Step 4: Combine Ingredients in the Slow Cooker
- Place the beef strips at the bottom of the slow cooker.
- Add the sliced peppers and onions on top.
- Sprinkle the minced garlic over the vegetables.
Step 5: Make the Sauce
In a small bowl, whisk together the beef broth, soy sauce, oyster sauce (if using), sugar, and black pepper. Pour the mixture evenly over the beef and vegetables.
Step 6: Slow Cook
- Cover the slow cooker with the lid.
- Cook on low for 6-7 hours or high for 3-4 hours.
The beef will become tender, and the vegetables will soften but still retain some bite.
Step 7: Thicken the Sauce
- About 20-30 minutes before serving, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water to make a slurry.
- Stir the slurry into the slow cooker to thicken the sauce.
- Cook for the remaining time uncovered if you want a slightly thicker consistency.
Step 8: Serve
Once cooked, taste and adjust seasoning with extra soy sauce or black pepper if needed. Serve the pepper steak hot over steamed rice, quinoa, or egg noodles. Garnish with sliced green onions or sesame seeds for an extra touch.
Tips for Perfect Slow-Cooker Pepper Steak
- Cut beef evenly – Strips should be roughly the same size for consistent cooking.
- Don’t overcook vegetables – If you like them crispier, add bell peppers and onions in the last 1-2 hours of cooking.
- Use quality soy sauce – A good soy sauce enhances the umami and balances the sweetness.
- Leftovers taste better – The flavors deepen overnight, making it a perfect make-ahead meal.
With this method, your slow-cooker pepper steak will be melt-in-your-mouth tender, with peppers and onions perfectly infused with savory, slightly sweet, peppery flavors. It’s a versatile, comforting dish that’s as satisfying for busy weeknights as it is for casual weekend meals.
If you want, I can also make a quick printable one-page version of this recipe with tips, timings, and ingredients for easy use in the kitchen.
Do you want me to do that?
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