Slow-Cooker Beef & Pepper Steak
Tender beef strips and colorful peppers simmer in a savory soy-based sauce, creating an effortless and satisfying weeknight dinner.
- Prep10 min
- Cook6h 30m
- Total6h 40m
- DifficultyEasy
- Servings6
This slow-cooker pepper steak delivers incredibly tender beef and perfectly cooked vegetables with minimal hands-on effort. The beef is first quickly browned to seal in flavor, then slow-cooked until it melts in your mouth.
Tomatoes and green bell peppers are added near the end to keep their texture, and a simple cornstarch slurry thickens the sauce to a glossy finish. Serve over noodles or rice for a complete meal that tastes like you spent hours in the kitchen.
Ingredients
Servings
Converted amounts are rounded.
Method
- Slice the beef into strips about 1 inch thick and 3 inches long. Heat the canola oil in a large skillet over medium heat. Brown the beef strips quickly on the edges—just enough to get color, without overcooking them.
- Transfer the browned beef to the slow cooker. Add the chopped onion, soy sauce, minced garlic, sugar, ginger, salt, and pepper. Stir gently to combine. Cover and cook on low for 5 to 6 hours, until the beef is very tender.
- During the last hour of cooking, add the tomato wedges and green pepper strips. Stir them in, cover again, and let them cook until tender but still slightly firm.
- In a small bowl, whisk together the cornstarch and cold water until smooth and lump-free. Slowly pour this slurry into the slow cooker, stirring gently. Turn the slow cooker to high and cook for another 20 to 30 minutes, until the sauce thickens. Serve the pepper steak over hot cooked noodles or rice.
💡 Tips
- For the most tender result, use a cut like top round or sirloin and slice against the grain.
- If you prefer a thicker sauce, increase the cornstarch to 1½ tablespoons.
- Feel free to swap the green pepper for red or yellow bell peppers for a sweeter flavor.
Inspired by a recipe from Taste of Home