Slow Cooker Pepper Steak
This Slow Cooker Pepper Steak is a no-fuss meal that’s hearty, with tender beef and peppers that go perfectly with white rice. I prefer this crockpot dinner recipe during busy days because it only takes 15 minutes to prepare, then you can let the slow cooker do the rest.
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I like to add both green and red bell peppers because they add a little crunch and fresh flavor. If you prefer your veggies a bit firmer, you can add them during the last hour or two of cooking. It’s flexible, so you can make it your own.
If you want to add a side dish, this dinner recipe pairs great with my Avocado Salad and Crispy Potato Latkes.
How to Make Slow Cooker Pepper Steak
Ingredients you’ll need for this recipe
Step by Step Guide
1. Start by coating your sliced flank steak with cornstarch right in the slow cooker.
2. Add the peppers, onions, and tomatoes on top.
3. Mix the sauce ingredients in a bowl and pour it all over.
4. Cover and cook on low for about 6 hours, or on high for 3 hours if you’re short on time.
Serve and Enjoy!
Serve it over a bed of white rice and enjoy!
Important Recipe Notes
- For tender beef, always slice the flank steak against the grain. It helps break down the muscle fibers and makes the meat easier to chew.
- If you like your bell peppers with a little bite, add them during the last 1–2 hours of cooking instead of at the beginning.
- If you don’t have a flank steak, you can also use sirloin, round steak, or even stew meat—whatever you have on hand.
- For the Sauce, if you want it sweeter, use up to 3 tablespoons of brown sugar. For thinner sauce, add extra beef broth. For a thicker sauce, use more cornstarch.
- To store the dish, let leftovers cool, then store in an airtight container in the fridge for up to 3 days. It reheats well!
Slow Cooker Pepper Steak
Ingredients
- 2 pounds flank steak sliced into 1/4-inch strips
- 3-4 tbsp cornstarch
- 1 large green bell pepper sliced thick
- 1 large red bell pepper sliced thick
- 1 medium onion sliced thick
- 14.5 ounce can petite diced tomatoes with liquid
- ½ cup beef broth or water
- ½ cup soy sauce
- 2-3 tbsp brown sugar to desired sweetness
- 1 tsp Worcestershire sauce
- 3-4 garlic cloves minced
- 1 tsp fresh ginger peeled and minced
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Start by coating your sliced flank steak with cornstarch right in the slow cooker.
- Add the peppers, onions, and tomatoes on top.
- Mix the sauce ingredients in a bowl and pour it all over.
- Cover and cook on low for about 6 hours, or on high for 3 hours if you’re short on time.
- Serve it over a bed of white rice and enjoy!
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