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Pepper steak is a Chinese-inspired meal with plenty of sauce, bell peppers, and onions. This is a stir-fry-style meal but made in the slow cooker! Wonderful served over rice and has plenty of sauce (or gravy) to go around.


Prep Time: 15 minutes

Cook Time: 5 hours

Servings: 6

Calories: 421kcal


  • 2 lbs. beef strips Look for beef cut into strips already or buy top sirloin and cut into 1/2 inch strips (round steak works well too).
  • 1 green bell pepper sliced thick
  • 1 red bell pepper sliced thick
  • 1 white onion sliced

For the sauce:

  • 1/2 cup water
  • 2 beef bouillon cubes
  • 3 Tbsp. soy sauce
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. ground ginger
  • 1/4 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 2 tsp. brown sugar honey or white sugar work too
  • 1 Tbsp. cornstarch
  • 1/4 tsp. red pepper flakes (optional)


  1. In a small microwavable bowl add the water and the beef bouillon cubes. Place in the microwave for 30 seconds, mix until dissolved. I use the back of a spoon or the tip of a whisk to break up the bouillon cubes. (If you don’t have a microwave, boil your water on the stove-top).
  2. Add the soy sauce, Worchestershire sauce, ginger, garlic powder, pepper, brown sugar and cornstarch to the bowl with the water and bouillon. Whisk until smooth. (Add the red pepper flakes if you desire). Pour this mixture into the slow cooker.
  3. Add the beef, bell peppers and onions onto the sauce in the slow cooker.
    Cover and cook on LOW for 5 hours.

Nutrition Information:

Calories: 421kcal | Carbohydrates: 8g | Protein: 28g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 107mg | Sodium: 939mg | Potassium: 552mg | Fiber: 1g | Sugar: 4g | Vitamin A: 721IU | Vitamin C: 43mg | Calcium: 41mg | Iron: 3mg

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