients and fiber. For an even heart-healthier version, use olive oil and limit added sugars.
Flavors & Pairings
Pepper steak’s bold flavors pair perfectly with simple, fresh, or tangy sides:
- Asian cucumber salad, pickled veggies, steamed broccoli, or snow peas all cut through richness.
- Serve alongside steamed jasmine rice, fried rice, or flour noodles for classic comfort.
- Garnish with ample scallions, a pinch of chili, fresh cilantro, or toasted seeds for flair.
Beverage pairings: crisp beer, green tea, or dry white wine all complement the umami and spice. Dessert can be as simple as fresh oranges, pineapple, or coconut rice pudding.
Frequently Asked Questions
Can I skip browning the beef?
Yes, but you’ll sacrifice a bit of flavor. If time allows, give it a quick sear for best results.
Can I cook on high?
Yes—2 to 3 hours on high works, but low yields superior tenderness.
Can I use frozen beef?
Best to thaw for food safety, but if starting from frozen, add 30–60 minutes and cut pieces small.
Can I use pre-cut stir-fry beef?
Yes! Slicing slightly thinner ensures more tenderness.
Is this freezer-friendly?
Absolutely. Cool and freeze cooked leftovers, then thaw and reheat gently.
How do I thicken the sauce?
Remove lid for last 30 minutes or stir in cornstarch slurry and simmer.
Do leftovers taste good?
Even better the next day! Reheat on stove for best texture.
Can I make this spicy?
Yes—add red pepper flakes, sriracha, or chili-garlic paste to taste.
Final Thoughts
Slow Cooker Pepper Steak is the sort of recipe that becomes a staple—reliable, adaptable, and always warmly received. With its blend of tender beef, colorful peppers, and glossy sauce, it checks every box for comfort, convenience, and flavor. Whether served at a bustling table for six or reheated for solo suppers, this dish is always genuine, satisfying, and sure to find fans wherever it’s shared.
