Slow Cooker Pepper Beef

Francine Lizotte


Bold in flavor, this Slow Cooker Pepper Beef Chinese dish is sure to please everyone. With great ingredients, this is an amazing recipe to serve...


☆☆☆☆☆ 0 votes

6 servings
15 Min
3 Hr 30 Min
Slow Cooker Crock Pot


  • 1 1/2 Tbsp
    canola oil (substitute safflower, grapeseed, etc.)
  • 1 1/2 lb
    round or tenderloin steak, cubed
  • ·
    ground himalayan sea salt, to taste
  • ·
    freshly ground black pepper, to taste and divided (i always use mixed peppercorns)
  • 2 c
    white onions, cubed
  • 3 c
    mixed bell peppers, ribs removed, seeded and cubed
  • 2 large
    tomatoes, washed and cubed
  • 4 large
    cloves garlic, pressed
  • 1 Tbsp
    fresh ginger, minced
  • 1 Tbsp
    brown sugar
  • 2 Tbsp
    hoisin sauce
  • 1 Tbsp
    worcestershire sauce
  • 1 Tbsp
    low-sodium soy sauce
  • 1/2 Tbsp
    chili oil
  • 2 c
    low-sodium beef broth
  • 1 Tbsp
    cornstarch mixed in 1/2 cup cold water
  • 3 c
    cooked rice such as basmati
  • ·
    nira chives or green onions (green parts only) cut diagonally, for garnish
  • 1/2 tsp
    sesame seeds per bowl

How to Make Slow Cooker Pepper Beef


  1. In a skillet over medium heat, add oil. When hot, place beef cubes and sear until just brown, season with salt and freshly ground black pepper.
  2. Transfer beef and its juices to the crock pot and then add onions, pepper, tomatoes, garlic, ginger, sugar, hoisin, Worcestershire sauce, soy sauce, chili oil and beef stock; stir to combine.
  3. Cook on “Low” for 7 hours or “High” for 3:30 hours. To thicken the sauce, add cornstarch mixture. Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds.
  4. To view this recipe on YouTube, click on this link >>>>

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