Slow Cooker Pepper Steak with Onions and Bell Peppers

Slow Cooker Pepper Steak with Onions and Bell Peppers

Prep Time: 15 minutes
Cook Time: 5–6 hours on Low or 3–4 hours on High
Servings: 5–6

Ingredients

• 2 lb (900 g) beef sirloin or flank steak, cut into thick strips
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 3 cloves garlic, minced
• ½ cup beef broth
• ¼ cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1 tsp freshly ground black pepper
• ½ tsp smoked paprika
• 1 tbsp olive oil
• 2 tbsp cornstarch
• 2 tbsp cold water

Instructions

1. Pat the beef dry with paper towels, then slice it into thick, even strips. Season the beef with freshly ground black pepper and smoked paprika, making sure the seasoning coats all sides.
2. Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, add the beef in batches so the pan does not become overcrowded.
3. Sear the beef for about 1–2 minutes on each side, just until the outside develops a light brown crust. The beef does not need to cook through at this stage because it will finish cooking slowly in the slow cooker.
4. Transfer the browned beef strips to the slow cooker.
5. Add the sliced onion and minced garlic over the beef. Add the red, green, and yellow bell peppers.
6. In a separate bowl or measuring jug, whisk together the beef broth, soy sauce, Worcestershire sauce, and brown sugar until the sugar begins to dissolve.
7. Pour the sauce mixture evenly over the beef and vegetables. Gently stir everything together so the meat and vegetables are coated with the sauce.
8. Cover the slow cooker and cook on Low for 5–6 hours or on High for 3–4 hours, until the beef becomes tender.
9. If you prefer bell peppers that are brighter in color and slightly firmer, add only half of the peppers at the beginning. Add the remaining peppers during the final 60–90 minutes of cooking.
10. About 15–20 minutes before serving, combine the cornstarch and cold water in a small bowl. Stir until completely smooth and no lumps remain.
11. Pour the cornstarch slurry into the slow cooker and gently stir it into the sauce.
12. Cover again and continue cooking for another 15–20 minutes, or until the sauce becomes thick, glossy, and coats the beef and vegetables nicely.
13. Taste the pepper steak before serving. Add a little more freshly cracked black pepper for extra spice or a small splash of soy sauce if more saltiness is needed.
14. Serve hot over steamed white rice, mashed potatoes, egg noodles, or alongside steamed vegetables.

Tips

Use sirloin steak if you want especially tender beef. Flank steak also works well and provides a slightly richer beef flavor.

Cut the beef into thicker strips rather than very thin slices. Thin beef can become dry or fall apart after several hours in the slow cooker.

Do not skip searing the beef if you have time. Browning the meat first adds deeper flavor and gives the finished dish a more appetizing texture.

For a stronger pepper flavor, stir in an additional ½ teaspoon of freshly cracked black pepper just before serving.

For firmer vegetables, add most of the bell peppers during the final hour of cooking instead of cooking them for the full time.

If the sauce becomes too thick, stir in a small amount of beef broth until it reaches your preferred consistency.

Storage

Allow leftover pepper steak to cool before transferring it to an airtight container.

Store it in the refrigerator for up to 3–4 days.

Reheat individual portions in the microwave or warm the pepper steak gently in a saucepan over medium-low heat. Add 1–2 tablespoons of beef broth or water while reheating if the sauce has become too thick.

The cooked pepper steak can also be frozen in an airtight freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.