This slow cooker pepper steak is the kind of stress-free meal that feels like you spent hours in the kitchen, even though your slow cooker did all the work. Inspired by classic Chinese-American flavors, it combines tender beef strips, sweet bell peppers, and a savory sauce that’s perfect for soaking into rice or noodles. With just a handful of simple ingredients, this recipe is ideal for busy weeknights, family meals, or any day when you want something homemade without extra effort. It’s cozy, flavorful, budget-friendly, and perfect for meal prep or leftovers.
5-Ingredient Slow Cooker Pepper Steak
Servings: 4–6 servings
Ingredients
| Ingredient | Quantity |
|---|---|
| Beef sirloin or flank steak, sliced into thin strips | 2 pounds |
| Bell peppers (any color), sliced into strips | 2 large |
| Onion, sliced (optional) | 1 medium |
| Low-sodium soy sauce | 3/4 cup |
| Beef broth | 1/2 cup |
| Brown sugar | 2 tablespoons |
| Cornstarch (optional, for thickening) | 2 tablespoons |
| Cooked rice or noodles, for serving (not counted in main ingredients) | As needed |
Instructions
Place the sliced beef in the bottom of the slow cooker.
Add the sliced bell peppers and onion over the beef.
In a small bowl, whisk together the soy sauce, beef broth, and brown sugar until well blended.
Pour the sauce evenly over the beef and vegetables.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is tender and the peppers are soft.
If you want a thicker sauce, whisk the cornstarch with 2–3 tablespoons of cold water to create a slurry. Stir it into the slow cooker about 20 minutes before serving, cover, and cook on HIGH until the sauce thickens.
Taste and adjust seasoning by adding more soy sauce or a touch of brown sugar if needed.
Serve hot over cooked rice or noodles, spooning extra sauce on top.
Variations & Tips
For picky eaters, reduce the peppers and increase the beef, serving vegetables on the side so everyone can mix to taste. For a sweeter flavor, choose red, yellow, or orange peppers and add an extra tablespoon of brown sugar. To make it lighter, use low-sodium soy sauce and trim visible fat from the beef before cooking. For added depth, include minced garlic or grated ginger in the sauce if desired. If onions aren’t popular in your household, simply leave them out without changing anything else. To stretch the meal, stir in frozen stir-fry vegetables during the last 30–45 minutes of cooking. This recipe also doubles easily for larger groups; just use a larger slow cooker and add a bit more broth if needed.
