Get ready to embark on a flavor-packed journey through the world of slow-cooked goodness with our delectable Slow Cooker Pepper Steak recipe. When life gets hectic, and you crave a hearty, home-cooked meal without the fuss, your trusty slow cooker becomes your best friend. In this recipe, we’ll show you how to transform humble beef round steak into tender, savory strips of meat bathed in a rich, aromatic sauce that’s both comforting and mouthwatering.

Originating from Chinese-American cuisine, this dish, known as “Chinese Pepper Steak,” is a delightful fusion of flavors that has won hearts worldwide. With its roots in traditional Chinese cooking, it combines the bold flavors of soy sauce, garlic, and ginger with the American touch of tomatoes and green peppers. The result is a harmonious blend that’s been a favorite for generations.

History of the Dish

The origins of pepper steak can be traced back to Chinese-American cuisine, where it’s known as “Chinese pepper steak.” This dish marries traditional Chinese flavors with American ingredients, creating a fusion that’s beloved for its savory, peppery goodness.

Whether you’re a seasoned home cook or a novice in the kitchen, this recipe is designed to be your go-to solution for busy days. So, dust off your slow cooker and get ready to savor every bite of this irresistible Slow Cooked Pepper Steak.

 

Slow Cooker Pepper Steak

Prep Time: 15 minutes

Cooking Time: 6-7 hours

Servings: 6-8

Slow cooking to the rescue! When life gets hectic, let your trusty slow cooker do the work. This mouthwatering slow-cooked pepper steak recipe is a savory delight that practically cooks itself. With tender beef, a rich soy-based sauce, and colorful peppers, it’s a hearty meal the whole family will love. Let’s dive in and explore the world of slow-cooked goodness.

Ingredients

• 1 ½ – 2 pounds (680-907 grams) beef round steak, cut into 3-inch x 1-inch strips
• 2 tablespoons cooking oil
• ¼ cup (60 ml) soy sauce
• 1 cup (240 ml) chopped onion
• 1 garlic clove, minced
• 1 teaspoon sugar
• ½ teaspoon ground black pepper
• ¼ teaspoon ground ginger
• 1 (16 ounces or 450 grams) can tomatoes with liquid, cut up
• 2 large green peppers, cut into strips
• ½ cup (120 ml) cold water
• 1 tablespoon cornstarch
• Cooked noodles or rice for serving

Ingredient Tips

• Beef Round Steak: Opt for lean beef round steak, which becomes wonderfully tender when slow-cooked.
• Soy Sauce: Use low-sodium soy sauce if you prefer to control the saltiness.
• Garlic: Fresh garlic cloves provide the best flavor, but you can use garlic paste as a convenient alternative.
• Tomatoes: You can use canned diced tomatoes for ease, but fresh tomatoes work too.
• Cornstarch: Make sure to dissolve cornstarch in cold water to prevent lumps in your sauce.

How to Make Slow Cooker Pepper Steak

Directions

1. Sear the Beef: Heat the cooking oil in a hot skillet. Brown the beef strips on all sides until they’re nicely seared. This step adds a rich flavor to the dish. Transfer the beef to your slow cooker.
2. Prepare the Sauce: In a bowl, combine soy sauce, chopped onion, minced garlic, sugar, black pepper, and ground ginger. Pour this flavorful mixture over the seared beef in the slow cooker.
3. Low and Slow: Cover your slow cooker and set it to low heat. Let the magic happen for 5-6 hours. During this time, the beef will become melt-in-your-mouth tender, and the flavors will meld beautifully.
4. Pepper Power: After the initial cooking time, add the canned tomatoes with their liquid and the green pepper strips to the slow cooker. Continue cooking on low for an additional hour.
5. Thicken the Sauce: In a small bowl, create a slurry by mixing the cold water and cornstarch until smooth. Stir this slurry into the liquid in the slow cooker. Turn the heat to high and let it cook until the sauce thickens, which should take about 15-20 minutes.
6. Serve with Style: Your slow-cooked pepper steak is ready to shine! Serve it over cooked noodles or rice for a satisfying meal that’s sure to impress.

Expert Tips

• For a twist, you can use a mix of bell peppers, including red, yellow, and orange, to add vibrant colors to your dish.
• If you like a bit of heat, sprinkle some red pepper flakes into the sauce for a spicy kick.
• To save time on busy days, you can prepare the seared beef and sauce mixture the night before, store it in the refrigerator, and transfer it to the slow cooker in the morning.

Storage and Leftovers

• Store any leftover pepper steak in an airtight container in the refrigerator for up to 3-4 days.
• You can also freeze leftovers for longer storage. Use freezer-safe containers or resealable bags, and it should keep well for up to 2-3 months.

FAQs for Slow Cooked Pepper Steak

Q1: Can I use a different cut of beef? A1: Yes, you can substitute with flank steak or sirloin steak for a slight variation in texture and flavor.

Q2: Can I make this in an Instant Pot? A2: Absolutely! Sear the beef using the sauté function, pressure cook for 15 minutes, add peppers and tomatoes, then thicken the sauce with the sauté function.

Q3: Can I make a vegetarian version? A3: Certainly! Swap the beef for tofu or your preferred plant-based protein for a delicious vegetarian alternative.

Q4: How do I prevent the sauce from becoming too salty? A4: Use low-sodium soy sauce or reduce the amount of soy sauce if you’re watching your sodium intake.

Q5: Can I prepare this dish in advance? A5: Yes, you can sear the beef and prepare the sauce mixture ahead, refrigerate overnight, and transfer to the slow cooker in the morning for a time-saving solution.

Q6: What should I do with leftovers? A6: Store leftovers in an airtight container in the refrigerator for up to 3-4 days or freeze them for 2-3 months for later enjoyment.

Alternate Names for the Recipe

• Chinese Pepper Steak
• Slow Cooker Beef and Pepper Stir-Fry