Slow Cooker Pepper Steak
Dive into a flavor-packed slow cooker pepper steak that's perfect for busy weeknights! Featuring tender strips of beef simmered with vibrant bell peppers and a savory sauce, this dish pairs beautifully with fluffy rice or your favorite noodles. Just set it and forget it, and let the magic happen while you enjoy the delicious aromas filling your kitchen!
quickhealthy
egg-freenut-freedairy-free
drink
Prep
15
min
Cook
240
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4Servings:
🥬Fresh Produce(4)
- 3 large colorful bell peppers sliced thick
- 3 garlic cloves
- 1 teaspoon ground ginger (5 ml)
- 1 large onion sliced
🥩Meat & Seafood(3)
- 3 beef bouillon cubes
- ¾ cup beef broth (180 ml)
- 2 lbs beef sirloin strips or sirloin steak cut into slices (907 g)
🫙Pantry Staples(2)
- 2 tablespoon cornstarch or flour (30 ml)
- 2 tablespoon honey (30 ml)
🧂Spices & Seasonings(2)
- ½ teaspoon black pepper (2.5 ml)
- ½ teaspoon salt (2.5 ml)
🍯Sauces & Condiments(2)
- ¼ cup soy sauce (60 ml)
- 2 teaspoon Worcestershire sauce (10 ml)
Nutrition (per serving)
Calories
454
Protein
49g
Carbs
28g
Fat
16g
Fiber 3g·Sugar 16g·Sodium 2170mg
👨🍳 Instructions
- 1
Combine all ingredients in the slow cooker.
- 2
Cook on low for 6-8 hours or high for 3-4 hours.
💡 Pro Tips
- ✓Pat beef sirloin strips completely dry with paper towels before adding to slow cooker; moisture on the surface prevents browning and traps steam, resulting in a stewed rather than braised texture.techniqueRemove surface moisture completely
- ✓Quick-sear the beef in a 425°F skillet for 2-3 minutes per side before slow cooking to develop a Maillard crust, which adds 30-40% more umami depth than direct slow-cooking.timing2-3 minutes per side at 425°F
- ✓Add bell peppers only in the final 45 minutes on low (or 20 minutes on high) because prolonged cooking breaks down cell walls and converts peppers to mush; late addition preserves crisp-tender texture and vitamin C content.timingLast 45 minutes (low) or 20 minutes (high)
- ✓Use a 2:1 ratio of beef broth to soy sauce (½ cup broth + ¼ cup soy sauce) rather than equal parts; excess soy sauce's 1200mg sodium per tablespoon will over-salt and mask the beef's natural savory compounds.ingredient2:1 broth-to-soy ratio
- ✓Thicken the braising liquid with a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) in the final 15 minutes on high, rather than at the start; slow heat breaks down cornstarch's gelatinous structure, resulting in grainy sauce.techniqueAdd slurry in final 15 minutes only
Cuisine: american
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