This delicious, restaurant-style pepper steak is slowly braised until the beef is melt-in-your-mouth tender. It’s packed with flavor from the rich savory gravy, sweet bell peppers and soft onions. Easy to make in the slow cooker or on the stovetop. Serve over rice for a hearty, beefy meal.
What cut of beef should I use?
You can use any chuck roast or shoulder steak cut into 1⁄4 inch slices. This allows the meat to become very tender during the long cooking time.
Can I use stew meat instead?
Absolutely! Cubed stew meat works perfectly in place of steak slices. Follow the same cooking instructions.
What if I don’t have soy sauce or beef broth?
You can substitute equal parts Worcestershire sauce and water or stock if you don’t have those ingredients on hand.
Do I have to use bell peppers and onion?
No, you can customize the veggies. Try mushrooms, carrots or bamboo shoots instead. Just add them once the meat is tender.
Can this recipe be made in a slow cooker?
Yes! Combine everything except the bell peppers and onion in a slow cooker and cook on low for 8 hours. Then sauté the veggies and mix together before serving.
Ingredients:
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