Slow Cooker Pepper Steak with Onion Stir Fry Recipe

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Slow Cooker Pepper Steak with Onion isn’t just a meal—it’s a quick, satisfying fix for nights when you crave something bold and hearty without the hassle. Tender strips of beef, crisp bell peppers, and a glossy, savory sauce come together beautifully in one sizzling skillet. It tastes like your favorite takeout dish, but fresher—and made right at home.

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A Weeknight Win I Keep Coming Back To

The first time I made slow cooker pepper steak with onion, I only had a few basics in the fridge and less than an hour to cook. But as the beef seared and the garlic hit the hot oil, the scent told me this was more than just a last-minute dinner—it was a keeper.

Now, it’s my go-to when I want something flavorful and comforting with very little prep. It reminds me of how much I love recipes that deliver big results with simple ingredients—just like Spinach Cream Cheese Stuffed Chicken Breast.

Why This Stir Fry Stands Out

What makes slow cooker pepper steak with onion such a standout is its incredible flavor with very little effort. The beef is velvety and tender thanks to a simple marinating technique. Bell peppers and onions add natural sweetness and crunch. And that glossy, garlicky sauce? It clings to every bite like magic.

Unlike some stir fry dishes that fall flat, this one brings depth. A splash of Shaoxing wine and oyster sauce brings restaurant-style umami, while a touch of sesame oil adds warmth. Whether you’re tossing it over fluffy white rice or enjoying it solo, every bite is bold, balanced, and satisfying.

It also fits into a busy week effortlessly. With just a bit of prep and about 15 minutes of cook time, you can have dinner on the table faster than delivery. I love recipes like this one and my Crockpot Taco Casserole because they work hard in the background while I get on with my evening.

From the first sizzle to the final saucy bite, this stir fry is one you’ll come back to again and again.

Ingredients & Preparation

Everything You’ll Need for That Perfect Stir Fry

The beauty of slow cooker pepper steak with onion lies in how simple the ingredients are—but how bold the flavor becomes when they’re cooked together. Here’s a breakdown of what you’ll need:

 Ingredient Table

 Substitutions & Tools You’ll Need

Steak options: Flank steak is ideal for tenderness, but you can easily swap in London broil or even chuck roast. Just be sure to slice it thinly against the grain and marinate it long enough to tenderize.

Shaoxing wine: If you can’t find this in your area, dry sherry or mirin (with less sugar) works well.

Oyster sauce: No oyster sauce on hand? Use hoisin sauce as a backup—though oyster sauce is what gives this dish its signature umami.

Cornstarch: This thickens the sauce and helps velvet the meat. Don’t skip it!

Tools you’ll need:

• A sharp chef’s knife (for slicing meat thin)

• A wok or large skillet that can handle high heat

• Mixing bowls for marinating

• Wooden spatula or heat-safe tongs

This dish is so versatile, it reminds me of recipes like Crockpot Taco Casserole, where the ingredients are humble, but the results are dinner-worthy every time.

You can also keep things healthy and satisfying by pairing it with brown rice or cauliflower rice—just like I do with Ground Beef Zucchini Bake when I’m craving low-carb comfort.

Cooking Instructions & Tips

Step-by-Step: How to Make Slow Cooker Pepper Steak with Onion

This stir fry comes together in no time once the prep is done. The technique is what makes the magic happen—especially velveting the beef. Here’s how to bring it all together:

 Step 1: Slice and Marinate the Beef

Slice your beef into thin strips (about 3 inches long and ¼-inch thick). Partially frozen beef slices easier and more evenly.

In a bowl, combine beef with 1½ tablespoons water, 2 teaspoons cornstarch, 2 teaspoons oyster sauce, 2 teaspoons Shaoxing wine, 2 teaspoons oil, and ¼ teaspoon baking soda. Mix until absorbed and let it marinate for 30 minutes to overnight in the fridge.

 Step 2: Mix the Sauce

In a small bowl, combine ½ cup chicken stock, 1 tablespoon cornstarch, 1½ tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 1 tablespoon light soy sauce, 1 teaspoon dark soy sauce, ½ teaspoon sugar, ½ teaspoon sesame oil, and a pinch of white pepper. Stir and set aside.

