Slow Cooker Pepper Steak: A Hands-Off Weeknight Beef Dinner

# What this recipe delivers This slow cooker pepper steak turns flank or sirloin steak and bell peppers into a savory-sweet, Asian-inspired weeknight dinner with almost no hands-on time. The sauce combines beef broth, soy sauce, honey, Worcestershire, garlic powder, fresh ginger (or ground ginger), and a pinch of red pepper flakes for mild heat.

# Why use the slow cooker You skip browning and the extra pan: add sliced beef, peppers, onion, and the sauce ingredients to a 4- or 6-quart slow cooker, and it does the work. The method is designed for convenience while keeping an assertive beef flavor and a balanced sauce.

# Key ingredients and simple swaps

• Sauce: beef broth, soy sauce (regular or reduced-sodium), honey (or brown sugar), Worcestershire sauce, garlic powder, minced fresh ginger (or ground ginger), and red pepper flakes for heat.
• Thickener: cornstarch mixed with cold water forms a slurry to thicken the sauce late in cooking.

# Timing and texture tips

• Cook time: low 5–6 hours or high about 3 hours, until beef is tender.

# How to serve Spoon the pepper steak over fluffy white rice, baked brown rice, or noodles such as soba or udon. A simple side of steamed broccoli pairs well.

# Storage and reheating

• Refrigerate leftovers in an airtight container for up to 4 days.

# Short checklist before you start

• Slice steak against the grain and 1/2-inch thick.
• Decide when to add peppers based on your preferred texture.
• Prepare cornstarch slurry ahead so you can thicken in the final 20–30 minutes.
• Have rice or noodles ready for serving so the meal is complete when the slow cooker finishes.

# Quick recipe outline

• Add 1½ pounds sliced flank or sirloin, 3 thickly sliced bell peppers, and 1 large sliced onion to the slow cooker.
• Pour in 1 cup beef broth, 1/4 cup soy sauce, 2 tablespoons honey, 1 tablespoon Worcestershire, 1 tablespoon minced ginger (or 3/4 tsp ground), 1 tsp garlic powder, and 1/4 tsp red pepper flakes. Stir and cook low 5–6 hours or high ~3 hours.
• Stir in slurry (1/4 cup cornstarch + 1/4 cup water) and cook on high 20–30 minutes to thicken. Garnish with sliced green onions and sesame seeds.

This recipe keeps prep small and timing flexible while producing tender beef and a saucy finish that works well over rice or noodles.