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A close up view of Slow Cooker Pepper Steak showing the seared beef strips and glossy dark brown sauce garnished with sesame seeds.

Slow Cooker Pepper Steak with Tender Flank Steak and Glossy Gravy

This Slow Cooker Pepper Steak features tender seared beef strips and vibrant bell peppers coated in a thick, glossy, savory soy-based gravy. A better-than-takeout meal served over fluffy jasmine rice.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American-Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Primary Ingredients
  • 1.5 lbs Flank Steak sliced against the grain
  • 1 large Red Bell Pepper sliced into strips
  • 1 large Green Bell Pepper sliced into strips
  • 0.5 cup Soy Sauce low sodium preferred
  • 1 cup Beef Broth
  • 0.25 cup Brown Sugar packed
  • 1 tbsp Fresh Ginger grated
  • 3 cloves Garlic minced
  • 2 tbsp Cornstarch for slurry
  • 2 tbsp Cold Water for slurry
  • 3 cups Jasmine Rice cooked, for serving
  • 1 tbsp Toasted Sesame Seeds for garnish
  • 2 whole Green Scallions sliced

Equipment

  • 1 Slow Cooker 6-quart capacity recommended
  • 1 Cast Iron Skillet For searing the beef strips

Instructions
 

Sear and Slow Cook
  1. Heat oil in a skillet and sear beef strips until browned. Transfer to the slow cooker.
  2. Whisk soy sauce, broth, sugar, ginger, and garlic. Pour over the beef.
  3. Cover and cook on LOW for 5-6 hours or HIGH for 3 hours.
  4. Stir in the bell peppers during the last 45 minutes of cooking.
  5. Stir in cornstarch slurry and cook on HIGH for 10 minutes until glossy.

Notes

Always slice meat against the grain for maximum tenderness.
Add the peppers late to ensure they don't become mushy.
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