This slow cooker pepper steak is a six-ingredient, pile-it-in-and-walk-away kind of dinner that tastes like you fussed. The method is as straightforward as the headline promises: raw beef strips go into the slow cooker first, then a generous layer of sliced bell peppers, plus just four pantry-friendly ingredients for flavor and sauce. Pepper steak in American home kitchens grew out of Chinese-American stir-fries—usually done hot and fast in a wok—but here we borrow the same basic flavors and let time and gentle heat do the work. It’s a hearty, family-style meal that tends to disappear quickly, especially on busy weeknights when everyone’s hungry at once.
Serve the pepper steak over hot white rice, brown rice, or buttered egg noodles so the savory juices have something to soak into. A simple side of steamed broccoli or green beans works well, as does a crisp green salad with a light vinaigrette to balance the richness. If you like a bit of heat, pass red pepper flakes or sliced fresh chiles at the table. Leftovers reheat nicely and can be tucked into warm tortillas with a little cheese for next-day pepper steak wraps.
Slow Cooker 6-Ingredient Pepper SteakServings: 4
Ingredients
2 pounds beef sirloin or flank steak, sliced into 1/2-inch-thick strips
3 large bell peppers (any colors), cored and thinly sliced
1 medium yellow onion, thinly sliced
1/2 cup low-sodium soy sauce
1/3 cup beef broth or water
2 tablespoons cornstarch
Directions
Lay the sliced beef strips evenly in the bottom of a 5- to 6-quart slow cooker, spreading them out into a relatively even layer so they cook at the same rate.
Pile the sliced bell peppers and sliced onion directly on top of the raw beef in the slow cooker. The vegetables should form a colorful, generous mound over the meat—this layering helps keep the peppers tender but not mushy as they steam on top.
In a small bowl, whisk together the soy sauce and beef broth (or water) until combined. Pour this mixture evenly over the peppers and beef in the slow cooker, trying to moisten as much of the surface as possible.
Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is very tender and the peppers are soft but still hold their shape.
About 20 minutes before serving, stir the cornstarch with 3 tablespoons of cold water in a small bowl until completely smooth. Remove the slow cooker lid and gently stir the beef and peppers to combine the layers.
Stir the cornstarch slurry into the slow cooker, mixing it into the cooking liquid. Cover and cook on HIGH for another 15 to 20 minutes, or until the sauce has thickened enough to lightly coat the beef and peppers.
Taste and adjust seasoning if needed, adding a splash more soy sauce for saltiness or a tablespoon of water if the sauce is thicker than you like. Serve the pepper steak hot with plenty of the savory sauce spooned over your chosen side.
Variations & Tips
For a touch of sweetness similar to many takeout-style pepper steak dishes, add 1 to 2 tablespoons of brown sugar or honey to the soy sauce and broth mixture before pouring it into the slow cooker. If you prefer a bit of heat, stir in 1/2 teaspoon of crushed red pepper flakes or a sliced jalapeño along with the bell peppers. You can swap part of the soy sauce for oyster sauce or hoisin for a deeper, slightly caramelized flavor, though that will technically add an extra ingredient. For leaner results, use top round or sirloin tip and slice it thinly across the grain; just know these cuts can be a bit firmer than flank or traditional sirloin. To keep the recipe close to six ingredients but add more vegetables, tuck a handful of sliced mushrooms or snap peas on top of the peppers in the last hour of cooking so they stay pleasantly firm. If you need a gluten-free version, choose a certified gluten-free tamari in place of regular soy sauce and confirm your broth is gluten-free as well.
