Ah, slow cooker pepper steak—tender beef, bell peppers, and a savory sauce that basically cooks itself. 🍖🌶️ Perfect for a hands-off dinner! Here’s a clear breakdown:
Ingredients (Serves 4–6)
- 1.5–2 lbs beef sirloin or flank steak, sliced into thin strips
- 3 bell peppers (red, green, yellow), sliced
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tbsp cornstarch
- 2 tbsp water (for cornstarch slurry)
- 1 tsp black pepper (or more for extra kick)
- 1–2 tsp ginger (optional, fresh or powdered)
- 1–2 tbsp brown sugar or honey (optional, for slight sweetness)
- 1–2 tbsp oil for searing (optional but recommended)
Instructions
- Optional: Sear the beef – Heat a little oil in a pan and quickly sear the beef strips for 1–2 minutes. This locks in flavor but isn’t required.
- Add to slow cooker – Place beef, bell peppers, onion, and garlic in the slow cooker.
- Mix the sauce – Combine beef broth, soy sauce, black pepper, ginger, and brown sugar. Pour over the beef and veggies.
- Cook – Cover and cook on low for 6–7 hours or high for 3–4 hours until beef is tender.
- Thicken the sauce – About 30 minutes before serving, mix cornstarch and water to make a slurry and stir it into the slow cooker. Let it cook until the sauce thickens.
- Serve – Best over white or brown rice, or noodles. Garnish with green onions or sesame seeds if you like.
💡 Tips:
- Slicing the beef thinly against the grain makes it extra tender.
- Don’t overcook the peppers too early—they can be added during the last 1–2 hours if you like them a little crisp.
If you want, I can make a foolproof version with exact measurements and timing that guarantees tender beef and flavorful sauce every time. Do you want me to do that?
