Slow Cooker Pepper Steak
Transform dinnertime with this flavor-packed Slow Cooker Pepper Steak, a savory, melt-in-your-mouth dish that practically makes itself. Tender strips of beef sirloin are slow-cooked to perfection alongside a medley of vibrant red and green bell peppers, sweet yellow onions, and a rich, garlicky sauce made with low-sodium soy sauce, beef broth, and a hint of brown sugar. The addition of a cornstarch slurry ensures a glossy, restaurant-quality finish to the sauce. Perfect for busy weeknights or a cozy weekend meal, this easy slow cooker recipe is a surefire crowd-pleaser. Serve it over fluffy white rice or tender noodles to soak up all the irresistible flavors. Slow Cooker Pepper Steak is the ultimate comfort food that combines convenience, bold flavors, and a hint of sweetness in every bite.
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Recipe Information
Ingredients
- 1.5 lbs beef sirloin, cut into thin strips
- 2 pieces red bell peppers, sliced
- 2 pieces green bell peppers, sliced
- 1 piece yellow onion, sliced
- 3 cloves garlic, minced
- 0.5 cup low-sodium soy sauce
- 0.5 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 3 tablespoons water
- 0.5 teaspoons ground black pepper
- 2 tablespoons vegetable oil
- 4 cups cooked white rice or noodles (for serving)
Instructions
Heat the vegetable oil in a large skillet over medium-high heat.
Sear the beef strips in batches until browned on all sides, about 2-3 minutes per batch. Do not overcrowd the skillet. Transfer the browned beef strips to the slow cooker.
In a small bowl, whisk together the soy sauce, beef broth, brown sugar, minced garlic, and ground black pepper.
Pour the sauce mixture over the beef strips in the slow cooker.
Layer the sliced red and green bell peppers and the yellow onion on top of the beef in the slow cooker.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender.
About 30 minutes before serving, mix the cornstarch and water in a small bowl to create a slurry. Stir the slurry into the slow cooker to thicken the sauce.
Cover and continue cooking for the remaining 30 minutes on high heat.
Serve the pepper steak hot over cooked white rice or noodles.
Nutrition Facts
Calories |
3165 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.9 g | 143% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 476 mg | 159% | |
| Sodium | 4830 mg | 210% | |
| Total Carbohydrate | 329.4 g | 120% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 44.5 g | ||
| Protein | 204.6 g | 409% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 289 mg | 22% | |
| Iron | 31.8 mg | 177% | |
| Potassium | 3933 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
