Perfect! Slow cooker pepper steak is a great way to get tender beef and flavorful vegetables with minimal effort. Using a slow cooker lets the beef soak in all the sauce and spices while keeping it juicy. Here’s a detailed recipe:
Slow Cooker Pepper Steak
Ingredients (serves 4):
- 1 ½ lbs (680 g) beef sirloin or flank steak, thinly sliced against the grain
- 2–3 bell peppers, sliced into strips
- 1 medium onion, sliced into wedges
- 2–3 cloves garlic, minced
- ½ cup beef broth
- ¼ cup soy sauce
- 2 tbsp oyster sauce (optional for richness)
- 1 tbsp cornstarch
- 1 tsp sugar
- ½ tsp black pepper (or more to taste)
- 1–2 tbsp vegetable oil for browning (optional)
Instructions
1. Prep the beef (optional but recommended):
- Slice beef thinly against the grain.
- Optional: lightly toss with 1 tsp soy sauce and ½ tsp cornstarch to tenderize.
2. Brown the beef (optional, adds flavor):
- Heat 1–2 tbsp oil in a skillet over medium-high heat.
- Quickly sear beef slices 1–2 minutes per side until browned.
- Transfer to the slow cooker.
3. Add vegetables:
- Add bell peppers, onion, and garlic on top of the beef.
4. Mix the sauce:
- In a small bowl, whisk together beef broth, soy sauce, oyster sauce, cornstarch, sugar, and black pepper.
- Pour over beef and vegetables.
5. Slow cook:
- Cover and cook on low 6–8 hours or high 3–4 hours, until beef is tender.
- Stir gently once or twice if possible.
6. Finish and serve:
- The sauce will thicken slightly thanks to the cornstarch.
- Serve over steamed rice or noodles.
Tips for Success
- Slice against the grain: Keeps beef tender.
- Don’t skip browning: Adds deep flavor, though it’s optional.
- Adjust sauce thickness: If too thin at the end, remove lid and cook on high 10–15 minutes to reduce, or mix a little extra cornstarch with water and stir in.
- Veggie texture: Bell peppers stay soft but not mushy in slow cooker; if you like them crisper, add them in the last 30–60 minutes.
If you want, I can give a “weeknight quick slow cooker pepper steak” version that uses fewer ingredients and comes out tender in under 4 hours while still being full of flavor. It’s great if you don’t have a whole day to wait.
Do you want me to give that version?
