Slow Cooker Pepper Steak

Course: Entree / Slow Cooker

Cuisine: Chinese / Asian

Prep Time: 15

Cook Time: 6 10

Total Time: 6 25

Servings:

Calories: 392kcal

Author: Kris Longwell

This delicious recipe features tender beef and crisp bell peppers simmered in a savory sauce, making for an easy, flavorful meal perfect over steamed rice. Your slow cooker does most of the work for you! An instant family favorite.

Print Recipe

Equipment

Slow-cooker 7 or 8 quart

Ingredients

For the Sauce

2 teaspoon garlic minced
2 teaspoon ginger minced
¼ cup hoisin sauce
½ cup beef broth or stock
⅓ cup soy sauce
1 tablespoon dark brown sugar
½ teaspoon red pepper flakes
2 tablespoon cornstarch

For the Pepper Steak

2 tablespoon sesame seed oil
1½ lbs top sirloin cut into strips
1 medium onion cut into strips
3 bell peppers stemmed, seeded, and cut into strips
steamed white rice for serving

Instructions

In a medium bowl, mix together the sauce ingredients. Whisk until the cornstarch has dissolved. Set aside.
2 teaspoon garlic, 2 teaspoon ginger, ¼ cup hoisin sauce, ½ cup beef broth, ⅓ cup soy sauce, 1 tablespoon dark brown sugar, ½ teaspoon red pepper flakes, 2 tablespoon cornstarch
Heat the sesame oil in a large skillet over medium-high heat. Add the beef and sear for a few minutes on each side, until just browned. Set aside. Discard excess grease safely.
2 tablespoon sesame seed oil, 1½ lbs top sirloin
Place the bell pepper and onion strips in the bottom of your slow cooker.
1 medium onion, 3 bell peppers
Top with the seared beef and pour the sauce over the top.
Cook on LOW for 6 to 8 hours. In the last 15 minutes of cooking, remove the lid and stir the sauce. Stir occasionally as the sauce thickens.
Serve at once with steamed rice!
steamed white rice

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Round steak, flank steak, skirt steak, or stew meat are all good choices for the beef. No need for an expensive cut since the meat will become tender as it slow cooks.

Dried ginger can be substituted for fresh; however, fresh will deliver a more authentic flavor. If using dried, go with just 1 tsp.

Leftovers are even better the next day. Store in an air-tight container with a lid in the fridge for 5 to 6 days. Reheat in skillet on the stove or in a covered (with foil) dish in a 325°F oven until heated through, usually about 15 to 20 minutes.

Nutrition

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