Slow Cooker Pepper Steak

Featured in the Honolulu Star-Advertiser on September 26, 2012.



Slow Cooker Pepper Steak

  • 2 tablespoons olive oil
  • 3 pounds beef sirloin
  • 3 tablespoons cornstarch, for dusting meat
  • 3 cloves garlic, grated or finely chopped
  • 2 tablespoons ginger, grated
  • 1 large onion, sliced
  • 3 red bell peppers, sliced
  • 3 yellow bell peppers, sliced
  • 1 (8-ounce) can tomato sauce
  • 4 tablespoons brown sugar
  • 3/4 cup shoyu
  • Ground black pepper, to taste
  • Bean sprouts for garnish
  • Chinese parsley for garnish, roughly chopped


  1. In a large sauté pan, heat oil on medium high.
  2. Add beef and lightly brown on both sides.
  3. Remove from pan and slice steak into 1-inch thick strips.
  4. Place the steak into the crock pot, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.
  5. Add the remaining ingredients except for the garnish to the crock pot, then place lid on top and cook on HIGH for 4 hours or LOW for 6 hours or until meat is tender.
  6. Garnish with bean sprouts and Chinese parsley and serve with rice.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
500 calories, 28 g fat, 10 g saturated fat, 90 mg cholesterol, greater than 1500 mg sodium, 24 g carbohydrate, 3 g fiber, 13 g sugar, 39 g protein


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