Introduction
Imagine fall-apart tender beef simmered in a rich, savory sauce with colorful bell peppers, served over pillowy rice that soaks up every delicious drop. This Slow-Cooked Pepper Steak is:
Effortless – Let your slow cooker do the work
Budget-friendly – Uses affordable cuts like chuck roast
Versatile – Great for meal prep, family dinners, or entertaining
Flavor explosion – Sweet peppers, umami-rich soy sauce, and aromatic garlic
Perfect for busy weeknights or lazy weekends when you crave hearty, homemade comfort food without the fuss!
The Science Behind the Recipe
Low & Slow Cooking: Breaking down tough collagen in chuck roast into gelatin for ultra-tender meat.
Layered Flavors: Soy sauce (salt + umami), brown sugar (caramelization), and tomatoes (acidity) create a balanced sauce.
Rice Perfection: Rinsing removes excess starch for fluffier grains, while resting prevents mushiness.
Ingredients & Substitutions
(Serves 4–6)
For the Pepper Steak:
2 lbs (900g) beef chuck roast, sliced ½-inch thick (sub: flank steak or sirloin)
3 bell peppers (mixed colors), sliced
1 large onion, sliced
4 garlic cloves, minced
1 can (14oz/400g) diced tomatoes, undrained
½ cup (120ml) beef broth (sub: water + 1 tsp bouillon)
¼ cup (60ml) soy sauce (sub: tamari for gluten-free)
2 tbsp brown sugar (sub: honey or maple syrup)
1 tbsp cornstarch + 2 tbsp water (slurry for thickening)
1 tsp black pepper
1 tsp ginger powder (or 1 tbsp fresh grated ginger)
2 tbsp olive oil (for searing)
For the Rice:
2 cups (400g) long-grain white rice(sub: jasmine or basmati)
4 cups (950ml) water
1 tbsp butter (optional, for richness)
½ tsp salt
Step-by-Step Instructions
1. Sear the Beef (Key Step!)
Pat beef dry, then season with salt and pepper.
Heat oil in a skillet over high heat. Sear beef in batches until browned (2–3 minutes per side). Transfer to slow cooker.
2. Slow Cook the Magic
Add peppers, onion, garlic, tomatoes, broth, soy sauce, brown sugar, and spices to the slow cooker.
Stir gently, then cook:
Low heat: 6–8 hours (best for tenderness)
High heat: 3–4 hours (if short on time)
3. Thicken the Sauce
Mix cornstarch + water into a slurry. Stir into the slow cooker 30 minutes before serving.
4. Cook the Rice
Rinse rice until water runs clear.
Combine with water, butter, and salt in a pot. Bring to a boil, then simmer covered for 15 minutes. Let rest 10 minutes before fluffing.
Pro Tips:
Double the fond: Deglaze the searing pan with broth and add to the slow cooker for extra flavor.
Prep ahead: Chop veggies the night before for faster assembly.
Spice it up: Add red pepper flakes or a diced jalapeño.
Troubleshooting
Meat is tough? → Not cooked long enough. Extend time by 1–2 hours.
Sauce too thin? → Add more cornstarch slurry (1 tsp at a time).
Too salty? → Add a splash of water or a teaspoon of vinegar to balance.
Creative Variations
Hoisin Twist: Replace brown sugar with 2 tbsp hoisin sauce.
Mushroom Lover’s: Add 1 cup sliced mushrooms with the peppers.
Tropical Version: Stir in ½ cup pineapple chunks before serving.
Red Wine Upgrade: Substitute ¼ cup broth with dry red wine.
Serving Suggestions
Classic: Serve over rice with steamed broccoli.
Low-Carb: Cauliflower rice or zucchini noodles.
Meal Prep: Portion into containers with extra sauce for lunches.
Garnish: Green onions, sesame seeds, or a lime wedge.
Final Thoughts
This Slow-Cooked Pepper Steak is the ultimate “set it and forget it” meal that tastes like you spent hours in the kitchen. With its tender beef, vibrant peppers, and savory-sweet sauce, it’s guaranteed to become a family favorite.
Enjoy!