Slow Cooker Pepper Steak with Flank Steak
This Slow Cooker Pepper Steak is a flavorful, saucy dish loaded with tender beef, bell peppers, and onions. This easy dump and go slow cooker meal brings all the taste of a stir-fry with the convenience of hands-off cooking. It’s perfect served over rice and has plenty of rich sauce to soak up every bite.
Love easy slow cooker recipes? Try my slow cooker sausage & peppers, slow cooker beef brisket or slow cooker chicken and stuffing next!
I love set-it-and-forget-it dinners! The slow cooker tenderizes the beef to perfection as it cooks in the sauce. If you’re in a hurry, you can speed up the cooking time, but if you have time – let it cook low and slow for most delicious results.
Ingredients
2 pounds flank steak, sliced into 1/4-inch strips
3-4 tablespoons cornstarch
1 large green bell pepper, sliced thick
1 large red bell pepper, sliced thick
1 medium onion, sliced thick
14.5 ounce can petite diced tomatoes, with liquid
½ cup beef broth (or water)
½ cup soy sauce
2-3 tablespoons brown sugar, to desired sweetness
1 teaspoon Worcestershire sauce
3-4 garlic cloves, minced
1 teaspoon fresh ginger, peeled and minced
1 teaspoon salt
1 teaspoon black pepper
Step by Step Instructions
STEP ONE – Place the sliced flank steak into the slow cooker pot and sprinkle cornstarch on top. Stir to coat the meat evenly.
STEP TWO – Add the sliced bell peppers, onions, and diced tomatoes on top. (If you don’t want the peppers to be too soft, you can add them in during the last 1-2 hours of cooking.)
STEP THREE – In a small bowl, combine the beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, ginger, salt and pepper. Pour into the slow cooker.
STEP FOUR – Cover with lid and cook on LOW for 6 hours (or HIGH for 3 hours), until the beef is cooked through and tender.
Serve over white rice. Enjoy!
Storage Instructions
Allow to cool before covering. Store leftovers in an airtight container for up to 3 days.
Sandra’s Top Tips
- When slicing the meat, be sure to cut against the grain for the most tender meat. It will shorten the fibers making it easier to chew.
- If you want crispier veggies, you can add them in during the last 1-2 hours of cooking time.
- Change it up by adding sliced zucchini or button mushrooms.
STORAGE INSTRUCTIONS
Allow to cool before covering. Store leftovers in an airtight container for up to 3 days.
Slow Cooker Pepper Steak
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
Description
This Slow Cooker Pepper Steak is a flavorful, saucy dish loaded with tender beef, bell peppers, and onions. This easy dump and go slow cooker meal brings all the taste of a stir-fry with the convenience of hands-off cooking. It’s perfect served over rice and has plenty of rich sauce to soak up every bite.
Ingredients
2 pounds flank steak, sliced into 1/4-inch strips
3–4 tablespoons cornstarch
1 large green bell pepper, sliced thick
1 large red bell pepper, sliced thick
1 medium onion, sliced thick
14.5 ounce can petite diced tomatoes, with liquid
½ cup beef broth (or water)
½ cup soy sauce
2–3 tablespoons brown sugar, to desired sweetness
1 teaspoon Worcestershire sauce
3–4 garlic cloves, minced
1 teaspoon fresh ginger, peeled and minced
1 teaspoon salt
1 teaspoon black pepper
Instructions
- Place the sliced flank steak into the slow cooker pot and sprinkle cornstarch on top. Stir to coat the meat evenly.
- Add the sliced bell peppers, onions, and diced tomatoes on top. (If you don’t want the peppers to be too soft, you can add them in during the last 1-2 hours of cooking.)
- In a small bowl, combine the beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, ginger, salt and pepper. Pour into the slow cooker.
- Cover with lid and cook on LOW for 6 hours (or HIGH for 3 hours), until the beef is cooked through and tender.
- Serve over white rice. Enjoy!
Notes
Storage Instructions: Allow to cool before covering. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
