Easy Slow Cooker Pepper Steak: Your Ultimate Weeknight Takeout Classic
Craving the rich, savory flavors of a takeout classic without the fuss or the extra cost? Look no further! This homemade version of Crock Pot Pepper Steak is designed to satisfy the whole family with minimal effort. Imagine tender beef strips, crisp, vibrant bell peppers, and a rich, savory sauce that will have everyone asking for seconds. The best part? It’s all made conveniently in your slow cooker, delivering delicious results without hours spent slaving away in the kitchen.
This easy Crock Pot Pepper Steak recipe is poised to become a staple in your meal rotation, just as it has in mine! Crafted with fresh, yet incredibly simple ingredients, this beloved takeout dish becomes effortlessly achievable at home, all thanks to that kitchen superhero: the slow cooker. Its gentle, consistent heat works wonders, transforming even the more economical, tougher cuts of beef into incredibly tender, flavorful strips. When paired with colorful, crisp bell peppers and coated in a deeply tangy and savory sauce, this meal transcends ordinary weeknight fare, earning its rightful place as a regular family favorite.
Preparing this delightful dish couldn’t be simpler. All you have to do is let it cook low and slow, then serve it generously over a bed of warm white rice (I find making my rice in the Instant Pot to be incredibly quick and easy!). A sprinkle of toasted sesame seeds and thinly sliced green onions adds the perfect finishing touch, elevating both the presentation and the flavor. And just like that, you have a super flavorful dinner that required minimal active prep time. It’s so rich and satisfying, it’s even delicious on its own, offering flexibility for various dietary preferences!
Why You’ll Love This Easy Slow Cooker Pepper Steak Recipe
There are countless reasons to fall in love with this Crock Pot Pepper Steak recipe. It’s not just a meal; it’s a solution for busy weeknights, a healthier alternative to takeout, and a guaranteed crowd-pleaser.
- Made with Simple, Wholesome Ingredients: This recipe champions fresh and healthy components, making it an ideal choice for a nourishing weeknight dinner. You’ll recognize every ingredient, ensuring a meal you can feel good about serving to your family.
- A Fantastic Takeout Copycat: Recreate the beloved flavors of Chinese Pepper Steak right in your own kitchen. This version captures the essence of the restaurant favorite, often surpassing it in terms of freshness and quality.
- Budget-Friendly and Accessible: Using simple, easy-to-find ingredients means you can enjoy your favorite flavors without a hefty price tag or a special trip to an exotic grocery store. It’s perfect for stocking your pantry with staples.
- Incredibly Versatile for Dietary Needs: This easy recipe is genuinely one that the whole family will adore, and it offers fantastic flexibility. You can effortlessly adapt it to be gluten-free, low-carb, or even dairy-free, ensuring everyone at the table can enjoy a delicious meal tailored to their preferences.
- Effortless Slow Cooker Convenience: The slow cooker does all the hard work, allowing you to “set it and forget it.” This means more time for you and less time tethered to the stove, while still achieving incredibly tender beef and a perfectly simmered sauce.
Key Ingredients for the Perfect Pepper Steak
Crafting a truly exceptional Slow Cooker Pepper Steak begins with selecting the right ingredients. Here’s a breakdown of what you’ll need and why each component is crucial for that perfect blend of flavor and texture:
- Steak (or Beef): The magic of slow cooking allows you to use cuts of beef that are often tougher when cooked quickly, transforming them into incredibly tender, melt-in-your-mouth strips. For this recipe, look for:
- Sirloin Steak: A lean and flavorful option that becomes wonderfully tender in the slow cooker.
- Chuck Roast or Steak: Known for its marbling, chuck becomes exceptionally tender and flavorful with long, slow cooking.
- Round Steak (inside or outside): A leaner cut that benefits greatly from the low and slow method, ensuring a tender finish.
- Stew Meat: Often pre-cut, just ensure pieces are sized appropriately for uniform tenderness. Cut them into smaller, thinner strips for best results.
Aim for beef cut into strips roughly ¼ inch thick and 1 ½-2 inches long for optimal texture and ease of eating.
- Bell Peppers: These vibrant vegetables add essential crunch, sweetness, and color to the dish. Don’t be shy – use your favorite colors! I typically opt for a mix of red and yellow peppers for their sweetness and visual appeal, but if you love the slightly more pungent flavor of green peppers, they are absolutely a fantastic addition. For best results, add them towards the end of the cooking process to maintain their crisp-tender texture.
