Here’s a classic and easy recipe for Slow Cooker Pepper Steak with Onions. It’s tender, savory, and perfect served over rice or noodles.
Slow Cooker Pepper Steak with Onions
Why You’ll Love It
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Tender beef with bell peppers and onions in a savory tomato-based sauce
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Hands-off cooking — the slow cooker does the work
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Budget-friendly using stew meat or round steak
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Great for meal prep and leftovers
Ingredients
| Amount | Ingredient |
|---|---|
| 2 lbs | beef sirloin, round steak, or stew meat, cut into thin strips |
| 2 large | green bell peppers, sliced into strips |
| 1 large | red bell pepper, sliced into strips (optional) |
| 1 large | onion, sliced |
| 3 cloves | garlic, minced |
| 1 can (14.5 oz) | diced tomatoes, undrained |
| 1 can (8 oz) | tomato sauce |
| 1/4 cup | low-sodium soy sauce |
| 1 tbsp | Worcestershire sauce |
| 1 tbsp | brown sugar |
| 1 tsp | ground ginger |
| 1/2 tsp | black pepper |
| 1/4 tsp | red pepper flakes (optional) |
| 2 tbsp | cornstarch |
| 3 tbsp | cold water |
For serving:
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Cooked white rice, brown rice, or egg noodles
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Sliced green onions or sesame seeds (optional garnish)
Instructions
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Prep the slow cooker
Lightly grease a 4–6 quart slow cooker. -
Add beef and vegetables
Place the beef strips, bell peppers, onion, and garlic into the slow cooker. -
Make the sauce
In a medium bowl, whisk together the diced tomatoes, tomato sauce, soy sauce, Worcestershire sauce, brown sugar, ground ginger, black pepper, and red pepper flakes if using. -
Combine
Pour the sauce over the beef and vegetables. Stir to coat everything evenly. -
Cook
Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours, until the beef is tender. -
Thicken the sauce
About 30 minutes before serving, whisk the cornstarch and cold water together in a small bowl until smooth. Stir into the slow cooker. Cover and cook on HIGH for 20–30 minutes, until the sauce thickens. -
Serve
Taste and adjust seasoning if needed. Serve hot over rice or noodles. Garnish with green onions or sesame seeds if desired.
Tips
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Best cuts of beef – Chuck roast, round steak, sirloin tip, or flank steak work well. Stew meat is also great for convenience.
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Add the peppers later – If you prefer firmer bell peppers, add them during the last 1–1.5 hours of cooking instead of at the start.
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Make it spicy – Add extra red pepper flakes or a dash of sriracha.
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Gluten-free option – Use tamari or coconut aminos instead of soy sauce.
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Freezer-friendly – Cool completely and freeze in an airtight container for up to 3 months.
Storage
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Refrigerate leftovers in an airtight container for up to 4 days.
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Reheat gently on the stovetop or in the microwave.
Would you like a stovetop or Instant Pot version as well?