- Prep the steak: Season beef chunks with black pepper and paprika. Optionally, sear in a hot skillet for 2–3 minutes per side until lightly browned to enhance flavor.
- Load the slow cooker: Place the beef, chopped bell peppers, onion, garlic, beef broth, soy sauce, brown sugar, and Worcestershire sauce into the slow cooker. Stir to combine.
- Cook: Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the beef is tender and the vegetables are cooked through.
- Thicken the sauce: In the last 30 minutes of cooking, mix cornstarch with water to create a slurry. Stir into the slow cooker to thicken the sauce.
- Serve: Spoon the tender pepper steak over cooked egg noodles or rice. Garnish with parsley if desired and serve warm.
Serving and Storage:
Slow Cooker Pepper Steak is best enjoyed hot over a bed of noodles or rice, which soaks up the flavorful sauce. For a complete meal, serve alongside steamed vegetables or a simple green salad.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through. The sauce may thicken upon refrigeration, so stir in a splash of broth or water when reheating if needed.
Tips:
- Searing the beef before adding it to the slow cooker enhances flavor but is optional.
- Use a mix of bell pepper colors for a visually appealing dish.
- Adjust the soy sauce and brown sugar to taste for a sweeter or saltier sauce.
- Be careful not to overcook; slow cooker times may vary depending on meat size.
- Fresh parsley adds color and freshness as a garnish.
Conclusion:
Slow Cooker Pepper Steak is an easy, comforting meal that delivers tender beef, crisp-tender peppers, and a rich, savory sauce with minimal effort. Its slow-cooked flavors and one-pot convenience make it an ideal dish for busy schedules, family dinners, or casual entertaining.
Once you try this recipe, the combination of succulent beef and sweet-savory sauce will make it a regular in your slow cooker rotation.
FAQ:
Can I use other cuts of beef?
Yes, sirloin, chuck, or stew meat all work well. Choose cuts that become tender with slow cooking.
Can I make this without a slow cooker?
Yes, simmer on the stovetop over low heat for 2–3 hours until beef is tender.
Can I add more vegetables?
Yes, onions, carrots, or mushrooms can be added to the slow cooker for extra flavor and nutrition.
How can I make the sauce thicker?
Use the cornstarch slurry as directed or let the sauce cook uncovered for the last 30 minutes to reduce it naturally.
Can I freeze leftovers?
Yes, freeze cooked pepper steak in airtight containers for up to 2 months. Thaw overnight in the refrigerator before reheating.