Slow Cooker Pepper Steak with Ginger and Honey
Tender stir-fry beef braised with bell peppers and onions in a savory-sweet soy-ginger sauce thickened with cornstarch. This hands-off slow cooker version delivers restaurant-quality pepper steak without active cooking. The honey balances soy's saltiness while ginger adds warmth; red pepper flakes provide gentle heat. Serve over rice or noodles for a weeknight dinner that tastes like takeout. The long, low cooking method makes tougher cuts tender and allows flavors to meld deeply.
Ingredients
- ¼ cup soy sauce
- 2 tablespoon Worcestershire sauce
- 3 tablespoon honey
- ½ teaspoon garlic powder
- ¼ teaspoon red pepper flakes(optional)
- ¼ teaspoon black pepper
- 1 tablespoon ginger, grated
- 5 tablespoon cornstarch, divided
- 1 ½ pound stir-fry beef
- 3 bell pepper, sliced
- 1 large white onion, sliced
- 1 cup hot water, for slurry
Instructions
- 1
Whisk soy sauce, Worcestershire sauce, honey, garlic powder, red pepper flakes, black pepper, ginger, and 3 tablespoons cornstarch in a bowl.
- 2
Add beef, bell peppers, and onions to slow cooker and stir to combine.
- 3
Pour sauce over beef and vegetables.
- 4
Cook on low for 6 hours.
- 5
Whisk 2 tablespoons cornstarch with hot water in a small bowl until smooth.
- 6
Stir cornstarch slurry into slow cooker.
- 7
Cook for 15 minutes and serve.
Tips
Cut beef into 1-inch pieces and peppers into 1-2 inch strips for even cooking and easier eating.
Make the cornstarch slurry with hot water from the slow cooker liquid to prevent lumps and faster thickening.
Substitute stir-fry beef with chuck steak, sirloin tip, or flank cut into bite-sized pieces.
Good to Know
Refrigerate in airtight container up to 4 days. Reheat gently on stovetop over medium-low heat, adding water if sauce thickens too much.
Prepare sauce and chop vegetables up to 1 day ahead. Assemble in slow cooker in the morning; cook as directed.
Serve over steamed white or brown rice, egg noodles, or lo mein. Garnish with scallions or sesame seeds.
Common Mistakes
Skip whisking cornstarch into sauce at start to avoid lumps; dissolve cornstarch slurry in hot liquid before adding.
Use consistent beef cut size to ensure even tenderness after 6 hours.
Avoid opening slow cooker lid during cooking; each opening adds 15-20 minutes to cook time.
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a regular oven instead of a slow cooker?
Yes. Combine all ingredients in a Dutch oven, cover, and braise at 325F for 2.5-3 hours until beef is tender. Add cornstarch slurry and cook 15 minutes uncovered to thicken.
What if I prefer thicker or thinner sauce?
Adjust cornstarch in the slurry: use 3 tablespoons for thicker sauce or 1 tablespoon for thinner. Mix with hot water until smooth before stirring in.
How long can I keep leftovers?
Refrigerate up to 4 days in an airtight container. Freeze up to 3 months; thaw overnight and reheat gently. Sauce may thin slightly after freezing.