Making Slow Cooker Pepper Steak at home is often better than takeout because the beef becomes incredibly tender as it simmers in the sauce.

The Ingredients

• Beef: 1.5–2 lbs (Sirloin, Flank steak, or Round steak) cut into thin strips.
• Vegetables: 2–3 bell peppers (any color) and 1 large onion, sliced into strips.
• The Sauce:
  • 1/2 cup Beef broth
  • 1/4 cup Soy sauce (low sodium recommended)
  • 2 tbsp Brown sugar (or honey)
  • 1 tbsp Worcestershire sauce
  • 2 cloves Garlic, minced
  • 1 tsp Ground ginger (or 1 tbsp fresh minced)
  • 1/2 tsp Black pepper
• Thickener: 2 tbsp Cornstarch mixed with 2 tbsp cold water.

Instructions

1. Prep the Beef: Slice the steak against the grain into thin strips. For extra flavor, you can sear the beef in a pan with a little oil for 2 minutes per side before adding it to the slow cooker, but “dump and go” works too!
2. Slow Cook: Place the beef, sliced onions, and all sauce ingredients into the slow cooker. Note: If you like your bell peppers crisp, wait to add them later. If you like them soft, add them now.
3. Timing: Cover and cook on Low for 6–8 hours or High for 3–4 hours.
4. Thicken the Sauce: About 30 minutes before serving, stir in the cornstarch and water mixture (the “slurry”). If you haven’t added your bell peppers yet, stir them in now so they stay bright and slightly crunchy.
5. Serve: Once the sauce is thick and glossy, serve over white rice, brown rice, or even egg noodles.

Expert Tips for Success

• The “Against the Grain” Secret: When slicing your steak, look for the lines of the muscle fibers and cut perpendicular to them. This ensures the meat falls apart in your mouth rather than being chewy.
• Add Tomatoes: Some classic recipes add a can of diced or stewed tomatoes for a bit of acidity and extra sauce body.
• Control the Crunch: Bell peppers can turn to “mush” if cooked for 8 hours. For the best restaurant-style texture, stir them in during the final 45–60 minutes of cooking.
• Make it Spicy: Add a pinch of red pepper flakes or a teaspoon of Sriracha to the sauce if you want a little heat.

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