Name: Slow-Cooked Pepper Steak
Prep time: 20 min
Cook time: PT-488376H41M50S
Total time: PT-488376H41M50S
Cuisine: American-Chinese Inspired
Ingredients: 1½ lbs beef sirloin, sliced into strips; 1 tsp garlic powder; 2 tbsp vegetable oil; 1 beef bouillon cube; ½ cup hot water; 1 tbsp cornstarch; 1 onion, chopped; 2 green bell peppers, chopped (or a mix of red/yellow/green); 1 can (14.5 oz) stewed tomatoes with liquid; 3 tbsp soy sauce; 1 tsp sugar; ½ tsp salt

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Slow-cooked pepper steak is my go-to when I want a hearty, flavorful dinner that practically makes itself. Tender strips of beef sirloin are simmered in a savory sauce with sweet bell peppers, onions, and tomatoes until they’re melt-in-your-mouth delicious. This dish fills the house with the kind of aroma that makes everyone hungry before it’s even ready.

Why You’ll Love This Recipe

I love this recipe because it transforms simple ingredients into something rich and satisfying. The slow cooker does most of the work, allowing the beef to soak up all the flavors from the vegetables, soy sauce, and spices. It’s a versatile dish, perfect over rice, noodles, or even mashed potatoes. Plus, it’s just as good the next day—if there are any leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Beef sirloin, sliced into strips
Garlic powder
Vegetable oil
Beef bouillon cube
Hot water
Cornstarch
Onion, chopped
Green bell peppers, chopped
Stewed tomatoes with liquid
Soy sauce
Sugar
Salt

Directions

I start by sprinkling the beef strips with garlic powder.
In a large skillet, I heat the vegetable oil over medium-high heat and sear the beef strips for about 5 minutes per side, until golden brown.
I transfer the beef to my slow cooker.
In a small bowl, I dissolve the beef bouillon cube in hot water, then whisk in the cornstarch until smooth.
I pour the mixture over the beef in the slow cooker.
I add the chopped onion, bell peppers, stewed tomatoes with their liquid, soy sauce, sugar, and salt, then stir everything together.
I cover and cook on High for 3–4 hours or Low for 6–8 hours, until the beef is tender and the sauce is thickened.
I serve the pepper steak hot over rice or noodles.

Servings and timing

This recipe makes about 6 servings. It takes 20 minutes for prep and searing, plus 3–4 hours on High or 6–8 hours on Low in the slow cooker.

Variations

Sometimes I swap the green bell peppers for a mix of red, yellow, and orange for a sweeter flavor and more color. I’ve also added sliced mushrooms or carrots for extra veggies. For a little heat, I sprinkle in crushed red pepper flakes. If I want a thicker sauce, I stir in an extra teaspoon of cornstarch mixed with water during the last 30 minutes of cooking.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently on the stovetop over low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

FAQs

Can I use a different cut of beef?

Yes, I can use flank steak or round steak, but I slice it thin so it becomes tender during slow cooking.

Can I make this without a slow cooker?

Absolutely. I simmer everything in a covered pot on the stove over low heat for about 1½–2 hours until the beef is tender.

What’s the best way to serve pepper steak?

I love it over white rice, but it’s also great with egg noodles or mashed potatoes to soak up the sauce.

Can I use fresh tomatoes instead of canned?

Yes, I chop about 3–4 fresh tomatoes and add them with their juices. The flavor will be a bit lighter than with canned stewed tomatoes.

Can I freeze pepper steak?

Yes, I let it cool completely, store it in freezer-safe containers, and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

Conclusion

Slow-cooked pepper steak is a comforting, flavorful meal that’s perfect for busy days. The beef turns tender, the sauce is rich and savory, and every bite is full of hearty vegetables. It’s the kind of recipe that makes dinnertime feel like a special occasion—even on a weeknight.