Slow Cooker Pepper Steak (Print Version)
Tender beef and bell peppers slow-cooked in a rich, savory sauce for an effortless family dinner.
# What You'll Need:
→ Beef
01 - 1 ½ pounds flank steak or sirloin, sliced into thin strips
→ Vegetables
02 - 2 large bell peppers (1 red, 1 green), sliced into strips
03 - 1 medium yellow onion, thinly sliced
04 - 2 cloves garlic, minced
→ Sauce and Seasonings
05 - ⅓ cup low-sodium soy sauce
06 - ⅓ cup beef broth
07 - 2 tablespoons tomato paste
08 - 1 tablespoon brown sugar
09 - 1 tablespoon cornstarch
10 - 1 teaspoon freshly ground black pepper
11 - ½ teaspoon kosher salt, or to taste
→ Garnish
12 - 2 green onions, thinly sliced
13 - 1 tablespoon toasted sesame seeds
# How to Make It:
01 - Arrange the sliced steak strips in an even layer across the bottom of the slow cooker insert.
02 - Scatter the sliced bell peppers, onion, and minced garlic over the beef.
03 - In a mixing bowl, whisk together the soy sauce, beef broth, tomato paste, brown sugar, cornstarch, black pepper, and salt until smooth and no lumps remain.
04 - Pour the sauce mixture evenly over the beef and vegetables, ensuring everything is well coated.
05 - Cover the slow cooker and cook on low for 6 hours or on high for 3 hours, until the beef is fork-tender and the vegetables are cooked but still retain a slight crunch.
06 - Stir the contents well to distribute the sauce. Garnish with sliced green onions and toasted sesame seeds if desired.
07 - Serve hot over steamed jasmine rice or noodles.
# Expert Advice:
01 -
- The sauce thickens itself in the slow cooker so you never have to stand over a stove reducing anything.
- Leftovers taste even better the next day, which makes this a gift that keeps on giving.
02 -
- Slice the beef while it is still slightly frozen and always against the grain, otherwise you will end up with chewy rubbery strips that no amount of slow cooking can fix.
- If you are gluten free, tamari works as a perfect one to one substitute for the soy sauce and nobody at the table will ever notice the difference.
03 -
- Pat the beef strips dry with paper towels before adding them to the slow cooker because excess moisture dilutes the sauce and prevents it from thickening properly.
- Add the garlic in the last hour of cooking instead of at the beginning if you want a sharper more pronounced garlic flavor throughout the finished dish.