Slow Cooker Pepper Steak
This is takeout flavor without the takeout — tender strips of beef slow-cooked until meltingly soft, tossed with sweet bell peppers and onions in a glossy, savory sauce. The peppers cook down just enough to sweeten while keeping their bite, and that rich brown sauce coats every single piece.
High in protein, low in carbs, and completely hands-off — dinner basically makes itself.
Why You'll Love This
Tender beef and sweet peppers in a rich savory sauce
~30g protein per serving, only ~8g net carbs
Dump-and-go slow cooker — 10 minutes of prep
Better than takeout, and endlessly customizable
Amazing Protein Recipes
Slow Cooker Pepper Steak
- Prep15 min
- Cook5 hrs
- Total5 hrs 15 min
- Servings6 servings
- skillet
- slow cooker
- whisk
- cutting board
- knife
- mixing bowl
Ingredients
- For the beef
- For the sauce and vegetables
Instructions
- Toss the beef strips with salt, pepper, and cornstarch until lightly coated.
- Heat olive oil in a skillet over high heat. Sear the beef in batches 1–2 minutes per side until browned — it doesn't need to cook through.
- Transfer the beef to the slow cooker. Add the peppers, onion, and garlic on top.
- Whisk the broth, soy sauce, tomato paste, Worcestershire, ginger, and red pepper flakes; pour over everything.
- Cover and cook on LOW 5 hours (or HIGH 2.5–3 hours), until the beef is tender.
- Stir gently — the sauce thickens as it sits. Taste and adjust soy sauce or salt.
- Serve hot over cauliflower rice or in lettuce wraps.
Notes & Tips
- Slice against the grain: This is the single biggest factor in tender pepper steak — look for the lines in the meat and cut across them.
- Sear hot and fast: A ripping-hot pan gives color without overcooking the thin strips.
- Add peppers late for crunch: For crisper peppers, add them in the last hour of cooking.
- Cornstarch coating: That light dusting before searing is what gives the sauce its glossy body.
- Nutrition: Per serving (estimate): 340 calories, 18g fat.
- Fridge: Store airtight up to 4 days.
- Reheat: Warm gently on the stove — the peppers stay firmer than in the microwave.
- Freezer: Freeze up to 3 months; thaw overnight. Peppers soften slightly but the flavor holds.
- Meal prep: Portion over cauliflower rice for ready-to-go low-carb lunches.
- The Secret to Tender Slow-Cooker Beef Strips
- The secret is thin slices against the grain plus low heat. Thin strips have more surface area for the sauce to work on, and cutting across the grain shortens the muscle fibers so every bite is tender instead of chewy. High heat would seize them up — low and slow lets them relax into the sauce.
Variations & serving ideas
- Different beef: Chuck roast works too — it needs the full cook time but gets incredibly tender.
- Chicken version: Swap in chicken breast strips; cook 4 hours on low.
- Extra vegetables: Mushrooms, snap peas, or baby corn all fit right in.
- Spicy: Double the red pepper flakes or add sliced fresh chilies with the peppers.
Nutrition Facts
Per serving · makes 6 servings
| Nutrient | Amount per serving |
|---|---|
| Total carbohydrate | 8 g |
| Protein | 30 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Slow Cooker Pepper Steak?
About 5 hours 15 minutes in total: 15 minutes of prep and 5 hours of cooking.
What ingredients do I need for Slow Cooker Pepper Steak?
The key ingredients include flank steak, bell peppers, onion, garlic, tomato paste and cornstarch. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 4 days. Freezer: Freeze up to 3 months; thaw overnight.
How many servings does this recipe make?
It makes 6 servings.
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