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Slow Cooker Pepper Steak Recipe

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4.3 from 9 reviews

This Slow Cooker Pepper Steak recipe delivers tender flank steak cooked with colorful bell peppers and onions in a savory soy-ginger sauce. Slow cooking allows the flavors to meld beautifully, creating a deliciously comforting dish perfect for easy weeknight dinners.

Ingredients

Meat

  • 2 lbs flank steak, sliced into thin strips

Vegetables

  • 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 garlic cloves, minced
  • 1 teaspoon ginger, peeled and minced

Sauce & Seasonings

  • 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, for topping
  • Sesame seeds, for topping

Instructions

  1. Prepare the slow cooker and steak: Place the sliced flank steak into a 6-quart Crockpot, spreading it out evenly to create a base for the other ingredients.
  2. Add vegetables and aromatics: Top the steak with the thickly sliced green, red, and yellow bell peppers, onion, minced garlic, and minced ginger, layering them evenly over the meat.
  3. Mix sauce: In a bowl, whisk together the beef broth, soy sauce, cornstarch, white sugar, red pepper flakes, salt, and pepper until smooth and well combined.
  4. Combine and cook: Pour the sauce mixture evenly over the beef and vegetables in the Crockpot. Cover with the lid and cook on low for 5 to 7 hours or on high for 2½ to 3½ hours until the steak is tender and the flavors have blended thoroughly.
  5. Finish and serve: Before serving, stir the pepper steak well to ensure the sauce is evenly distributed. Garnish with freshly sliced green onions and sesame seeds. Serve hot over rice or noodles for a complete meal.

Notes

  • For a thicker sauce, remove the lid in the last 30 minutes of cooking to allow some liquid to evaporate.
  • You can substitute flank steak with sirloin or skirt steak if preferred.
  • Adjust the amount of red pepper flakes for desired spice level.
  • Leftovers keep well in the fridge for up to 3 days and reheat nicely.
  • Serve with steamed rice or your choice of noodles to soak up the flavorful sauce.

Find it online: https://lauracooks.com/slow-cooker-pepper-steak-recipe/