- Black Pepper: A key component in “pepper steak.” Freshly cracked black pepper offers a superior, more robust flavor, but pre-ground pepper works perfectly well for convenience. You can adjust the amount to your personal preference for a mild kick or a bolder peppery note.
- Onions: Sliced onions cook down beautifully, adding a foundational layer of savory sweetness and aroma that complements the beef and peppers perfectly.
- Garlic: A beloved aromatic in virtually any savory dish. Freshly minced garlic provides the most potent flavor, but in a pinch, you can swap it for garlic powder, added directly into the sauce ingredients.
Flavorful Sauce Ingredients
The sauce is the heart of this Slow Cooker Pepper Steak, infusing every bite with rich, savory, and slightly sweet notes. Each ingredient plays a vital role:
- Beef Broth: You’ll need about 1 cup of beef stock to create the liquid base for our sauce. If you don’t have beef broth on hand, a simple substitute of hot water combined with beef bouillon cubes will work just fine, offering a rich umami foundation.
- Rotel (or Fire-Roasted Tomatoes): This ingredient introduces a subtle hint of spice and a lovely depth of flavor. Rotel, a blend of diced tomatoes and green chilies, adds a fantastic kick. If it’s not available, you can easily make your own homemade Rotel substitute, or use a can of fire-roasted tomatoes for that smoky depth. For those who prefer no heat, regular diced tomatoes can be used.
- Hoisin Sauce: A cornerstone ingredient in many Chinese dishes, hoisin sauce contributes a wonderfully complex blend of sweet, savory, and tangy flavors. It’s truly what gives this slow cooker pepper steak its distinctive authentic taste. If you can’t find it, a combination of soy sauce (or tamari for gluten-free) with a touch of brown sugar and a cornstarch slurry can be a good substitute.
- Sesame Oil: This is truly a secret ingredient that delivers a BIG flavor punch. Toasted sesame oil, in particular, adds an instant nutty, aromatic depth that makes everything taste so much more authentic and delicious. A little goes a long way!
- Cornstarch: Essential for thickening the sauce to that perfect glossy consistency. It helps the sauce cling beautifully to the beef and peppers. For dietary alternatives, you can easily swap it for arrowroot starch.
- Ginger: This recipe simplifies things by using ground ginger, which is convenient and effective. However, if you’re looking to elevate the flavor, fresh minced ginger will provide a more vibrant and pungent aroma.
Optional Garnishes for a Finishing Touch
These garnishes not only add visual appeal but also a burst of fresh flavor and texture:
- Chopped Green Onion: Adds a fresh, mild oniony bite and a pop of color.
- Sesame Seeds: Offers a delicate crunch and nutty flavor, enhancing the Asian-inspired profile.
- Red Pepper Flakes: For those who love an extra layer of heat and visual flair.
For a comprehensive list of ingredients and precise quantities, please refer to the recipe card below.
How to Make Beef and Peppers in a Crock Pot: Step-by-Step Guide
This recipe is incredibly straightforward, designed for ease and maximum flavor. While simply adding all ingredients to the slow cooker yields delicious results, taking a few extra minutes to brown the onions and meat can truly enhance the depth and complexity of the final dish. This optional browning step builds a rich fond at the bottom of your pan, which translates into a more robust and flavorful sauce – without a lot of extra effort.
Even if you’re short on time, don’t worry! You can absolutely skip the browning step and just add the raw steak strips along with the onions and garlic directly into the slow cooker. The slow cooking process will still tenderize the beef and infuse it with wonderful flavors.
Optional Step: Browning the Onions and Meat for Enhanced Flavor
This step, though optional, significantly deepens the flavor profile of your pepper steak by creating rich, caramelized notes.
- In a large skillet or Dutch oven, heat one tablespoon of olive oil over medium-high heat. Add the chopped onions and minced garlic, sautéing them for 3-5 minutes until they become fragrant and begin to soften and lightly brown. This aromatic base is crucial for a rich flavor.
- Once fragrant, transfer the sautéed onions and garlic to the insert of your slow cooker. Next, generously sprinkle both sides of your steak (still in larger pieces if preferred for easier handling during browning) with black pepper and a pinch of salt. In the same skillet, add another tablespoon of olive oil and increase the heat to high. Sear the steak for about a minute on each side until a nice brown crust forms. Work in batches to avoid overcrowding the pan, adding more olive oil if needed. This browning step, known as the Maillard reaction, locks in flavor.
