This slow cooker pepper steak is one of those cozy, no-fuss dinners that makes the whole house smell like someone’s been cooking all day—without you actually being in the kitchen. Pepper steak has its roots in Chinese-American cooking, with tender strips of beef, peppers, and a savory sauce that’s perfect over rice. This version keeps things extra simple with just five ingredients and a slow cooker, which means you can toss everything in before work or school and come home to a warm, comforting meal. It’s a wonderful option for busy weeknights, family dinners, or those days when you want something homemade but don’t have the energy for a big production.
This pepper steak is wonderful spooned over a bed of steamed white or brown rice so it can soak up all that savory sauce. Egg noodles or mashed potatoes also work nicely if your family isn’t in a rice mood. Add a simple veggie on the side—like steamed broccoli, green beans, or a tossed salad—to round things out. If you like a little crunch, you can sprinkle sesame seeds or sliced green onions on top right before serving. For younger or pickier eaters, serve the beef and peppers in a divided plate with plain rice on the side so they can choose what to mix together.
5-Ingredient Slow Cooker Pepper SteakServings: 4-6 servings
Ingredients
2 pounds beef sirloin or flank steak, sliced into thin strips
2 large bell peppers (any color), sliced into strips
1 medium onion, sliced (optional but recommended if your family likes onion)
3/4 cup low-sodium soy sauce
1/2 cup beef broth
2 tablespoons brown sugar
2 tablespoons cornstarch (optional, for thickening at the end)
Cooked rice or noodles, for serving (not counted in the 5 main ingredients)
Directions
Place the sliced beef strips in the bottom of your slow cooker.
Layer the sliced bell peppers and onion (if using) over the beef.
In a small bowl, whisk together the soy sauce, beef broth, and brown sugar until the sugar is mostly dissolved.
Pour the sauce mixture evenly over the beef and vegetables in the slow cooker.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is very tender and the peppers are soft.
If you prefer a thicker sauce, about 20 minutes before serving, whisk the cornstarch with 2–3 tablespoons of cold water to make a slurry. Stir it into the slow cooker, cover, and let it cook on HIGH for another 15–20 minutes until the sauce thickens.
Taste and adjust seasoning if needed (you can add a splash more soy sauce or a pinch of brown sugar).
Serve the pepper steak over hot cooked rice or noodles, spooning extra sauce over the top.
Variations & Tips
For picky eaters, you can reduce the amount of peppers and add more beef, then serve the peppers on the side so kids can try a small amount without feeling overwhelmed. If your family likes a little sweetness, use red, yellow, or orange bell peppers and add an extra tablespoon of brown sugar to the sauce. To make it a bit lighter, you can use low-sodium soy sauce and trim any visible fat from the beef before cooking. For extra flavor, add 1–2 cloves of minced garlic or a teaspoon of grated ginger to the sauce (this will technically add more than five ingredients, but it’s a nice upgrade when you have time). If someone in your house doesn’t love onions, leave them out and just use peppers—no need to change anything else. To stretch the meal, stir in a bag of thawed frozen stir-fry vegetables during the last 30–45 minutes of cooking. And if you’re cooking for a crowd, this recipe doubles easily; just use a larger slow cooker and add a splash more broth if things look too thick.
