Introduction

Pepper steak is one of those cozy, no-stress dinners that tastes like you worked way harder than you did. Thin strips of beef cook low and slow until they’re tender, while bell peppers and onions soften into a sweet, colorful mix. Everything gets wrapped in a savory sauce that’s rich with tomatoes, soy sauce, and a touch of sugar—just enough to balance the saltiness and bring out the natural sweetness of the vegetables.

This slow cooker version is especially great for busy days. You do a quick browning step (optional but highly recommended for better flavor), then let the slow cooker do the rest. By dinnertime you’ll have a warm, saucy beef-and-pepper mixture that’s perfect over rice, noodles, or even mashed potatoes. It also holds up well for leftovers, making it a solid meal prep option.

Why You’ll Love This Recipe

• Big flavor, minimal effort: A short prep session turns into a slow-cooked dinner that tastes deep and savory.

• Tender beef every time: Low-and-slow cooking breaks down tougher cuts beautifully.

• Family-friendly: Mild, comforting flavors with optional heat for spice lovers.

• Great for leftovers: The sauce thickens and tastes even better the next day.

Equipment

• 4-quart slow cooker (or larger)

• Large skillet (for browning the beef)

• Cutting board + knife

• Measuring cups and spoons

• Small bowl (for bouillon + cornstarch mixture)

• Whisk or fork

• Tongs or a wooden spoon

• Rice cooker or pot (for serving rice)

Ingredients

Main Ingredients

• 2 lb beef sirloin, round, or chuck, cut into 1/2 × 2-inch strips

• 1/4 tsp garlic powder

• 3 Tbsp vegetable oil

• 1 beef bouillon cube

• 1/4 cup hot water

• 1 Tbsp cornstarch

• 2 large bell peppers (any color), cut into 1-inch pieces (about 2 cups)

• 1 (14.5-oz) can stewed tomatoes, undrained

• 1/2 cup chopped onion

• 3 Tbsp less-sodium soy sauce

• 1 tsp sugar

• 1/4 tsp salt

• 3 cups hot cooked rice (for serving)

Optional Ingredients

• Crushed red pepper (for serving)

• Extra vegetables: mushrooms, snap peas, or carrots (add with peppers)

• Fresh garnish: sliced green onions or sesame seeds

• For extra thickness: an additional 1–2 tsp cornstarch mixed with water (added at the end)

Instructions

Step 1: Preparation

1. Slice the beef into strips (aim for similar thickness so it cooks evenly).

2. Chop the bell peppers into chunky 1-inch pieces and dice the onion.

3. Sprinkle the beef strips with garlic powder (and a pinch of pepper if you like).

4. Set your slow cooker on the counter so it’s ready to load.

Step 2: Mixing / Assembling

1. Heat vegetable oil in a large skillet over medium heat.

2. Add the beef in batches and brown quickly, about 5 minutes total, stirring just until most pieces have color.

   • This step builds flavor and helps the beef taste richer in the final sauce.

3. Transfer browned beef to the slow cooker.

Step 3: Cooking / Slow Cooking

1. In a small bowl, dissolve the bouillon cube in hot water.

2. Whisk in cornstarch until completely smooth (no lumps).

3. Pour the bouillon mixture into the slow cooker and stir to coat the beef.

4. Add bell peppers, stewed tomatoes (with juices), onion, soy sauce, sugar, and salt. Stir gently.

5. Cover and cook:

   • Low: 6–8 hours

   • High: 3–4 hours
     Cook until the beef is tender and the vegetables are soft but not falling apart.

Step 4: Resting / Finishing

1. Taste the sauce and adjust:

   • Want it saltier? Add a tiny splash of soy sauce.

   • Want it sweeter? Add a pinch more sugar.

   • Want heat? Sprinkle crushed red pepper on top when serving.

2. If you prefer a thicker sauce, stir in a quick slurry (1 tsp cornstarch + 1 Tbsp cold water), then cook on High for 10–15 minutes with the lid on.

3. Serve hot over cooked rice.

Tips & Notes

• Tip for best texture: Cut beef strips across the grain when possible—this shortens the muscle fibers and makes each bite more tender.

• Tip for flavor enhancement: Browning the beef first adds a deeper, “restaurant-style” taste.

• Common mistake to avoid: Adding cornstarch directly into the slow cooker without dissolving first can create lumps. Always whisk it smooth in hot water or broth.

• Optional substitutions:

  • Use chuck for extra tenderness (great for slow cooking).

  • Swap stewed tomatoes for diced tomatoes if that’s what you have (the sauce will be slightly less seasoned).

  • Serve with rice, egg noodles, or even cauliflower rice for a lighter option.

Variations

Ingredient Variations

• Stir-fry style finish: Add sliced mushrooms in the last 45–60 minutes so they don’t overcook.

• Extra pepper-forward: Use 3 bell peppers instead of 2 for a more veggie-heavy bowl.

• Sweet-and-spicy: Add crushed red pepper plus a drizzle of honey at the end.

Dietary Variations

• Gluten-free: Use gluten-free soy sauce (or tamari) and confirm bouillon is gluten-free.

• Lower sodium: Use a low-sodium bouillon option and reduce soy sauce slightly; brighten with a splash of vinegar or lemon at the end for more “pop.”

• Lower carb: Serve over cauliflower rice or roasted veggies instead of white rice.

Storage & Make-Ahead

• How to store leftovers: Cool completely, then transfer to airtight containers.

• Refrigerator duration: Up to 4 days.

• Freezer instructions: Freeze the pepper steak (without rice) up to 2 months. Thaw overnight in the fridge.

• Make-ahead tips:

  • Chop peppers/onion the night before and refrigerate.

  • Brown the beef ahead of time, cool, and store in the fridge—then dump everything into the slow cooker in the morning.

Serving Suggestions

• Side dishes: Steamed green beans, roasted broccoli, or a simple cucumber salad.

• Salads: Crisp romaine salad with a light vinaigrette balances the rich sauce.

• Bread or grains: Rice is classic, but jasmine rice, brown rice, or noodles also work great.

• Beverage pairings: Iced tea, sparkling water with lemon, or ginger ale.

Time Breakdown

• Preparation Time: 30 minutes

• Cooking Time: 6 hours (Low) or 3–4 hours (High)

• Total Time: 6 hours 30 minutes (using Low setting)

Servings

• Serves: 6

Nutrition per serving (about 1 cup beef & vegetables + 1/2 cup rice)

• Calories: ~318

• Protein: ~32g

• Carbs: ~31g

• Fat: ~6g

• Sodium: ~968mg

Frequently Asked Questions

Can I use leftovers or substitutions?

Yes. Sirloin, round, and chuck all work—chuck is especially forgiving in the slow cooker. You can also swap bell peppers for a mix of peppers and mushrooms or add carrots for sweetness.

Can I make this recipe ahead of time?

Definitely. This dish is even better after it sits because the flavors deepen. Make it the day before and reheat gently.

How do I reheat it properly?

Reheat on the stove over medium-low heat with a splash of water if the sauce thickened too much. Microwave works too—stir halfway through for even heating.

Can I freeze this recipe?

Yes. Freeze the beef-and-vegetable mixture without the rice. Thaw overnight and reheat; make fresh rice for serving.

Conclusion

Slow Cooker Pepper Steak is the kind of dependable dinner that checks every box: tender beef, colorful peppers, a savory sauce, and a hands-off cooking method that makes life easier. Serve it over hot rice, add a pinch of crushed red pepper if you want a kick, and enjoy a cozy meal that tastes like comfort in a bowl.