Slow Cooker Pepper Steak

A plate of rice, broccoli, and pepper steak.

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Slow Cooker Pepper Steak

This Slow Cooker Pepper Steak is an easy and flavorful weeknight Chinese-inspired meal with just 10 ingredients that are mainly found in your pantry. Plus it only takes 15 minutes to prep since the Crockpot does all the work for you! Ideal for meal prep, this is a foolproof flavorful beef dinner that everyone loves.

Prep Time15

Cook Time6

Total Time6 15

Course: Main Course

Cuisine: Asian

Keyword: crockpot

Servings: Servings

Calories: 446kcal

Ingredients

2-2 1/2 pounds flank steak cut into strips
6 tablespoons cornstarch divided
2 tablespoons butter or olive oil
3 cups beef broth regular or reduced sodium
1/2 cup soy sauce regular or reduced sodium
1/2 cup brown sugar or brown sugar substitute
1 teaspoon ground ginger
1 teaspoon garlic powder
4 bell peppers thick sliced
1 large onion thick sliced
1 teaspoon salt or amount as desired.
1/2 teaspoon black pepper or amount as desired
Optional bases: rice, potatoes noodles, or zoodles
Optional garnishes: green onions and sesame seeds

Instructions

Cut steak into ½-inch strips. In a Ziploc bag or large bowl, add steak and 1/4 cup of the cornstarch. Shake until each piece is coated well
To a Crockpot, add beef broth, soy sauce, brown sugar substitute or brown sugar, ground ginger, garlic powder, salt, and black pepper. Stir until combined well.
Stir in the coated flank steak and butter into the mixture.
Top the mixture with bell peppers and onion. (Note: If you prefer crispier peppers and onions, fold into the mixture when 1 hour of cook time remains on low heat or 30 minutes remains on high heat).
Cook on high 4-5 hours or on low 6-7 hours or until tender.
If you desire a thicker sauce texture, whisk together the remaining cornstarch and 2 tablespoons water in a small bowl. Once combined, stir the cornstarch slurry into the crockpot. Cover and cook on high heat or until desired consistency is reached.
Serve over rice, mashed potatoes, zoodles, or noodles!

Video

Notes

Storage:

The best part about this slow cooker pepper beef is that it refrigerates and freezes beautifully! We recommend you make a double batch and freeze it for a later date - that's truly a pro meal prep tip.

For the fridge, simply store in an airtight container for up to 4 days. While in the freezer, you can freeze for up to 2 months.

Reheat in the microwave for a couple of minutes or in a skillet on the stove over medium-low heat until warmed through.

Tips:

Optional to sear the steak first. You can sear the steak first on the stovetop before placing into the slow cooker to add a nice crust and flavor to the outside of the meat.

Use cornstarch to thicken the sauce to your liking. There's cornstarch in the sauce mixture to start when cooking the steak.
- If the sauce is still too watery after the steak has finished cooking, make a slurry by mixing 2 tablespoons cornstarch with 2 tablespoons water. Stir this into the steak mixture and cook on high heat until thickened.

Add the veggies in later for a crisper texture. If you prefer your vegetables with a crisper texture, add them to the crock pot just one hour before serving.

Customize with your favorite veggies. We use peppers and onions in our version, but you can also use baby corn, bok choy, or broccoli!

Nutrition

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