Need an easy, better-than-takeout slow cooker meal? This Slow Cooker Pepper Steak recipe combines fresh ingredients to create tender strips of beef and colorful peppers in a sweet-savory glaze. Start it in the morning and serve hot over fluffy rice for a satisfying dinner.
Ingredients Needed
This recipe uses a short list of pantry staples to build its signature umami-forward sauce. Once you have these on hand, you can easily adapt the flavors for other Asian-inspired slow cooker meals.
Meat and Veggies:
- Flat iron steak – A well-marbled cut that stays tender when slow-cooked. You can also use flank or skirt steak.
- Bell peppers – One red and one green pepper are classic for color and balance.
- Small yellow onion – Adds mild sweetness and depth.
Sauce:
- Tapioca flour – A great thickener that creates a glossy, glaze-like sauce without over-thickening.
- Garlic and ginger pastes – Convenient and easy to blend into the sauce; fresh minced garlic and ginger work too.
- Soy sauce – Adds saltiness and helps tenderize the meat. Use tamari for a gluten-free alternative.
- Beef broth – Builds savory depth in the sauce.
- Honey – Balances the savory elements with a touch of sweetness and helps form a glaze.
- Pepper – Coarsely ground pepper adds texture and heat.
How To Make Slow Cooker Pepper Steak
- Thinly slice the steak against the grain for tender bites.
- Remove stems, ribs, and seeds from the peppers and cut into thin strips.
- Peel the onion, trim the ends, and slice thinly or into petals.
- Place the steak and vegetables into the slow cooker.
- In a small bowl, whisk the tapioca flour with an equal amount of water until smooth to make a slurry.
- Add garlic paste, ginger paste, soy sauce, beef broth, honey, and pepper to the slurry and whisk until combined.
- Pour the sauce over the steak and vegetables. Cover and cook on high for 3–4 hours or low for 6–9 hours.
- Serve the pepper steak over rice or noodles, garnish with sesame seeds and sliced scallions if desired.
Recipe Variations and Substitutions
Pepper steak is flexible—simple swaps let you tailor it to taste or use what you have on hand.
- Steak – Flat iron, flank, or skirt steak all work; choose your favorite or what’s available.
- Peppers – Any color bell pepper can be used. Mix colors for visual appeal.
- Spice – Add sliced jalapeños, sriracha, chili paste, or red pepper flakes for heat.
- Garlic and ginger – Paste in tubes is convenient, but fresh or powdered forms are fine as substitutes.
- Mushrooms – Stir in sliced mushrooms for added umami.
- Tomatoes – Canned diced or crushed tomatoes can be added but will alter the sauce’s flavor.
What To Serve With Pepper Steak
This saucy slow cooker dish pairs perfectly with steamed rice—white, jasmine, or brown—or with rice or ramen noodles. For extra veggies, serve with steamed broccoli, sautéed green beans, or roasted Brussels sprouts. Finish with sesame seeds and sliced scallions for color and crunch.
Storing and Reheating
Refrigerate leftovers in an airtight container for up to 3 days. Freeze cooked leftovers for up to 3 months, though note that bell peppers can become soft after freezing. If prepping ahead, you can slice the steak and freeze it raw; cook from frozen according to your slow cooker’s instructions. Reheat portions in the microwave or gently in a skillet.
Recipe Card
Slow Cooker Pepper Steak
Equipment
- Slow Cooker
Ingredients
- 1 ½ pounds flat iron steak (or flank/skirt)
- 1 red bell pepper
- 1 green bell pepper
- 1 small yellow onion
- 2 tablespoons tapioca flour
- 1 teaspoon garlic paste (or minced garlic)
- 1 teaspoon ginger paste (or minced ginger)
- ¼ cup soy sauce (tamari for gluten-free)
- ¼ cup beef broth
- 2 tablespoons honey
- ½ teaspoon coarse ground pepper
Instructions
- Slice the steak thinly against the grain.
- Core and slice the peppers into strips; peel and slice the onion.
- Add steak and vegetables to the slow cooker.
- Whisk tapioca flour with an equal amount of water until smooth.
- Stir in garlic paste, ginger paste, soy sauce, beef broth, honey, and pepper until combined.
- Pour sauce over the steak and vegetables, cover, and cook on high 3–4 hours or low 6–9 hours.
- Serve over rice or noodles and garnish if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze up to 3 months.
- Reheat in the microwave or on the stove.
- Garnish with sesame seeds and sliced scallions for extra flavor.
- Add heat with jalapeños, sriracha, chili paste, or red pepper flakes.
- Avoid overcooking—turn off the slow cooker when ready to serve to preserve texture.
Nutrition (per serving)
Pepper Steak FAQs
- What is the best cut of meat for pepper steak? Thin, lean steaks like flat iron, flank, or skirt are ideal; flat iron has slightly more marbling.
- What is the sauce made of? This version combines garlic and ginger pastes, soy sauce, honey, beef broth, pepper, and a tapioca slurry for thickening.
- Is pepper steak freezer-friendly? Cooked leftovers can be frozen, but peppers may soften. For prep-ahead, slice the meat and freeze raw until ready to cook.
- Can I add other vegetables? Yes—mushrooms, carrots, snap peas, or different peppers work well.
More Slow Cooker Steak Recipes
- Slow Cooker Steak Fajitas
- Easy Slow Cooker Round Steak Recipe
- Slow Cooker Swiss Steak Recipe
- Slow Cooker Ancho Steak & Jalapeño Chili
- Slow Cooker Hearty Steak Salad