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Slow Cooker Pepper Steak Recipe

Slow Cooker Pepper Steak

Wholesome Cove
This slow cooker pepper steak recipe turns an affordable cut of beef into fork-tender strips that soak up a glossy soy and ginger sauce over six to eight hours, with a cornstarch slurry stirred in near the end so the sauce clings to every strip.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Chinese
Servings 6 servings
Calories 290 kcal

Equipment

Ingredients
  

For the Pepper Steak

For Serving

  • long grain white rice - cooked, for serving

Instructions
 

  • Place the sirloin or round steak in the freezer for about 15 minutes to firm it up. Slice the beef against the grain into strips about 1 inch (2.5 cm) wide and 3 inches (7.5 cm) long.
  • In a small bowl, combine the hot beef broth, soy sauce, Worcestershire sauce, brown sugar, ground ginger, minced garlic, and black pepper. Whisk until the brown sugar dissolves completely. Add red pepper flakes now if you want a spicy version.
  • Add the sliced beef to the bottom of the slow cooker. Pour the sauce evenly over the beef and stir gently to coat. If you like soft peppers and onions, add them now; for firmer vegetables, hold them back until the last hour of cooking.
  • Cover and cook on LOW for 6 hours or HIGH for 3 hours. The beef is ready when it's fork-tender and the vegetables have softened. Avoid lifting the lid during cooking.
  • If you reserved the vegetables for firmer texture, stir in the bell peppers and onion during the final hour of cooking. Push them down into the sauce so they steam and soften evenly.
  • In a small bowl, whisk the cornstarch into the cold water until smooth with no lumps. Stir the slurry into the slow cooker. Switch to HIGH, cover, and cook for another 20 to 30 minutes until the sauce turns thick and glossy.
  • Give everything a final stir to coat the beef and vegetables in the thickened sauce. Spoon over hot cooked white rice and serve right away.

Notes

  • Slice against the grain. This is the single most important step for tender beef. Look at the direction of the muscle fibers and cut across them.
  • Firm the meat in the freezer first. Fifteen minutes makes thin, even slices far easier to achieve.
  • Don't skip the slurry. The sauce stays thin and disappointing without it, since slow cookers trap moisture and never let liquid evaporate.
  • Add peppers late for bite. Peppers added at the start go very soft. For color and a little crunch, wait until the last hour.
  • Resist lifting the lid. Every peek releases heat and can add 20 to 30 minutes to the total time.
  • Taste before adding extra salt. The soy sauce and broth already bring plenty, so season at the very end if needed.
  • Cut peppers into large strips. Thicker pieces hold their shape through the long cook instead of falling apart.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Freeze cooked for up to 3 months; freeze uncooked beef, vegetables, and sauce separately for up to 6 months and cook from frozen on LOW for 6 hours.
  • Variations: Add red pepper flakes or sriracha for heat, stir in a can of diced tomatoes, add mushrooms or snap peas in the last hour, or finish with toasted sesame oil and sesame seeds.
  • Make-ahead: Assemble the sliced beef, vegetables, and sauce in freezer bags and freeze raw, or cook the whole dish and refrigerate for up to four days.

Nutrition

Serving: 1ServingCalories: 290kcalCarbohydrates: 14gProtein: 33gFat: 11gSaturated Fat: 4gSodium: 820mgFiber: 2gSugar: 8g
Keyword crockpot pepper steak, easy pepper steak recipe, pepper steak with soy ginger sauce, slow cooker beef recipes, slow cooker pepper steak
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