Slow Cooker Sesame Ginger Pepper Steak is a sweet-savory beef dinner with thinly sliced steak, colorful bell peppers, onion, garlic, fresh ginger, soy sauce, hoisin, rice vinegar, honey, and sesame oil.
The sauce is lighter and more takeout-inspired than a tomato-based pepper steak. Fresh ginger, rice vinegar, and sesame oil give it a cleaner flavor, while hoisin and honey add sweetness without using brown sugar.
Why This Pepper Steak Works
The beef cooks in a relatively small amount of sauce, which keeps the flavor concentrated. The peppers are added near the end so they soften without losing all of their texture.
Hoisin provides body and sweetness, soy sauce adds salt and savoriness, rice vinegar keeps the sauce balanced, and sesame oil is stirred in near the end so its aroma stays noticeable.
Ingredient Notes
Flank steak: Slice it thinly against the grain. This gives the beef a more tender bite after slow cooking.
Bell peppers: Use a mix of red, green, and yellow peppers for color. Add them during the final 30 to 40 minutes so they stay distinct.
Fresh ginger: Freshly grated ginger gives the sauce a sharper, brighter flavor than ground ginger.
Hoisin and honey: These provide sweetness and body without making the sauce taste like dessert.
Rice vinegar and sesame oil: Rice vinegar balances the sweet ingredients, while toasted sesame oil adds aroma at the end.
How to Make Slow Cooker Sesame Ginger Pepper Steak
Whisk the beef broth, soy sauce, hoisin, rice vinegar, honey, garlic, and ginger together. Add the sliced beef and onion to the slow cooker, pour the sauce over the top, and cook until the beef is tender.
Add the sliced bell peppers during the final 30 to 40 minutes. This is late enough that they keep some structure but early enough that they soften and absorb the sauce.
Whisk cornstarch with cold water and stir it into the slow cooker during the last 15 to 20 minutes. Once the sauce has thickened, stir in the sesame oil.
Tips for Tender Beef
- Slice against the grain. This shortens the muscle fibers and improves tenderness.
- Do not cook the peppers all day. Add them near the end.
- Use low-sodium soy sauce. The sauce concentrates during slow cooking.
- Add sesame oil last. Long cooking can dull its aroma.
- Thicken gradually. Give the cornstarch slurry time to work before adding more.
Serving Ideas
Serve the pepper steak over steamed rice, brown rice, noodles, or cauliflower rice. Broccoli or snap peas make easy side vegetables.
For another saucy beef dinner, try the Mongolian Ground Beef Noodles or the Garlic Cheddar Beef and Potato Gratin Casserole.
Frequently Asked Questions
Can I use sirloin instead of flank steak?
Yes. Sirloin works well and may need slightly less cooking time because it is naturally tender.
Can I add the peppers at the beginning?
You can, but they will become very soft. Adding them during the last 30 to 40 minutes gives a better texture.
Can I make the sauce spicier?
Yes. Add crushed red pepper flakes, chili garlic sauce, or a little sriracha to the sauce mixture.
Slow Cooker Sesame Ginger Pepper Steak
Tender beef strips slow cooked with bell peppers, onion, garlic, fresh ginger, soy sauce, hoisin, rice vinegar, honey, and sesame oil.
Prep: 20 minutes Cook: 5–6 hours Serves: 6
Ingredients
- 1 1/2 pounds flank steak, thinly sliced against the grain
- 1 large yellow onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3/4 cup low-sodium beef broth
- 1/4 cup low-sodium soy sauce
- 1/4 cup hoisin sauce
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons honey
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely grated
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 teaspoon toasted sesame oil
- Crushed red pepper flakes, optional
Instructions
- Add the sliced beef and onion to the slow cooker.
- Whisk the beef broth, soy sauce, hoisin, rice vinegar, honey, garlic, and ginger together. Pour over the beef.
- Cover and cook on LOW for 5 to 6 hours, or until the beef is tender. Sirloin may cook a little faster.
- Add the sliced bell peppers during the final 30 to 40 minutes of cooking.
- Whisk the cornstarch and cold water until smooth. Stir the slurry into the slow cooker during the final 15 to 20 minutes.
- Once the sauce has thickened, stir in the toasted sesame oil.
- Taste and add red pepper flakes if desired. Serve hot over rice or noodles.
Notes
Keep the bell peppers out until near the end of cooking for the best texture and color.
