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Slow Cooker Chinese-Style Pepper Steak

Fork-tender beef strips slow cooked in a savory ginger-garlic soy sauce with colorful bell peppers added in the final hour for tender-crisp texture, finished with a glossy cornstarch-thickened gravy.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian-American, Chinese-American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 lb beef top sirloin, round steak, or flank steak sliced against the grain into thin strips; 1.5 to 2 lb range
  • 1 large green bell pepper sliced into strips; added in final 45 to 60 minutes only
  • 1 large red bell pepper sliced into strips; added in final 45 to 60 minutes only
  • 1 medium yellow onion sliced into half-moons
  • 0.5 cup beef broth low-sodium preferred
  • 0.25 cup soy sauce low-sodium strongly recommended
  • 2 tbsp brown sugar or honey
  • 1 tsp garlic powder or 3 cloves minced garlic
  • 0.5 tsp ground ginger or 1 teaspoon freshly grated ginger
  • 0.5 tsp black pepper
  • 1 tbsp Worcestershire sauce optional, for depth
  • 2 tbsp cornstarch for thickening slurry
  • 2 tbsp cold water must be cold for proper slurry

Equipment

  • 6-quart Slow Cooker
  • Large skillet (optional for searing)
  • small mixing bowl
  • whisk
  • Small bowl for cornstarch slurry

Method
 

  1. Optional sear: Heat a thin layer of oil in a large skillet over high heat. Sear beef strips in a single layer for 1 to 2 minutes per side until golden-brown. Work in batches. Transfer beef and pan juices to the slow cooker.
  2. Add the sliced onions to the slow cooker with the beef.
  3. Whisk together the beef broth, soy sauce, brown sugar, garlic, ginger, black pepper, and Worcestershire sauce if using until the sugar has dissolved. Pour over the beef and onions and stir gently to coat.
  4. Cover and cook on Low for 5 to 6 hours or on High for 3 hours until the beef is fork-tender.
  5. About 45 to 60 minutes before serving, stir in the sliced bell peppers. Press them into the sauce and replace the lid. Continue cooking until peppers are tender-crisp.
  6. Whisk the cornstarch and cold water until completely smooth. Stir the slurry into the slow cooker. Switch to High. Cook uncovered for 20 to 30 minutes, stirring once, until the sauce is thick and glossy.
  7. Serve over jasmine rice, brown rice, or egg noodles. Garnish with sesame seeds and sliced green onions.

Notes

Storage: Refrigerate in an airtight container for up to 4 days. Add a splash of beef broth when reheating to loosen the thickened sauce. Freeze for up to 3 months; note that bell peppers soften further after freezing. Substitutions: Use tamari for gluten-free. Add 1/2 teaspoon red pepper flakes for heat. Fresh grated ginger (1 tsp) replaces ground ginger for brighter flavor. Pro tips: Always slice beef against the grain. Don't crowd the skillet during the optional sear. Add bell peppers in the final 45 to 60 minutes only. Use cold water for the cornstarch slurry and switch to High for the thickening stage.