- Once all sides of the beef are browned, transfer it to a cutting board. Cut the seared beef into strips about ¼ inch thick and 1 ½-2 inches long. Slicing after browning often makes the process easier and ensures uniform pieces.
- Add the sliced, browned beef to the slow cooker insert, joining the onions and garlic you set aside earlier. If skipping the browning, simply add the raw beef strips, chopped onions, and minced garlic directly into the slow cooker.
Top Tip: To save even more time, you can purchase pre-cut beef stir-fry strips from your local grocery store. Just ensure they are about ¼” thick.
Creating and Adding the Savory Sauce
This is where the magic really happens, as the sauce will infuse the beef with incredible flavor as it cooks.
- In a medium-sized bowl, whisk together the beef broth, Rotel (or fire-roasted tomatoes), sesame oil, hoisin sauce, ground ginger, and cornstarch. Whisk vigorously until all ingredients are well combined and the cornstarch has dissolved, ensuring a smooth sauce without lumps.
- Pour this perfectly blended sauce evenly over the beef and onions in the slow cooker. Cover the slow cooker with its lid and set the cooking time. Cook on LOW heat for 5-6 hours for maximum tenderness, or on HIGH for 3-4 hours if you’re in a bit more of a hurry. The beef should be incredibly tender and easily shredded with a fork when done.
Hint: For an additional layer of complex flavor, consider adding a tablespoon of Worcestershire sauce to your sauce mixture. It adds a subtle umami depth that can beautifully complement the other ingredients.
Adding the Peppers and Final Touches
The timing of adding the bell peppers is key to their perfect crisp-tender texture.
- Add the chopped bell peppers to the slow cooker when there are approximately 2 hours left if you are cooking on the LOW setting. If you’re using the HIGH setting, add them during the last hour of cooking. This timing ensures the peppers cook through and soften slightly, but retain a pleasant crispness and vibrant color, preventing them from becoming mushy.
- Once the beef is thoroughly cooked and wonderfully tender, and the peppers are crisp-tender, your Slow Cooker Pepper Steak is ready to serve! Give everything a good stir, then carefully spoon generous portions over hot cooked rice. Finish with a sprinkle of toasted sesame seeds and chopped green onions (if using) for an added burst of freshness and nutty flavor. Enjoy your perfectly cooked, effortless meal!
Versatile Serving Ideas for Slow Cooker Pepper Steak
This Crock Pot Pepper Steak is incredibly versatile and pairs wonderfully with a variety of sides, allowing you to customize your meal based on preferences and dietary needs. Here are some delicious ideas:
- Classic Cooked Rice: The most traditional and popular pairing. Serve over fluffy white rice, brown rice, or even jasmine rice to soak up every drop of that savory sauce.
- Hearty Egg Noodles: For a comforting, pasta-like experience, toss the pepper steak with broad egg noodles. The sauce coats the noodles beautifully, making for a substantial meal.
- Low-Carb Cauliflower Rice: An excellent option for those following a low-carb or keto diet. Cauliflower rice provides a neutral base without the added carbohydrates, allowing the flavors of the pepper steak to shine.
- “In a Bowl” Style: Enjoy the pepper steak on its own in a bowl, without any grains or noodles. This highlights the tender beef and vibrant peppers, perfect for a lighter meal.
- Over a Bed of Shredded Lettuce: For a refreshing and crunchy low-carb option, serve the pepper steak over a bed of crisp shredded lettuce, transforming it into a delicious and healthy lettuce wrap style meal.
- With Sautéed Cabbage: A flavorful and healthy alternative, sautéed cabbage offers a mild, slightly sweet counterpoint to the rich sauce. It adds a satisfying texture and additional vegetables to your plate.
The Easiest Method: Dump and Go Slow Cooker Pepper Steak
If you’re looking for the absolute simplest way to make this dish, the “dump and go” method is your answer. It minimizes active prep time, making it perfect for those super busy days while still delivering a satisfying meal.
- Sprinkle both sides of your beef with black pepper (and salt, if desired) and cut it into ¼-inch thick slices.
- Add the chopped onion, minced garlic, and sliced beef directly into your slow cooker insert.
- In a separate bowl, combine all the sauce ingredients (beef broth, Rotel, hoisin sauce, sesame oil, cornstarch, and ground ginger), whisking until smooth.
- Pour the prepared sauce evenly over the meat and onions in the slow cooker.
- Cover the slow cooker with its lid and cook on LOW for 5-6 hours, or on HIGH for 3-4 hours, until the beef is fork-tender.
