Description
This Slow Cooker Pepper Steak is a hearty and flavorful dish featuring tender beef strips simmered with vibrant bell peppers and onions in a rich, savory sauce. Perfectly seasoned with soy sauce, Worcestershire sauce, and a hint of spice, this easy-to-make slow cooker recipe delivers a comforting and satisfying meal with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 lbs. beef strips
- 1 green bell pepper, sliced thick
- 1 red bell pepper, sliced thick
- 1 white onion, sliced
Sauce Ingredients
- ½ cup water
- 2 beef bouillon cubes
- 3 Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ½ tsp. black pepper
- 2 tsp. brown sugar (honey or white sugar can be used)
- 1 Tbsp. cornstarch
- ¼ tsp. red pepper flakes (optional)
Instructions
- Prepare Bouillon Mixture: In a small microwavable bowl, combine water and beef bouillon cubes. Microwave for 30 seconds, then stir until the bouillon cubes are fully dissolved using the back of a spoon or whisk tip. Alternatively, boil the water on the stovetop if a microwave is not available.
- Make the Sauce: Add soy sauce, Worcestershire sauce, ground ginger, garlic powder, black pepper, brown sugar, and cornstarch to the bouillon mixture. Whisk thoroughly until smooth. If you prefer a bit of heat, mix in the red pepper flakes at this stage.
- Assemble in Slow Cooker: Pour the prepared sauce into the slow cooker. Layer the beef strips, green and red bell peppers, and sliced white onions evenly over the sauce.
- Cook Low and Slow: Cover the slow cooker and cook on LOW setting for 5 hours, allowing the beef to become tender and the flavors to meld together beautifully.
Notes
- For thicker sauce consistency, if desired, you can stir the mixture halfway through cooking and add a little more cornstarch dissolved in cold water.
- Feel free to swap the brown sugar for honey or white sugar for a different sweetness profile.
- If you like a spicier dish, increase the red pepper flakes according to your taste.
- This recipe pairs well with steamed white rice or noodles for a complete meal.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
