Slow Cooker Pepper Steak Recipe

When you think about a satisfying, home-cooked meal that practically prepares itself, the Slow Cooker Pepper Steak Recipe should come to mind. You’ll find tender strips of beef complemented by the crunch of bell peppers and a rich sauce that ties everything together. As it simmers, your kitchen fills with alluring aromas, making it hard to resist. But what really sets this dish apart are the little tweaks you can make to enhance the flavors even further—curious about how to achieve that?

Key Takeaways

• Layer sliced beef with colorful bell peppers, onions, and garlic in the slow cooker for flavor and texture.
• Combine soy sauce, ginger, and Worcestershire sauce to create a sweet and savory cooking sauce.
• Cook on Low for 6-8 hours or High for 3-4 hours for tender beef.
• Thicken the sauce using a cornstarch slurry during the last cooking period for a richer consistency.
• Serve over cooked rice for a comforting and satisfying meal.

History

The dish pepper steak has a fascinating journey, starting as “qingjiao rousi” in Fujian cuisine, where it originally featured stir-fried pork and green peppers. This dish was simple, using fewer ingredients and emphasizing freshness, but it adapted markedly when it arrived in the United States in 1948.

Here’s a look at its evolution:

• Origin: Initially included pork as the main protein.

• Adaptation: In the U.S., it switched to beef to accommodate dietary restrictions related to religious beliefs.

• Ingredients: The American version of pepper steak boasts a rich mix of flavors, adding soy sauce, Japanese rice wine, and various herbs and spices, like ginger and garlic.

• Cooking Method: American adaptations often stir-fry beef with bell peppers and onions, creating a thicker, more substantial dish. Slow cooking tenderizes beef more effectively than stovetop methods, allowing for a richer flavor development over time.

Cultural variations exist, too. For example:

• Korean Chinese: Known as “gochu-japchae.”

• Japanese Chinese: Called “chinjao-rōsu.”

Though the name “pepper steak” differs from its original, the core idea remains the same: stir-frying meat with peppers.

This evolution showcases not just flavor but also a rich cultural exchange.

Recipe

Slow Cooker Pepper Steak Recipe

Prepare to indulge in a mouthwatering slow cooker pepper steak that’s bursting with flavor. This dish combines tender beef with a colorful medley of bell peppers and aromatic seasonings, making it perfect for a weeknight meal or a gathering with family and friends.

With the convenience of a slow cooker, you can set it and forget it, allowing the ingredients to meld together beautifully. Start by selecting high-quality beef, such as sirloin strips or flank steak, and fresh bell peppers in red, green, and yellow.

The sweet and savory sauce created with soy sauce, ginger, and Worcestershire sauce will enhance the dish to a new level. Once it’s all combined and cooked to perfection, serve the pepper steak over rice, and savor every bite of this comforting meal.

Ingredients

• Beef sirloin strips or flank steak
• Red bell pepper, sliced
• Green bell pepper, sliced
• Yellow bell pepper, sliced
• Sliced onions
• Minced garlic
• Ginger
• Soy sauce
• Worcestershire sauce
• Cornstarch
• Water or cooking liquid

Cooking the pepper steak is simple and rewarding. Begin by layering the beef, sliced peppers, onions, and minced garlic in the slow cooker.

In a separate container, combine the soy sauce, ginger, and Worcestershire sauce to create the sauce. Pour this mixture over the beef and vegetables. Cook on Low for 6-8 hours or High for 3-4 hours.

Once cooking is complete, remove some of the cooking liquid, mix it with cornstarch to create a thickening slurry, and return it to the slow cooker, stirring until the sauce thickens. Serve the pepper steak over cooked white or brown rice.

When making this dish, remember to slice the beef and vegetables into even strips for consistent cooking. If you enjoy a bit of heat, feel free to add red pepper flakes for a spicy kick.

Avoid lifting the slow cooker lid while cooking, as this can affect the cooking time and temperature. Additionally, for optimal tenderness, flank steak is the recommended choice for this recipe. Leftovers can be stored in an airtight container in the fridge for up to three days, making for convenient reheating.

Enjoy your pepper steak with various sides such as cauliflower rice or mashed potatoes for a delightful meal.

Final Thoughts

While preparing this delicious slow cooker pepper steak, keep in mind that the quality of your ingredients can greatly impact the final dish. Choose thin slices of lean or well-trimmed beef cuts such as:

• Sirloin
• Flank
• Round
• Stew meat

For your vegetables, you can use any color of bell pepper—green, red, or yellow—along with either white or red onions. To improve the flavor, freshly grated ginger or ginger paste is highly recommended.

Browning the beef before slow cooking is essential for a richer taste. If you freeze the beef for about 15 minutes, it’ll be easier to slice thinly. Additionally, using a slow cooker allows for enhanced flavors through slow cooking, making it a perfect method for preparing this dish.

Consider adding vegetables at different stages to control their crispness. Sautéing the beef with spices beforehand is optional but can greatly improve the flavor.

This dish’s versatility allows you to experiment with various seasonings. Serve it over brown or white rice for a complete meal, and feel free to increase the spice level with red pepper flakes.

Additionally, this slow cooker method lets you utilize tougher beef cuts without drying them out, ensuring tenderness and flavor in every bite.

FAQ

When preparing slow cooker pepper steak, you might’ve some questions about the process and ingredients. Here are some common FAQs to help you.

What’s the best cooking time?

• For tender beef and vegetables, cook on low for 5-8 hours.

• If you need it done faster, cooking on high for 2.5-4 hours works, too.

How can I keep my vegetables crisp?

• Add vegetables like bell peppers and onions during the last 1 hour on low or the last 30 minutes on high. Flank steak is a great option for tender meat affordable cut.

How do I thicken the sauce?

• Mix cornstarch with a little water to create a slurry, then stir it into the sauce and cook on high for 20-60 minutes.

What sides do you suggest?

• Serve your pepper steak over white rice, egg noodles, chow mein, or mashed potatoes for a filling meal.

How should I store and reheat leftovers?

• Store in an airtight container in the fridge for up to 3 days.

• Reheat in a skillet or microwave for best results.

Feel free to adjust seasoning, and enjoy experimenting with different cuts of beef and pepper varieties!