- During the last 1-2 hours of cooking, add the chopped bell peppers to the slow cooker, stirring them gently into the sauce and beef.
- Once cooked, garnish with green onions and sesame seeds, and serve as desired. Enjoy the ultimate hands-off cooking experience!
Storing, Freezing, and Reheating Your Pepper Steak
This Slow Cooker Pepper Steak is excellent for meal prepping and makes fantastic leftovers. Proper storage ensures you can enjoy its delicious flavors for days or even months to come.
Storing Leftovers: Any leftover pepper steak can be easily stored. Simply transfer the cooled dish to an airtight container and refrigerate it for up to 3 days. The flavors often deepen overnight, making it even more delicious the next day!
Freezing Leftovers: To extend the life of your pepper steak, transfer any remaining steak and peppers to a freezer-safe container or heavy-duty freezer bag once it has cooled completely. Ensure it’s sealed tightly to prevent freezer burn. It can be frozen for up to 2 months. For best results, thaw it completely in the refrigerator overnight before reheating.
Reheating:
- Microwave: For a quick reheat, place a portion in a microwave-safe dish and warm in 30-second intervals, stirring in between, until heated through.
- Stovetop: For a more even reheat, transfer leftovers to a saucepan on the stove. Warm over low-medium heat, stirring occasionally, until hot. You might want to add a splash of beef broth or water if the sauce has thickened too much.
Freezer Meal Instructions for Future Convenience
Prepare this pepper steak as a freezer meal for ultimate convenience on busy days. This allows you to have a delicious homemade meal ready to go with minimal fuss.
- In a gallon-sized freezer bag (or a large freezer-safe container), combine the chopped bell peppers, chopped onion, minced garlic, and the raw beef steak cut into strips.
- In a separate bowl, whisk together all the sauce ingredients (beef broth, Rotel, hoisin sauce, sesame oil, cornstarch, and ground ginger). Pour this mixture over the meat and vegetables in the freezer bag.
- Remove any excess air from the bag, seal it securely, and label it with the recipe name and date.
- Freeze for up to 3 months.
- When ready to cook, thaw the freezer bag completely in the refrigerator overnight. Once thawed, transfer the contents to your slow cooker and cook on the “LOW” setting for 5-6 hours, or on “HIGH” for 3-4 hours, until the beef is tender. Garnish with fresh sesame seeds and green onions before serving.
- Important Note on Peppers: If you include the bell peppers in the freezer bag, they will likely lose some of their crisp texture during freezing and the extended slow cooking time, becoming softer. While still tasty, if you prefer to preserve the crispness of your bell peppers, you can opt to just freeze the meat, onions, and sauce. Then, add fresh, chopped bell peppers to the slow cooker during the last 1-2 hours of the cooking process.
Dietary Swaps for Everyone to Enjoy
This Slow Cooker Pepper Steak is wonderfully adaptable, making it easy to fit various dietary needs without sacrificing flavor.
- Gluten-Free: While many hoisin sauce brands are naturally gluten-free, some commercial varieties may contain wheat. Always check the label carefully for a “gluten-free” certification or a list of wheat-containing ingredients. Alternatively, you can substitute hoisin sauce with gluten-free tamari for a soy-based, gluten-free option. Ensure all other ingredients, like beef broth, are also certified gluten-free. Serve this delicious dish with plain cooked rice to keep it entirely gluten-free.
- Low Carb or Keto: To make this recipe suitable for low-carb or keto diets, the primary adjustment is the hoisin sauce, which often contains sugar. You can substitute it with a homemade keto hoisin sauce, or simply use tamari or soy sauce in its place (though this will alter the sweetness). For serving, swap out traditional rice for cauliflower rice, a refreshing bed of shredded lettuce, or some flavorful sautéed cabbage or zucchini noodles.
Variations and Ingredient Substitutions
Feel free to get creative with this recipe! Here are a few ways to customize your Slow Cooker Pepper Steak:
- Using Stew Meat: If you’re using pre-packaged stew meat, ensure you cut it into smaller, thinner pieces, ideally no more than ¼ inch thick. This will help it tenderize more quickly and evenly in the slow cooker, matching the texture of sliced steak.
- With Stewed or Diced Tomatoes: If you don’t have Rotel (canned tomatoes with chilies) on hand or prefer a milder flavor, you can easily use plain stewed tomatoes or a can of fire-roasted tomatoes in its place. If you still want to maintain a hint of heat but without the Rotel, simply add a small can of diced green chilies to your sauce mixture.
