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Tender velveted pepper steak recipe with colorful bell peppers and a glossy ginger-honey glaze.

Tender Slow Cooker Pepper Steak Recipe

Rebecca Blumer
Skip the takeout and make this incredibly tender pepper steak at home. Using a slow cooker ensures juicy sirloin strips and a rich, savory glaze that pairs perfectly with fluffy rice.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Main Course
Cuisine Chinese-American
Servings 6 servings
Calories 585 kcal

Equipment

  • Slow cooker
  • Large Skillet
  • Small bowl

Ingredients
 

  • 2 tablespoons olive oil
  • 3 pounds beef sirloin, sliced into strips
  • 1 tablespoon minced garlic
  • 1 onion, chopped
  • 1/2 cup soy sauce
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons white sugar
  • 3 green bell peppers, cut into strips
  • 1 tablespoon cornstarch
  • 1/4 cup cold water

Instructions
 

Brown the steak for deep flavor

  • Warm the olive oil in a large skillet over medium heat until it shimmers. Add the beef sirloin strips in a single layer to ensure they sizzle on contact.
  • Brown the strips quickly on both sides to achieve bronzed edges. In the final moments of browning, stir in the minced garlic until it is fragrant, being careful not to let it scorch.

Build the slow-cooker base

  • Transfer the browned steak and all the pan juices into the slow cooker. Add the chopped onion over the meat.
  • Pour in the soy sauce and add the salt, black pepper, and white sugar. Stir the mixture until the beef and onions are evenly coated.

Slow cook until fork-tender

  • Cover the slow cooker and cook on the Low setting for 6 to 8 hours. The beef should be fork-tender and the onions should be soft enough to melt into the sauce.

Add peppers, then thicken the sauce

  • One hour before the cooking time is finished, stir in the green bell pepper strips. This allows them to soften while maintaining their vibrant color and slight texture.
  • In a small bowl, whisk the cornstarch and cold water together until smooth. Pour this slurry into the slow cooker during the last few minutes of cooking and stir until the sauce is thick and shiny.

Notes

Slicing Technique: Always slice your beef against the grain. This shortens the muscle fibers, ensuring that even leaner cuts like sirloin remain tender after slow cooking.
Browning Importance: Do not skip the initial browning step. The Maillard reaction creates a depth of flavor and a savory crust that makes the final sauce taste much richer.
Vegetable Timing: To prevent mushy vegetables, always add the bell peppers in the final hour of slow cooking. This keeps them snappy and colorful.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze this dish for up to 3 months. Reheat gently with a splash of water to restore the sauce's consistency.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 585kcalCarbohydrates: 14gProtein: 46gFat: 38gSaturated Fat: 13gCholesterol: 135mgSodium: 1320mgPotassium: 880mgFiber: 2gSugar: 5gVitamin A: 12IUVitamin C: 55mgCalcium: 40mgIron: 6mg
Keyword easy beef dinner, pepper steak recipe, slow cooker beef
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