Description

This Pepper Steak Slow Cooker recipe features tender strips of flank steak cooked low and slow with colorful bell peppers, onions, and a savory blend of soy sauce, beef broth, and Worcestershire sauce. The slow cooking process tenderizes the beef perfectly and allows the flavors to meld beautifully, resulting in a comforting and flavorful dish served best over steamed rice or noodles.

Ingredients

Meat

680 grams flank steak or sirloin, thinly sliced into strips

Vegetables

3 bell peppers (red, green, yellow), sliced
1 medium onion, sliced
3 cloves garlic, minced

Sauce and Seasoning

60 milliliters soy sauce
60 milliliters beef broth
30 milliliters Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)

Thickening Agent

8 grams cornstarch
15 milliliters water

Oils

30 milliliters olive oil

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Instructions

Sear the steak: Heat olive oil in a large skillet over medium-high heat. Add the thinly sliced steak strips and sear for 2 to 3 minutes until browned on the outside but not cooked through. This step enhances flavor by creating a caramelized crust.
Combine ingredients in slow cooker: Transfer the seared steak strips to the slow cooker (Crock Pot). Add the sliced bell peppers, onion, minced garlic, soy sauce, beef broth, Worcestershire sauce, black pepper, and red pepper flakes if using. Stir gently to mix the flavors evenly.
Slow cook the mixture: Cover the slow cooker and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours. Cook until the steak is tender and the vegetables are thoroughly softened and infused with the savory sauce.
Thicken the sauce: About 30 minutes before serving, whisk together the cornstarch and water until smooth. Stir this mixture into the slow cooker and cook uncovered to allow the sauce to thicken to a glossy consistency.
Serve: Spoon the pepper steak hot over steamed rice or noodles for a hearty and satisfying meal.

Notes

Searing the steak before adding it to the slow cooker helps to lock in flavor and improves the texture of the meat.
If you prefer a spicier dish, increase the amount of crushed red pepper flakes or add fresh chili peppers.
For a gluten-free version, ensure soy sauce used is gluten-free or substitute with tamari.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
Feel free to swap beef broth with vegetable broth for a lighter broth option.