Slow-Cooked Chinese Pepper Steak

Fork-tender beef and sweet bell peppers in a glossy, savory-sweet soy-ginger sauce that tastes like your favorite takeout—made easy in the slow cooker.

Ingredients

• 1 1/2 lb (680g) beef chuck or blade roast, cut into 1/4-inch (6mm) slices (then into bite-size strips)
• 2 bell peppers (any colors), deseeded and sliced into strips
• 1 medium onion, thinly sliced
• 3 cloves garlic, finely minced (or 1 1/2 tsp garlic powder)
• 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger)
• 1/2 cup (125ml) low-sodium soy sauce
• 1/3 cup (80ml) beef broth or water
• 3 tbsp brown sugar (or white sugar)
• 2 tbsp rice vinegar (or apple cider vinegar)
• 1 1/2 tbsp toasted sesame oil (or neutral oil if you don’t have it)
• 1 tsp freshly ground black pepper (plus more to taste)
• 1/2 tsp crushed red pepper flakes (optional, for heat)
• 2 tbsp cornstarch
• 2 tbsp cold water

Method

• 1

  Step 1: Slice the beef for tenderness

  Slice beef across the grain into thin strips (about 1/4-inch/6mm). Thin slices + slow cooking = tender strands that still feel like “pepper steak,” not shredded pot roast.

• 2

  Step 2: Build the sauce

  In a bowl, whisk together soy sauce, broth/water, brown sugar, vinegar, sesame oil, garlic, ginger, black pepper, and red pepper flakes (if using) until the sugar dissolves.

• 3

  Step 3: Load the slow cooker

  Add beef, onion, and **half** the bell peppers to the slow cooker (reserve the remaining peppers for later so they stay crisp-tender). Pour sauce over and toss well.

• 4

  Step 4: Slow cook

  Cover and cook:

• 5

  Step 5: Thicken to a glossy stir-fry sauce

  In a small bowl, mix cornstarch with cold water to make a slurry. Stir it into the slow cooker. Add the **remaining bell peppers**, cover, and cook **30 minutes on High** (or **45 minutes on Low**) until the sauce is glossy and coats the beef, and the peppers are crisp-tender.

• 6

  Step 6: Final taste + serve

  Taste and adjust: more pepper for “pepper steak” punch, a pinch of salt if needed (often not necessary due to soy). Serve hot.

Tips

• **Best beef cuts:** Chuck/blade works best for slow cooking. If you use flank/sirloin, don’t slow cook all day—choose a stovetop version instead, or it can turn dry.
• **Don’t skip the “late peppers”:** Adding half at the end keeps that classic pepper-steak bite and fresh sweetness.
• **Make it more “restaurant-style”:** Add an extra teaspoon of cornstarch (mixed with water) if you want a thicker, clingier sauce.
• **Storage:** Refrigerate up to **4 days**. Sauce thickens when cold—reheat with a splash of water.
• **What to serve with:** Steamed rice, noodles, or even spooned into lettuce cups for a lighter option.

Nutrition (per serving, estimate)