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Easy Slow Cooker Pepper Steak Recipe: 30 Minute Prep

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This Easy Slow Cooker Pepper Steak is a hands-off weeknight dinner with tender beef, sweet bell peppers, and a savory soy-based sauce. With just 30 minutes of prep, the slow cooker does the work, delivering a deeply flavorful meal that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 ½ pounds flank steak or sirloin steak, thinly sliced against the grain
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil
  • 3 large bell peppers (mix of red, yellow, and green), sliced into thin strips
  • 1 large yellow onion, sliced into thin half-moons
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • ½ cup low-sodium soy sauce
  • ¼ cup beef broth
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon red pepper flakes (optional)
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water (for slurry)
  • Cooked white rice or steamed jasmine rice, for serving
  • Chopped green onions and sesame seeds, for garnish (optional)

Instructions

  1. Place flank steak in the freezer for about 15 minutes to firm up, then slice across the grain into thin strips (about ¼-inch thick). Toss sliced beef with 2 tablespoons cornstarch until lightly coated.
  2. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Working in batches, sear the beef strips for 1-2 minutes per side until browned. Transfer seared beef to the slow cooker.
  3. In the same skillet, add a splash of beef broth and scrape up any browned bits. Pour this liquid into the slow cooker. Add sliced bell peppers, onion, minced garlic, and grated ginger on top of the beef. Stir gently to combine.
  4. In a small bowl, whisk together soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, black pepper, and red pepper flakes (if using). Pour sauce evenly over the beef and vegetables. Do not stir too much.
  5. Cover the slow cooker and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until beef is fork-tender.
  6. About 30 minutes before serving, mix 2 tablespoons cornstarch with 2 tablespoons cold water until smooth. Stir this slurry into the slow cooker. Cover and cook on HIGH for the remaining 30 minutes to thicken the sauce.
  7. Taste and adjust seasoning if needed. Serve pepper steak over steamed rice, garnished with chopped green onions and sesame seeds.

Notes

Do not skip searing the beef—it adds depth of flavor. Slice beef against the grain for tenderness. Layer beef on bottom and peppers on top to prevent mushy vegetables. Add cornstarch slurry at the end for a silky sauce. Let dish rest on WARM for 15 minutes before serving for best flavor. Leftovers keep in fridge for up to 4 days and freeze for up to 3 months.

Nutrition

Keywords: slow cooker pepper steak, easy pepper steak, crock pot pepper steak, tender beef recipe, weeknight dinner, Asian-inspired, bell pepper recipe

Find it online: https://bouncybowl.com/easy-slow-cooker-pepper-steak-recipe-30-minute-prep/