- Adding Worcestershire Sauce: Some cooks enjoy the deep, tangy umami boost that a touch of Worcestershire sauce provides. If you decide to add it, use a light hand – start with about a tablespoon. This dish is already packed with flavor, so taste and adjust after the cooking time if you feel it needs more.
- Substituting Beef Bouillon for Broth: While high-quality beef broth is preferred for its rich depth, you can certainly use beef bouillon cubes mixed with hot water as an easy substitute. Follow the package directions to prepare the equivalent of 1 cup of beef broth.
- Increase the Heat: For those who love a spicy kick, consider adding a pinch of red pepper flakes to the sauce, or using a hotter variety of diced chilies in place of or in addition to the Rotel. A dash of sriracha or a few drops of hot sauce stirred in before serving can also boost the spice level.
Recipe FAQs
Here are some frequently asked questions about making Slow Cooker Pepper Steak:
While traditional hoisin sauce, made from fermented soybeans, can be gluten-free, many commercial varieties sadly include wheat as a thickener or filler. If you need your pepper steak to be gluten-free, it is absolutely essential to carefully check the product labels for a clear “gluten-free” claim or to scrutinize the ingredient list for any wheat-containing components. Gluten-free tamari is a reliable substitute if you can’t find a certified gluten-free hoisin sauce.
If you find yourself without hoisin sauce, you have a few excellent alternatives. You can use a combination of soy sauce (or gluten-free tamari for dietary needs) in its place, augmented with a little brown sugar (or honey) to mimic the characteristic sweetness of hoisin. To achieve a similar thickened texture, you can also add a cornstarch slurry (a mixture of cornstarch and a small amount of cold water) to your sauce. Alternatively, for those who enjoy making things from scratch, there are many recipes available online for homemade hoisin sauce that you can prepare in advance.
Yes, you can use frozen beef, but it’s crucial to thaw it completely before adding it to the slow cooker, especially if you plan to brown it. Cooking frozen meat directly in a slow cooker can prolong the cooking time significantly and sometimes result in uneven cooking. If using the “dump and go” method, ensure it’s fully thawed to allow even tenderization.
The recipe uses cornstarch for thickening. If you prefer a thicker sauce, you can add an additional half tablespoon of cornstarch mixed with an equal amount of cold water (a slurry) during the last 30 minutes of cooking. Stir it in thoroughly and allow it to cook until it thickens. If the sauce is too thick, simply stir in a splash of extra beef broth or water until it reaches your desired consistency.
More Easy Dinner Recipes You’ll Love:
If you enjoyed this effortless and flavorful Slow Cooker Pepper Steak, be sure to explore these other fantastic easy dinner ideas:
- Inside Out Egg Roll (in a Bowl): All the flavors of an egg roll, deconstructed and made simple!
- Sheet Pan Smoked Sausage and Peppers: A quick and easy one-pan meal perfect for busy weeknights.
- Instant Pot Unstuffed Cabbage Rolls: Enjoy the comfort of cabbage rolls without all the rolling, made fast in the Instant Pot.
- Slow Cooker Swiss Chicken Casserole: A creamy, cheesy, and satisfying chicken casserole that cooks itself.
- Sheet Pan Cilantro Lime Salmon: A light, fresh, and incredibly flavorful salmon dish, all on one sheet pan.
If you loved this Slow Cooker Pepper Steak recipe, please show your support by leaving a 5-star review in the recipe card below or dropping a comment! You can also share your culinary creations with me on Instagram by tagging @dashfordinner. Your feedback means the world!
Crock Pot Pepper Steak
Print
Pin
Rate
Equipment
-
Slow Cooker (6-Quart or Larger)
-
Large Skillet or Dutch Oven (optional, for browning)
-
Whisk
Ingredients
- 1 yellow onion quartered and chopped
- 4 cloves garlic minced
- 2-3 tablespoons olive oil divided
- 3 pounds beef steak sirloin, flank, or round, cut into ¼” thick strips
- ½ – 1 teaspoon black pepper to taste, freshly ground preferred
- 1 cup beef broth (or water + beef bouillon)
- 10 ounces Rotel (diced tomatoes and green chiles*) or fire-roasted tomatoes
- ½ cup hoisin sauce (use gluten-free if needed)
- 1 tablespoon toasted sesame oil
- 1 tablespoon cornstarch (or arrowroot starch)
- ½ tablespoon ground ginger or 1 tablespoon fresh minced ginger
- 4 bell peppers cored and cut into large chunks (mixed colors preferred)
For Garnish (optional)
- Chopped green onions
- Sesame seeds
- Red pepper flakes
For Serving (optional)
- Cooked white rice (or brown rice, cauliflower rice, egg noodles)
Instructions
Optional: Browning the Meat and Onions (for deeper flavor)**
-
In a large skillet or Dutch oven, heat one tablespoon of olive oil on medium-high heat.
