Description
This Slow Cooker Pepper Steak is a flavorful and hearty dish featuring tender strips of flank steak cooked low and slow with colorful bell peppers, onions, and a savory garlic-ginger sauce. Perfect for an easy weeknight meal, this recipe delivers a deliciously tender beef and vegetable combination that pairs wonderfully with rice or noodles.
Ingredients
Beef and Vegetables
- 2 lbs flank steak, sliced into thin strips
- 1 large green bell pepper, sliced thick
- 1 large red bell pepper, sliced thick
- 1 large yellow bell pepper, sliced thick
- 1 large onion, sliced thick
- 4 cloves garlic, minced
- 1 teaspoon ginger, peeled and minced
Sauce
- 1 cup beef broth
- ¼ cup soy sauce
- 2 tablespoons cornstarch
- 2 teaspoons white sugar (or to taste)
- ½ teaspoon red pepper flakes
- Salt and pepper, to taste
Toppings
- Fresh green onions, sliced
- Sesame seeds
Instructions
- Prepare the beef: Place the sliced flank steak into a 6-quart slow cooker (Crockpot), ensuring the meat is evenly spread.
- Add vegetables and aromatics: Layer the sliced bell peppers, thickly sliced onion, minced garlic, and minced ginger on top of the beef in the slow cooker.
- Make the sauce: In a separate bowl, whisk together the beef broth, soy sauce, cornstarch, white sugar, red pepper flakes, salt, and pepper until well combined and smooth.
- Combine and cook: Pour the sauce evenly over the beef and vegetables. Cover the slow cooker with its lid.
- Slow cook: Cook on low heat for 5 to 7 hours or on high heat for 2½ to 3½ hours until the beef is tender and the flavors meld together.
- Finish and serve: Stir the pepper steak mixture well just before serving. Garnish with sliced fresh green onions and sesame seeds. Serve hot over steamed rice or your favorite noodles for a complete meal.
Notes
- For thicker sauce, mix additional cornstarch with water and stir in during last 15 minutes of cooking.
- Adjust red pepper flakes to control spice level according to preference.
- Flank steak can be substituted with sirloin or skirt steak if desired.
- For gluten-free version, use tamari instead of soy sauce.
- If fresh ginger is unavailable, ½ teaspoon ground ginger can be used as a substitute.
- Leftovers store well refrigerated for up to 3 days and can be reheated gently on stovetop or microwave.