Slow-Cooked Pepper Steak Recipe
Slow-Cooked Pepper Steak Recipe photo by Taste of Home
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Slow-Cooked Pepper Steak Recipe

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4.5 40 61
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After a long day working in our greenhouse raising bedding plants, I enjoy coming in to this hearty beef dish for supper. It's one of my favorite meals. — Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
MAKES:6 servings
TOTAL TIME: Prep: 10 min. Cook: 6-1/2 hours
MAKES: 6 servings


  • 1-1/2 pounds beef top round steak
  • 2 tablespoons canola oil
  • 1 cup chopped onion
  • 1/4 cup reduced-sodium soy sauce
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 4 medium tomatoes, cut into wedges or 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large green pepper, cut into strips
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • Hot cooked noodles or rice

Nutritional Facts

1 cup (calculated without noodles): 232 calories, 8g fat (2g saturated fat), 64mg cholesterol, 639mg sodium, 11g carbohydrate (5g sugars, 2g fiber), 28g protein. Diabetic Exchanges: 4 lean meat, 1 vegetable, 1 fat.


  1. Cut beef into 3-in. x 1-in. strips. In a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce, garlic, sugar, salt, ginger and pepper; pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green pepper; cook on low 1 hour longer or until vegetables are tender.
  2. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high for 20-30 minutes until thickened. Serve with noodles or rice.
    Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little broth or water if necessary.
    Yield: 6 servings.
Originally published as Slow-Cooked Pepper Steak in Taste of Home April/May 1994, p23

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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xlsalbums User ID: 5254917 263399
Reviewed Mar. 12, 2017

"This was actually quite flavorful. easy to make. We really liked it and I will make it again!"

sarah2830 User ID: 2581651 251939
Reviewed Jul. 27, 2016

"Excellent! So easy to prepare & my Husband loved it!"

hicks91 User ID: 6731271 249201
Reviewed Jun. 8, 2016

"My mother introduced this to me. So mouthwatering I can never wait for it to be done. I've used canned tomatoes and also rotel."

KarenKeefe User ID: 2062961 246200
Reviewed Mar. 28, 2016

"Incredible dish and so easy to make! I used top sirloin steak but didn't change another thing! Will be a keeper in our household!"

timmel User ID: 759358 233248
Reviewed Sep. 21, 2015

"I make this regularly. Serve over rice and with wheat rolls and corn. Only change I make is using tomato sauce instead of diced because of the picky eaters in my house."

chefk7 User ID: 6424386 218629
Reviewed Jan. 23, 2015

"I have this on a regular basis....I make it exactly the way the recipe says and it always turns out perfectly. I serve mine over hot fluffy rice. My husband and son love it, and the leftovers (if any) are really good. Great dish!"

sharivw User ID: 4634266 8029
Reviewed Aug. 9, 2014

"My husband doesn't like green pepper so I used both red and yellow, my family loved it!"

luigimon User ID: 1692040 5214
Reviewed Aug. 3, 2014

"This Is wonderful! I used a round roast, as that is what I had in hand, and the canned diced tomatoes. It turned out so good, and I will make this again. Served mine with buttered noodles. Yummy!"

mbb59 User ID: 7753174 6762
Reviewed Jul. 28, 2014

"Great flavors blended in,,, my husband (who is wonderful, but picky when it comes to food) loved it,,, used a red and yellow pepper~ brown sugar to make the tomatoes less tart~served with buttered noodles, and applesauce~good deal!"

tammycookblogsbooks User ID: 7112115 5006
Reviewed May. 24, 2014 Edited Apr. 24, 2016

"If you are looking for a good and easy slow cooker recipe this one is for you. I tried this out in 1994 when it was first published in Taste of Home. I've been a fan of it ever since then. The soy sauce gives it a great taste. I don't like ginger so I leave it out. I also use diced tomatoes since they are available and flavorful anytime of the year."

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