Slow Cooker Pepper Steak

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5 from 180 votes

Our slow cooker pepper steak is simmered with crisp onions and peppers in a rich gravy for an easy weeknight meal.

Prep Time30

Cook Time4

Total Time4 30

Course: Main Course

Cuisine: American

Keyword: Slow Cooker Pepper Steak, Slow Cooker Pepper Steak Recipe

Servings:

Calories: 461kcal

Ingredients

2 tablespoons olive oil
3 pounds top round London broil, sliced into ½ x 2-inch long strips
2 cups very hot water
2 teaspoons ZOUP! Culinary Concentrate - Beef Base with Bone Broth
¾ cup low-sodium soy sauce
¼ cup light brown sugar
2 tablespoons minced garlic
2 tablespoons grated ginger
2 tablespoons seasoned rice wine vinegar
¼ teaspoon black pepper
¼ teaspoon red pepper flakes
2 cups red bell pepper, sliced into ½ x 2-inch strips (approximately 2 peppers)
2 cups green bell pepper sliced into ½ x 2-inch strips (approximately 2 peppers)
2 cups yellow onion, sliced into ½-inch strips (approximately 2 medium onions)
4 tablespoons cornstarch
3 tablespoons cool water

Instructions

In a large skillet on high heat, add the olive oil and brown half of your sliced beef strips for 3 to 5 minutes. Transfer to a plate then brown the second half of your beef strips and place them on the plate with the other browned beef strips. You are not looking to cook your beef strips completely at this point, only getting a little color to the beef before adding it to the slow cooker. You should still have some pink to your beef and it will finish cooking as it cooks in the slow cooker.
In a liquid measuring cup, add the 2 cups of very hot water and the ZOUP! Culinary Concentrate Beef Base with Bone Broth. Stir until the beef base has dissolved completely into the hot water to create a broth. Set aside.
In a separate liquid measuring cup, to make the sauce, add the soy sauce, light brown sugar, minced garlic, grated ginger, seasoned rice wine vinegar, black pepper, and red pepper flakes. Stir all the ingredients together until well combined and the light brown sugar has dissolved. Set aside.
To a 6-quart slow cooker, add the sliced onions, sliced red bell pepper, and sliced green bell pepper. Top that with the browned beef slices.
Pour the liquid beef base broth and the sauce mix over the beef slices, peppers and onions.
Put the lid on the slow cooker and set it to HIGH for 3½ hours.
In a small bowl, add the cornstarch and 3 tablespoons of cool water. Stir to create a slurry.
Remove the lid of the slow cooker and stir the cornstarch slurry into the pepper steak and allow the sauce to thicken for up to 30 minutes.

Notes

This recipe calls for top round London broil as the beef to be used for the slices. You can save a lot of prep time by buying beef that is already sliced and labeled ‘for fajitas’. It is the same type of beef but the butcher has done all the slicing for you.

If you plan on preparing your slow cooker pepper steak in the morning before going off for the day, you can cook it on LOW for 6 to 8 hours.
You are not looking to cook your beef strips completely at this point, only getting a little color to the beef before adding it to the slow cooker. You should still have some pink to your beef and it will finish cooking as it cooks in the slow cooker. If you have a slow cooker with the ‘Sear’ setting then you can save this step with the skillet and just brown your beef slices directly in your slow cooker.
Make sure that you keep all your slices of onions, bell peppers, and beef roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.

While your sauce is thickening with the added cornstarch slurry, you can boil your rice. I like to keep it easy and make the boil-in-bag varieties of jasmine or brown rice.

Nutrition