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

Slow-Cooked Pepper Steak Recipe

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4.5 36
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"After a long day in our greenhouse raising bedding plants for sale, I appreciate coming in to this hearty beef dish for supper," says Sue Gronholz of 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) equals 176 calories, 6 g fat (1 g saturated fat), 48 mg cholesterol, 639 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.


  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

Nutritional Facts

1 cup (calculated without noodles) equals 176 calories, 6 g fat (1 g saturated fat), 48 mg cholesterol, 639 mg sodium, 8 g carbohydrate, 2 g fiber, 21 g protein.

Full-Bodied Red Wine

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

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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."

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!"

Reviewed Aug. 9, 2014

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

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!"

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!"

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