Slow Cooker Pepper Steak

One of my favorite childhood meals was pepper steak! I enjoyed the sweet and spicy combo, and it was a welcome break from the “meat and potato” suppers that dominated our household. In order for it to remain in my current meal repertoire, I needed to give it a makeover…ketchup and brown sugar be gone!  I’m sharing my remake since my husband, who is not a fan of stew-style dishes, loved it!  Some recipes do this dish in a wok, but I love slow cooker meals on weekdays. Either way, it’s yum!

  • 2 lbs round steak* (cut diagonally across the grain into thin strips (sirloin or stew beef works too))
  • 2 bell peppers (any color, thinly sliced)
  • 1 cup onion (sliced into 1/2 inch wedges)
  • 1/4 cup chopped scallions (for garnish)
  • 2 tablespoons freshly grated ginger or 3/4 tsp dried
  • 3-4 garlic cloves (minced)
  • 1 cup organic beef bouillon (low sodium)
  • ¼ cup gluten-free soy or tamari sauce ( )
  • 2 tablespoons rice wine vinegar (you can sub with cider vinegar)
  • ¼ teaspoon ground black pepper
  • 2 tablespoons tapioca or arrowroot starch (Rebooters, use 1/2 tablespoon coconut flour )
  1. In a bowl combine ginger, garlic, bouillon, soy sauce, vinegar, and black pepper. Set aside.
  2. Place about ½ of the steak strips at the bottom of the slow cooker, top with sliced bell peppers and onions, and remaining steak. **

  3. Pour liquid mixture over meat.
  4. Cover and cook on low for 5 to 6 hours, until meat is tender and cooked.

  5. About 30 minutes before serving, in a small bowl whisk together four tablespoons of cold water and starch or coconut flour. Set the slow cooker on high (if it isn’t already) and pour the thickener into the pot, stir, then cover and cook another 30 minutes or until ready to serve.

  6. Adjust seasonings to taste and serve over rice (or cauli or zucchini rice if on a Reboot) and garnish with sesame seeds and scallions.

*Grass-fed beef is higher in healthy Omega 3 fats, so I recommend it where possible.

** If you are able to add the peppers in about halfway, that is ideal. They won’t be as soft. If you are at work all day, then adding them in with the meat is the only option (but know they will be soft, not crunchy).

Adapted from: