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Savory Slow Cooker Pepper Steak

Fork-tender beef strips slow cooked with sweet bell peppers and onions in a rich soy and beef broth gravy, thickened to a glossy finish and served over white rice or egg noodles.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 5 servings
Course: Dinner, Main Course
Cuisine: American, Chinese-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb beef top round, sirloin, or London broil sliced against the grain into 3/4-inch thick strips
  • 2 large bell peppers, one red and one green de-seeded and sliced into strips
  • 1 large white or yellow onion sliced into petals
  • 3 cloves garlic finely minced
  • 8 oz baby bella mushrooms sliced; optional
  • 1.5 cup beef broth divided; 1 cup for sauce, 1/2 cup for cornstarch slurry
  • 0.5 cup low-sodium soy sauce low-sodium strongly recommended
  • 3 tbsp light brown sugar
  • 0.5 tsp ground ginger or 1.5 teaspoons fresh grated ginger
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp Worcestershire sauce optional, for depth
  • 3 tbsp cornstarch for thickening slurry
  • cooked white rice or egg noodles for serving
  • sliced green onions and sesame seeds for garnish

Equipment

  • 6-quart Slow Cooker
  • medium mixing bowl
  • Small bowl for cornstarch slurry
  • whisk

Method
 

  1. Whisk together 1 cup of beef broth, soy sauce, brown sugar, salt, pepper, ginger, and Worcestershire sauce if using in a medium bowl until the sugar has dissolved.
  2. Add the sliced beef strips, onion, bell peppers, mushrooms, and minced garlic to the slow cooker. For crunchier peppers, hold them back and add in the final hour of cooking instead.
  3. Pour the sauce over the beef and vegetables. Stir well to coat the beef evenly and distribute the garlic and seasoning throughout.
  4. Cover and cook on Low for 6 hours or on High for 3 to 4 hours, until the beef is fork-tender.
  5. About 30 to 45 minutes before serving, whisk the remaining 1/2 cup of cold beef broth with the cornstarch in a small bowl until completely smooth.
  6. Stir the cornstarch slurry into the slow cooker. Switch to High if cooking on Low. Cover and cook for 30 to 45 minutes, stirring once halfway through, until the sauce thickens into a glossy gravy.
  7. Taste and adjust seasoning. Serve over warm jasmine rice or buttered egg noodles, garnished with sliced green onions and sesame seeds.

Notes

Storage: Refrigerate in an airtight container for up to 3 days. Add a splash of beef broth when reheating to loosen the thickened gravy. Freeze for up to 3 months; thaw overnight before reheating. Substitutions: Add 1/4 teaspoon red pepper flakes for heat. Flank steak can replace top round and may be done closer to 5 hours on Low. Beef bouillon cube dissolved in water replaces beef broth. Pro tip: Always slice beef against the grain for the most tender result. Use cold broth for the cornstarch slurry to prevent clumping. Switch to High for the thickening stage to ensure the sauce reaches a proper simmer.