Slow Cooker Pepper Steak
Slow Cooker Pepper Steak is savory, tender beef strips slow cooked with colorful bell peppers and onion in a flavorful Asian-inspired sauce. Serve over rice for an easy weeknight meal.
Equipment
- 1 Slow Cooker 4 quart or larger
Ingredients
Main Ingredients
- 2 lbs. Beef strips cut into ½ inch strips
- 1 Green bell pepper sliced thick
- 1 Red bell pepper sliced thick
- 1 White onion sliced
Sauce Ingredients
- ½ cup Water
- 2 Beef bouillon cubes
- 3 Tbsp. Soy sauce
- 1 tsp. Worcestershire sauce
- ¼ tsp. Ground ginger
- ¼ tsp. Garlic powder
- ½ tsp. Black pepper
- 2 tsp. Brown sugar or honey or white sugar
- 1 Tbsp. Cornstarch
- ¼ tsp. Red pepper flakes optional
Instructions
Instructions
- In a small microwavable bowl add the water and the beef bouillon cubes. Microwave for 30 seconds and stir until dissolved.
- Add the soy sauce, Worcestershire sauce, ginger, garlic powder, pepper, brown sugar and cornstarch to the bowl. Whisk until smooth. Add red pepper flakes if desired.
- Pour the sauce mixture into the slow cooker.
- Add the beef, bell peppers, and onion on top of the sauce in the slow cooker.
- Cover and cook on LOW for 5 hours.
- Serve hot over rice, noodles, or quinoa. Refrigerate leftovers for up to 3 days or freeze for up to 3 months.
Notes
You can add mushrooms, but sauce may become thinner. Cut vegetables thick so they stay intact while cooking. Can be turned into a freezer meal by prepping and freezing raw.
