If you’re looking for a comforting and effortless meal, this easy slow cooker pepper steak recipe is just what you need. With minimal prep and hours of slow cooking, it practically cooks itself, letting you come home to tender beef strips and vibrant peppers in a rich sauce.
This slow cooker pepper steak recipe is perfect for busy weeknights or anytime you want a satisfying dinner without standing over the stove. You’ll love how the flavors meld while the slow cooker does the work.
Why You’ll Love This Recipe
- Hands-off cooking lets you relax or prep other dishes.
- Uses simple ingredients you likely have in your pantry.
- Produces tender, juicy steak with perfectly cooked peppers.
- Versatile meal great over rice, noodles, or mashed potatoes.
- Easy to customize with your favorite bell pepper colors or spices.
Ingredients
Gather these straightforward ingredients to create this flavorful pepper steak in your slow cooker.
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1 tablespoon vegetable oil
- 3 cups sliced bell peppers (red, green, yellow mix)
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1/4 cup beef broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 teaspoons cornstarch
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 teaspoons sesame oil
- 2 green onions, sliced thin for garnish
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2 hours on high
- Total Time: 4 hours 15 minutes
- Servings: 4
- Calories (approx.): 320 per serving
How to Make Easy Slow Cooker Pepper Steak Recipe Cooks Itself
- Heat vegetable oil in a skillet over medium-high heat. Quickly sear the sliced flank steak until browned on both sides, about 2 minutes per side. This step locks in flavor but is optional.
- Transfer the steak to the slow cooker. Add sliced bell peppers, onions, and minced garlic on top.
- In a bowl, whisk together beef broth, soy sauce, oyster sauce, brown sugar, black pepper, crushed red pepper flakes (if using), and cornstarch until smooth.
- Pour the sauce mixture evenly over the steak and vegetables in the slow cooker.
- Cover and cook on low for 4 hours, or on high for 2 hours, until the steak is tender and the peppers are soft but still vibrant.
- About 15 minutes before serving, stir in sesame oil to add a nutty aroma and flavor.
- Serve the pepper steak hot over steamed rice, egg noodles, or mashed potatoes, garnished with sliced green onions.
Tips for the Best Results
- Slice the steak thinly against the grain for maximum tenderness.
- Brown the meat quickly before slow cooking to enhance flavor and texture.
- Adjust cornstarch in the sauce if you want a thicker or thinner gravy.
- Use a mix of colorful bell peppers for a visually appealing dish.
- Leftovers make great sandwiches or wraps the next day.
Storage and Reheating
Store leftover pepper steak in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months.
To reheat, thaw frozen portions overnight in the fridge, then warm gently in a skillet or microwave until heated through. Stir occasionally to keep the sauce smooth and the meat tender.
Frequently Asked Questions
Can I use a different cut of beef?
Yes, you can use sirloin or skirt steak as alternatives, but flank steak is ideal for its tenderness and flavor when sliced thin and cooked slowly.
Do I need to brown the steak before slow cooking?
Browning is optional but recommended. It adds depth of flavor and improves texture, though you can skip it for an even easier version.
Can I make this recipe spicier?
Absolutely! Add more crushed red pepper flakes or a dash of hot sauce to the sauce mixture to increase the heat to your liking.
What can I serve with slow cooker pepper steak?
This dish pairs wonderfully with steamed white or brown rice, egg noodles, mashed potatoes, or even quinoa for a hearty meal.