 Step 3: Sear the Beef

Heat 1 tablespoon oil in a hot wok until smoking. Sear beef in a single layer for 30 seconds per side. Don’t stir too much—let it brown! Then remove and set aside (the beef should be about 80% cooked).

 Step 4: Stir-Fry the Veggies

Add the remaining tablespoon of oil, toss in minced ginger (if using), and let it caramelize for 10 seconds. Then add the chopped garlic, bell peppers, and onion. Stir-fry for about 1 minute on medium-high heat until fragrant.

 Step 5: Combine and Sauce It Up

Return beef and juices to the wok. Stir for 15 seconds, then pour in the sauce. Stir-fry everything over high heat until coated and the sauce thickens and simmers.

If the sauce gets too thick, splash in a bit of stock. If it’s too thin, just cook it a minute longer.

 Tips & Tricks for Stir Fry Success

• Marinate longer for tougher cuts like London broil or chuck roast—overnight if possible.

• Use a very hot wok or skillet for proper searing. Smoking oil means it’s ready!

• Don’t overcrowd the pan—work in batches if needed to avoid steaming.

• Cut vegetables evenly so they cook at the same rate.

• Want it spicy? Add chili oil, red pepper flakes, or fresh sliced chilies at the end.

When I want an easy, flavorful dish with minimal cleanup, this one tops the list—right up there with Crockpot Garlic Butter Beef Bites and Ground Beef Zucchini Bake. Those are workhorses in my meal plan—just like this one.

Serving, Storing & Pairing

What to Serve with Pepper Steak Stir Fry

Once your slow cooker pepper steak with onion is glossy and thickened, it’s time to plate—and let me tell you, the options are endless.

I usually serve mine over hot steamed jasmine rice or buttery garlic noodles. The sauce soaks into the grains beautifully, making every bite savory and satisfying. On busy nights, I even go for frozen brown rice—it reheats in minutes and keeps things wholesome.

Want something a little fancier? Try serving it alongside a bowl of Creamy Salmon and Spinach Orzo. That silky pasta balances the bold beef perfectly.

This stir fry also plays well with crunchy Asian slaw or lightly steamed broccoli. For a full table spread, I sometimes pair it with Lemon Garlic Butter Chicken with Creamy Parmesan Linguine—yes, two mains! Because why not?

 Storing and Reheating Tips

Leftovers? You’re in luck—pepper steak with onion reheats like a dream.

To store:
Transfer cooled stir fry into an airtight container. It will keep well in the refrigerator for up to 4 days.

To freeze:
Freeze the cooled dish in portioned containers for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat:
Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also microwave in 60-second intervals, stirring between each.

Pro tip: If you’re meal prepping, keep the rice and stir fry stored separately for best texture.

Frequently Asked Questions

Can I use a different cut of beef for pepper steak stir fry?

Yes! While flank steak is ideal, London broil or chuck roast also works well. Just slice thinly against the grain and marinate longer for tenderness.

Is this pepper steak recipe spicy?

Not inherently. It’s more savory and rich than spicy. But if you enjoy heat, feel free to stir in red pepper flakes, sriracha, or a drizzle of chili oil near the end.

Can I make this in advance?

Absolutely. This dish reheats beautifully. Store it in the fridge for up to 4 days. Reheat gently in a skillet or microwave with a splash of water or broth.

What vegetables can I add?

Feel free to customize! Snow peas, mushrooms, baby corn, or broccoli all work well alongside the bell peppers and onion. Just ensure everything is cut to similar size for even cooking.

Does this work in a slow cooker?

While this version is made quickly in a wok or skillet, you can adapt it for slow cooking. Sear the beef first, then simmer with the sauce and vegetables on low for 3–4 hours until tender

Final Thoughts on Slow Cooker Pepper Steak with Onion

There’s something deeply satisfying about making a dish that tastes like takeout but comes straight from your own kitchen. This slow cooker pepper steak with onion delivers bold flavor, juicy beef, and a sauce that makes every bite memorable. It’s quick enough for weeknights, delicious enough for guests, and versatile enough to make it your own every time.

If you loved the balance of savory and sweet in this dish, you might also enjoy the creaminess of my Spinach Cream Cheese Stuffed Chicken Breast or the bold heat in Garlic Parmesan Chicken Spaghetti in Spicy Cajun Cream Sauce. Both are guaranteed to please.

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