A classic, budget-friendly comfort food that transforms affordable steak into a tender, savory, and slightly sweet stir-fry style dish—all with the “set it and forget it” convenience of your slow cooker. Serve it over a pile of fluffy rice for the ultimate satisfying meal.
Classic Slow Cooker Pepper Steak
Ingredients:
For the Steak & Marinade:
· 2 lbs flank steak, skirt steak, or top sirloin, sliced thinly against the grain
· 3 tablespoons soy sauce (low sodium preferred)
· 1 tablespoon cornstarch
· 1 teaspoon freshly ground black pepper
· 2 tablespoons vegetable or canola oil
For the Slow Cooker:
· 1 large onion, sliced into ½-inch strips
· 3-4 bell peppers (a mix of green, red, and yellow), cored and sliced into strips
· 4 cloves garlic, minced
· 1 teaspoon fresh ginger, grated (or ½ tsp ground ginger)
· ½ cup beef broth (low sodium)
· ⅓ cup soy sauce (low sodium)
· 3 tablespoons rice vinegar or apple cider vinegar
· 2 tablespoons brown sugar, packed
· 1 tablespoon hoisin sauce or oyster sauce (optional, for depth)
· 2 tablespoons cornstarch mixed with 3 tablespoons cold water (slurry, for thickening)
For Serving:
· Cooked white rice or brown rice
· Sliced green onions
· Sesame seeds
Step-by-Step Instructions:
- Prep & Sear the Steak (Highly Recommended):
· Slice the steak thinly across the grain (this is crucial for tenderness). Place in a bowl.
· Toss the steak with 3 tbsp soy sauce, 1 tbsp cornstarch, and black pepper. Let marinate for 15-30 minutes.
· Heat oil in a large skillet or wok over medium-high heat. Working in batches, sear the steak for 1-2 minutes per side, just until browned. Transfer to the slow cooker. (This step adds immense flavor but can be skipped for a true dump-and-go).
- Assemble in the Slow Cooker:
· Place the sliced onions and bell peppers on top of the steak.
· In a small bowl, whisk together the beef broth, ⅓ cup soy sauce, rice vinegar, brown sugar, hoisin/oyster sauce (if using), minced garlic, and grated ginger. Pour over the meat and vegetables.
· Gently stir to combine.
- Cook:
· Cover and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The meat should be very tender.
- Thicken the Sauce:
· In the last 30 minutes of cooking, turn the slow cooker to HIGH if it was on LOW.
· Give the cornstarch slurry a quick re-stir and slowly drizzle it into the slow cooker while stirring. The sauce will thicken within 10-20 minutes.
- Serve:
· Taste and adjust seasoning (a splash more soy sauce or vinegar if needed).
· Serve the pepper steak and its rich sauce over a bed of steamed rice.
· Garnish with sliced green onions and sesame seeds.
Key Success Tips:
· Slice Against the Grain: This shortens the muscle fibers, making each bite melt-in-your-mouth tender.
· Sear for Flavor: Taking 10 minutes to brown the meat adds a caramelized, deep flavor you can’t get from boiling alone.
· Veggie Texture: For crisp-tender peppers and onions, add them during the last 1-2 hours of cooking on LOW.
· Low Sodium Soy Sauce: This allows you to control the salt level, as the sauce reduces and concentrates.
· Don’t Overcook: Even in a slow cooker, the steak can become dry and stringy if cooked too long. 6-7 hours on LOW is the sweet spot.
Popular Variations:
· Mushroom Lover’s: Add 1 cup of thickly sliced mushrooms with the onions.
· Spicy Pepper Steak: Add 1-2 sliced jalapeños or a teaspoon of Sriracha or chili-garlic sauce to the cooking liquid.
· Pineapple Pepper Steak: Add 1 cup of pineapple chunks (canned or fresh) in the last hour of cooking for a sweet & tangy twist.
· “Takeout Style” Thicker Sauce: Double the cornstarch slurry for a glaze-like sauce that clings to the meat and rice.
· Instant Pot Method: Use the “Sauté” function to brown meat, then add everything except the cornstarch slurry. Pressure cook on High for 12 minutes, quick release, then use “Sauté” again to thicken with the slurry.
Make-Ahead & Storage:
· Meal Prep: The steak can be sliced and marinated the night before. Store covered in the fridge.
· Storage: Cool completely and store in an airtight container in the refrigerator for up to 4 days.
· Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator. Reheat gently on the stovetop, adding a splash of broth or water if needed.
· Reheating: Reheat in a skillet over medium heat or in the microwave until steaming hot.
Why This Recipe Works: The slow cooker braises the steak in a savory-sweet sauce until it’s fork-tender, while the bell peppers soften and infuse the dish with their sweetness. It’s a hands-off way to achieve flavors that normally require constant stir-frying.
Enjoy this easy, flavorful classic! Would you like instructions for a stovetop or Instant Pot version?