-
Add the chopped yellow onion and minced garlic. Sauté for 3-5 minutes until the onions begin to soften and lightly brown, becoming fragrant.
-
Transfer the sautéed onions and garlic to the slow cooker. Then, generously sprinkle each side of your beef steak with black pepper and salt to taste.
-
In the same skillet, heat another tablespoon of olive oil over high heat. Brown the steak for about 1 minute on each side until a nice crust forms. Do this in batches as needed to avoid overcrowding the pan, adding additional olive oil if necessary.
-
Cut the browned steak into slices about ¼” thick and 1.5-2” long***.
Assembling and Slow Cooking
-
Transfer the browned (or raw) onions, garlic, and sliced beef to the slow cooker insert.
-
In a medium mixing bowl, whisk together the beef broth, Rotel (diced tomatoes and green chilies), Hoisin sauce, sesame oil, cornstarch, and ground ginger until well combined and smooth. Pour this flavorful mixture evenly over the beef and onions in the slow cooker.
-
Cover the slow cooker with its lid and cook the beef on LOW for 5-6 hours, or on HIGH for 3-4 hours, or until the beef is incredibly tender and easily pierced with a fork.
-
Add the large chunks of bell peppers to the slow cooker. If cooking on LOW, add them with about 2 hours left. If cooking on HIGH, add them during the last 1 hour of cooking. This ensures the peppers are crisp-tender and not overcooked.
-
Serve your delicious Slow Cooker Pepper Steak warm over white rice (or your preferred serving option) and garnish generously with sesame seeds and sliced green onions (if desired). Enjoy!
Notes
**Optional Browning Steps: Steps 1-5, which involve searing the beef and sautéing the garlic and onions, are completely optional. While these steps undeniably enhance the overall depth and complexity of the dish’s flavor through caramelization, they are not strictly crucial for success. If you’re pressed for time or prefer a more hands-off approach, you can simply add the raw beef strips, chopped onions, and minced garlic directly into your slow cooker. The pepper steak will still be incredibly tasty and tender!
***Slicing the Steak: You can cut the beef steak into strips before browning, however, I find it much easier and quicker to sear the steak whole or in larger pieces first and then slice it into uniform ¼” thick and 1.5-2” long pieces. This method often results in more even browning and easier handling.
Storing Leftovers: Leftovers of this delicious pepper steak can be stored safely in an airtight container in the refrigerator for about 3 days. For longer storage, this dish freezes beautifully! You can store it in a freezer-safe bag or container for 2-3 months. Remember to thaw completely before reheating.
-
- Note on Frozen Peppers: If you choose to freeze the dish with the bell peppers included, be aware that the peppers may become softer or slightly mushy upon thawing and reheating. The flavor will still be fantastic, but the texture will change. If you prioritize crisp-tender peppers, it’s best to add fresh bell peppers during the last 1-2 hours of cooking after thawing the meat and sauce.
Additional Tips for Success:
- Bell Pepper Variety: Don’t limit yourself to just one color! Using a mix of bell peppers (red, yellow, orange, green) adds beautiful color and a range of subtle sweetness to your dish. I often use two red and two yellow bell peppers for a vibrant presentation.
- Spice Level Adjustment: To add more heat, incorporate hotter peppers alongside or in place of some of the bell peppers, such as jalapeños or poblanos. A pinch of red pepper flakes in the sauce or as a garnish will also provide a nice kick.
- Pre-Sliced Beef: Save valuable prep time by purchasing pre-sliced stir-fry beef from the grocery store. Just make sure the slices are about ¼-inch thick for consistent tenderness.
- Slow Cooker Size: A 6-quart or larger slow cooker is ideal for this recipe to ensure all ingredients fit comfortably and cook evenly.
Nutrition
Please note that some of my blog posts here at Dash for Dinner may contain affiliate links. If you make a purchase through these links, I will get a small commission at no additional cost to you. Please see my Disclaimer for more information.