Introduction:
Pepper steak is a beloved dish that you’ll often find on Chinese takeout menus, known for its tender beef and colorful bell peppers cooked in a savory, slightly sweet sauce. If you’re craving this dish but want to make it at home with minimal effort, this slow cooker pepper steak recipe is the perfect solution. With the help of your trusty slow cooker, you can effortlessly prepare a flavorful, hearty meal that’s sure to satisfy the whole family. This dish is made with tender strips of beef, vibrant bell peppers, and a savory soy-ginger sauce that strikes a perfect balance between sweet and savory, with just the right amount of pepper to add depth of flavor.
Ingredients:
1 pound of beef sirloin or flank steak, thinly sliced against the grain
2 tablespoons vegetable oil
1 large onion, thinly sliced
2 bell peppers (red and green), sliced into strips
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1/4 cup soy sauce (low-sodium recommended)
2 tablespoons oyster sauce
1 tablespoon brown sugar
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional for extra heat)
1 cup beef broth
2 tablespoons cornstarch mixed with 2 tablespoons cold water (for thickening)
Cooked rice (for serving)
Instructions:
Prep the Beef and Vegetables:
Begin by slicing your beef into thin strips, ensuring it’s cut against the grain for maximum tenderness. Slice the bell peppers and onion into strips, and mince the garlic and ginger.
Sear the Beef (Optional):
Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Quickly sear the beef strips for 2-3 minutes, just until browned on the edges. This step is optional but helps to develop a richer flavor. Once browned, transfer the beef to your slow cooker.
Prepare the Sauce:
In the same skillet, add another tablespoon of oil, then sauté the onion, bell peppers, garlic, and ginger for about 3-4 minutes until the vegetables start to soften. Transfer the sautéed vegetables to the slow cooker with the beef.
Make the Sauce:
In a bowl, whisk together the soy sauce, oyster sauce, brown sugar, black pepper, and beef broth. Pour this sauce mixture over the beef and vegetables in the slow cooker. Stir to combine everything evenly.
Slow Cook:
Cover the slow cooker and set it to cook on low for 4-5 hours or on high for 2-3 hours, until the beef is tender and the flavors have melded together.
Thicken the Sauce:
About 30 minutes before serving, mix the cornstarch with cold water to create a slurry. Stir this mixture into the slow cooker to thicken the sauce. Allow it to cook for the remaining time, stirring occasionally.
Serve:
Once the beef is tender and the sauce has thickened, serve the pepper steak over a bed of freshly steamed rice. Enjoy this savory, tender dish that tastes just like your favorite takeout!
Tips for Serving and Storing:
Serving:
Pepper steak pairs perfectly with steamed rice, but you can also serve it over noodles or even a bed of sautéed vegetables for a low-carb option.
Storing Leftovers:
Leftover pepper steak can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a splash of water or broth to help loosen the sauce if necessary.
Freezing:
If you want to store the dish for a longer period, you can freeze the cooked pepper steak in a freezer-safe container for up to 2-3 months. When ready to enjoy, thaw it overnight in the fridge and reheat it on the stove.
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