Description
This Slow Cooker Pepper Steak recipe offers tender beef strips simmered with vibrant green and red bell peppers and onions in a flavorful soy and beef broth-based sauce. Perfectly seasoned with garlic, ginger, and a hint of sweetness, this hearty dish is an easy, hands-off meal that cooks all day for melt-in-your-mouth results.
Ingredients
Meat and Vegetables
- 2 lbs. beef strips
- 1 green bell pepper, sliced thick
- 1 red bell pepper, sliced thick
- 1 white onion, sliced
Liquid and Broth
- ½ cup water
- 2 beef bouillon cubes
- 3 Tbsp. soy sauce
- 1 tsp. Worcestershire sauce
Seasonings and Thickener
- ¼ tsp. ground ginger
- ¼ tsp. garlic powder
- ½ tsp. black pepper
- 2 tsp. brown sugar (or honey or white sugar)
- 1 Tbsp. cornstarch
- ¼ tsp. red pepper flakes (optional)
Instructions
- Prepare Bouillon Mixture: In a small microwave-safe bowl, combine ½ cup water and 2 beef bouillon cubes. Microwave for 30 seconds and stir until bouillon cubes dissolve completely. Alternatively, boil water on the stovetop and dissolve bouillon cubes.
- Mix Sauce Ingredients: To the bowl with dissolved bouillon, add 3 tablespoons soy sauce, 1 teaspoon Worcestershire sauce, ¼ teaspoon ground ginger, ¼ teaspoon garlic powder, ½ teaspoon black pepper, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Whisk thoroughly until smooth. Add ¼ teaspoon red pepper flakes if desired for extra heat.
- Assemble in Slow Cooker: Pour the prepared sauce mixture into the slow cooker. Layer 2 lbs. of beef strips, sliced green and red bell peppers, and sliced white onion over the sauce evenly.
- Cook Low and Slow: Cover the slow cooker and cook on LOW setting for 5 hours, allowing flavors to meld and beef to become tender.
Notes
- For thicker sauce, stir cornstarch slurry well before adding and ensure it dissolves completely to prevent lumps.
- If you don’t have a microwave, dissolving the bouillon cubes in boiling water on the stovetop works just as well.
- Adjust red pepper flakes according to your heat preference.
- This dish pairs well with steamed rice or noodles to soak up the flavorful sauce.
- Leftovers can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
