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.