Slow Cooker Pepper Steak (Better Than Takeout)

Crockpot Pepper Steak

Tender beef strips, soft bell peppers, and onions simmer in a rich, savory sauce that tastes like your favorite Chinese takeout—only easier and made right in your slow cooker.

Prep Time: 15 minutes
Cook Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 6

Ingredients

For the Pepper Steak

• 2 lbs beef strips
  • (Or top sirloin or round steak cut into ½-inch strips)
• 1 green bell pepper, sliced thick
• 1 red bell pepper, sliced thick
• 1 white onion, sliced

For the Sauce

• ½ cup water
• 2 beef bouillon cubes
• 3 Tbsp soy sauce
• 1 tsp Worcestershire sauce
• ¼ tsp ground ginger
• ¼ tsp garlic powder
• ½ tsp black pepper
• 2 tsp brown sugar
  • (Honey or white sugar also work)
• 1 Tbsp cornstarch
• ¼ tsp red pepper flakes (optional, for heat)

Step-by-Step Instructions

1. Build the bouillon base
   • Add the water and beef bouillon cubes to a small microwave-safe bowl.
   • Microwave for about 30 seconds, then stir and mash with the back of a spoon until the cubes dissolve.
   • If you don’t use a microwave, heat the water on the stovetop and dissolve the cubes there.
2. Whisk together the sauce
   • To the hot bouillon mixture, add soy sauce, Worcestershire sauce, ground ginger, garlic powder, black pepper, brown sugar, and cornstarch.
   • Add red pepper flakes if you want a spicy sauce.
   • Whisk until the mixture is smooth and no cornstarch lumps remain.
   • Pour this sauce into the bottom of your slow cooker.
3. Layer in the beef and veggies
   • Place the beef strips on top of the sauce in an even layer.
   • Add the sliced onion over the beef.
   • Top with the sliced red and green bell peppers.
   • Do not stir; the sauce will work its way through as it cooks.
4. Slow cook until tender
   • Cover and cook on LOW for 5 hours, or until the beef is very tender and the peppers and onions are soft but still holding their shape.
   • Avoid lifting the lid too often so the heat and moisture stay inside.
5. Adjust the sauce if needed
   • Once cooked, give the mixture a good stir to coat everything in the sauce.
   • If you want the sauce a bit thicker, mix 1 extra teaspoon cornstarch with 1 Tbsp cold water, stir into the slow cooker, and cook on HIGH for an additional 10–15 minutes.
6. Serve hot
   • Spoon the pepper steak and sauce over freshly cooked white rice, brown rice, noodles, or quinoa.
   • Garnish with a little extra black pepper or sliced green onion if you like.

Pro Tips

1. Slice peppers and onions thick
   Thick slices hold up better to slow cooking and keep some texture instead of turning mushy.
2. Use bouillon for a bold sauce
   Bouillon cubes plus a small amount of water create a more concentrated, “restaurant-style” sauce than using a lot of regular broth.
3. Make it a freezer dump meal
   Add the raw beef, onions, and peppers to a freezer bag. Mix and cool the sauce, pour it into the bag, seal, and freeze up to 3 months. Thaw in the fridge overnight and cook as directed.

Nutrition Info

Approximate per serving (1 of 6, without rice or noodles):

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Crockpot Pepper Steak

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• Author: carlosramirez
• Total Time: 315
• Yield: 6 servings
• Diet: Beef

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Description

Tender beef strips, soft bell peppers, and onions simmer in a rich, savory sauce that tastes like your favorite Chinese takeout—only easier and made right in your slow cooker.

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Ingredients

• 2 lbs beef strips (Or top sirloin or round steak cut into ½-inch strips)
• 1 green bell pepper, sliced thick
• 1 red bell pepper, sliced thick
• 1 white onion, sliced
• ½ cup water
• 2 beef bouillon cubes
• 3 Tbsp soy sauce
• 1 tsp Worcestershire sauce
• ¼ tsp ground ginger
• ¼ tsp garlic powder
• ½ tsp black pepper
• 2 tsp brown sugar (Honey or white sugar also work)
• 1 Tbsp cornstarch
• ¼ tsp red pepper flakes (optional, for heat)

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Instructions

1. Add the water and beef bouillon cubes to a small microwave-safe bowl and microwave for about 30 seconds until dissolved.
2. Whisk together the sauce ingredients: soy sauce, Worcestershire sauce, ground ginger, garlic powder, black pepper, brown sugar, and cornstarch until smooth.
3. Pour the sauce into the bottom of your slow cooker.
4. Layer beef strips over the sauce evenly.
5. Add sliced onion, followed by sliced red and green bell peppers; do not stir.
6. Cover and cook on LOW for 5 hours until beef is tender.
7. After cooking, stir to coat everything in the sauce; thicken if desired by adding cornstarch mixed with cold water.
8. Serve hot over rice, noodles, or quinoa, garnished with black pepper or green onion.

Notes

Slice peppers and onions thick to maintain texture. Use bouillon for a more concentrated sauce. This can be made ahead as a freezer meal.

• Prep Time: 15
• Cook Time: 300
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Chinese