Place the sliced beef strips in the bottom of your slow cooker.
Layer the sliced bell peppers and onion (if using) over the beef.
In a small bowl, whisk together the soy sauce, beef broth, and brown sugar until the sugar is mostly dissolved.
Pour the sauce mixture evenly over the beef and vegetables in the slow cooker.
Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours, until the beef is very tender and the peppers are soft.
If you prefer a thicker sauce, about 20 minutes before serving, whisk the cornstarch with 2–3 tablespoons of cold water to make a slurry. Stir it into the slow cooker, cover, and let it cook on HIGH for another 15–20 minutes until the sauce thickens.
Taste and adjust seasoning if needed (you can add a splash more soy sauce or a pinch of brown sugar).
Serve the pepper steak over hot cooked rice or noodles, spooning extra sauce over the top.
Variations & Tips
For picky eaters, you can reduce the amount of peppers and add more beef, then serve the peppers on the side so kids can try a small amount without feeling overwhelmed. If your family likes a little sweetness, use red, yellow, or orange bell peppers and add an extra tablespoon of brown sugar to the sauce. To make it a bit lighter, you can use low-sodium soy sauce and trim any visible fat from the beef before cooking. For extra flavor, add 1–2 cloves of minced garlic or a teaspoon of grated ginger to the sauce (this will technically add more than five ingredients, but it’s a nice upgrade when you have time). If someone in your house doesn’t love onions, leave them out and just use peppers—no need to change anything else. To stretch the meal, stir in a bag of thawed frozen stir-fry vegetables during the last 30–45 minutes of cooking. And if you’re cooking for a crowd, this recipe doubles easily; just use a larger slow cooker and add a splash more broth if things look too thick.
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