Description
Slow Cooker Pepper Steak
Ingredients
1 1/2 lbs flank steak or sirloin, thinly sliced
2 tbsp olive oil
1 large onion, sliced
3 bell peppers (red, yellow, green), sliced
3 cloves garlic, minced
1/3 cup low-sodium soy sauce
2 tbsp Worcestershire sauce
1 cup beef broth
2 tbsp cornstarch + 2 tbsp cold water (slurry)
1 tbsp brown sugar
1/2 tsp black pepper
1/2 tsp ground ginger
1/4 tsp red pepper flakes (optional for heat)
Green onions, chopped (for garnish)
Directions
Brown the Steak: Heat olive oil in a skillet over medium-high heat. Add sliced steak and sear for 2–3 minutes until browned on both sides. Transfer to the slow cooker.
Sauté Veggies: In the same skillet, cook the onion, garlic, and bell peppers for 2–3 minutes until just slightly softened. Add to the slow cooker.
Make the Sauce: In a bowl, whisk together soy sauce, Worcestershire sauce, beef broth, brown sugar, black pepper, ground ginger, and red pepper flakes. Pour over the steak and vegetables.
Slow Cook: Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the steak is tender.
Thicken the Sauce: In the last 30 minutes of cooking, mix the cornstarch with cold water to create a slurry. Stir it into the slow cooker and let the sauce thicken.
Garnish & Serve: Top with chopped green onions and serve hot over steamed rice or noodles. Enjoy!
Prep Time: 15 minutes
Cook Time: 6 hours
Total Time: 6 hours 15 minutes
Servings: 4–6
Calories: 320 kcal per serving
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Step-by-Step Guide
1. Prep the Steak: Slice 1.5 lbs of flank steak against the grain into thin strips. This is crucial for tenderness. Pat the slices dry with a paper towel to ensure a good sear.
2. Sear the Meat: Heat 2 tbsp of olive oil in a skillet over medium-high heat. Add the steak in a single layer, working in batches if needed. Sear for 2-3 minutes until browned but not cooked through. Transfer to the slow cooker.
3. Softening the Aromatics: In the same skillet, add the sliced onion, bell peppers, and minced garlic. Sauté for 2-3 minutes just to soften slightly and release their flavors. Transfer to the slow cooker.
4. Combine and Cook: Whisk together the soy sauce, Worcestershire, beef broth, brown sugar, and spices. Pour over the meat and veggies. Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours.
5. Final Thickening: In the last 30 minutes of cooking, create a slurry by mixing 2 tbsp cornstarch with 2 tbsp cold water. Stir this into the slow cooker, replace the lid, and let it cook until the sauce has thickened.
Serving Suggestions
This versatile dish pairs beautifully with several bases. For a classic presentation, serve it over a bed of steamed white or brown rice to soak up the savory sauce. It’s also excellent with lo mein or udon noodles. For a low-carb option, try cauliflower rice or zucchini noodles. Garnish with chopped green onions and sesame seeds for extra flavor and texture.
How-to Summary
Thinly slice flank steak against the grain and sear until browned. Sauté onions, peppers, and garlic until slightly softened. Transfer everything to a slow cooker. Pour over a sauce made from soy sauce, Worcestershire, beef broth, and spices. Cook on LOW for 6-7 hours. Thicken the sauce with a cornstarch slurry in the last 30 minutes. Garnish and serve over rice or noodles.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, sirloin or even chuck roast (cut into cubes) work well. Chuck roast will become very tender with the long cook time.
Can I make this dish ahead of time?
Absolutely. You can sear the meat and veggies, then combine everything except the slurry in the slow cooker insert. Cover and refrigerate overnight. The next day, place the insert in the base and start cooking.
My sauce is too thin. How can I fix it?
If the sauce hasn’t thickened enough after adding the slurry, mix another tablespoon of cornstarch with cold water and stir it in. Turn the slow cooker to HIGH and leave it uncovered for 15-20 minutes.
Can I add other vegetables?
Certainly. Sliced mushrooms, carrots, or snap peas are great additions. Add sturdier veggies like carrots at the beginning, and quicker-cooking ones like snap peas in the last hour.
How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.
Common Mistakes to Avoid
- Skipping the Sear: Browning the meat adds crucial depth of flavor. Don’t skip this step.
- Cutting With the Grain: Always slice the steak against the grain to ensure it’s tender and not chewy.
- Overcooking the Peppers: Only sauté the veggies for 2-3 minutes initially. They will cook fully in the slow cooker and become mushy if overdone at the start.
- Adding the Slurry Too Early: Adding the cornstarch slurry at the beginning can cause it to break down. Always add it in the final 30 minutes.
Conclusion
This Slow Cooker Pepper Steak is the ultimate set-it-and-forget-it meal that delivers restaurant-quality flavor with minimal effort. By following the simple steps of searing, combining, and slow cooking, you create a tender, savory, and deeply satisfying dish perfect for busy weeknights. Remember the key tips: slice against the grain, don’t skip the sear, and thicken the sauce at the end. With its versatile serving options and make-ahead potential, this recipe is sure to become a reliable favorite in your dinner rotation.