Slow Cooker Meals—Asian Pepper Steak

I love, love, love using my Crock-Pot for cooking.

There is something to be said about taking a few minutes to prepare a meal the night before or in the morning and then letting it cook while you’re at work or doing errands with the kiddos. You get to come back to a great smelling house and an excellent meal as soon as you walk in the door!

The most requested slow cooker meal in my house is, by far, Rachel Ray’s Asian Pepper Steak.

My husband requests it at least once a month and it’s definitely one of my favorites as well. There is a little bit of time needed for preparation, but it’s well worth it. I’ve altered Rachel’s recipe just a bit to suit our budget and tastes, but this is it, almost exactly.


  • 2 lbs beef (I usually look for something boneless on sale – last time I used London Broil)
  • 2 tablespoons cornstarch, for dusting meat
  • 3 cloves garlic, grated or finely chopped
  • 2 tablespoons fresh ginger, grated
  • 1 large onion, sliced
  • 5-6 bell peppers (use a variety of colors), sliced
  • 1 8-ounce can of tomato sauce
  • 5 tablespoons brown sugar
  • 3/4 cup soy sauce (sometimes we’ll use light soy sauce because it has less sodium)
  • Ground black pepper, to taste

Optional Toppings

  • Bean sprouts
  • Fresh cilantro
  • Scallions, diced
  • Fresh lime juice


  • Heat a heavy pan on the stove with a few tablespoons of olive oil over medium to medium-high heat. Sear the meat for a few minutes on each side. Transfer to a cutting board and let it rest a few minutes.
  • Add the garlic, ginger, onion, peppers, tomato sauce, brown sugar and soy sauce to the crock pot and stir.
  • Slice the meat into thin strips, about ¼ inch thick. Add to a plastic bag or bowl and dust with cornstarch. Shake the bag or mix in the bowl. Transfer the meat to the slow cooker.
  • Stir all of the ingredients and top with pepper to taste.
  • Cook on low for 7-8 hours.

I like to serve this over rice and top with a little fresh lime juice. It’s a great meal all by itself, but it also pairs well with a salad, some egg rolls, a veggie side or some Italian bread.

Bon Appétit!

By MaryEllen M.

Mary Ellen lives in upstate New York with her hubby Chris and her two little men Brody (born December 2010) and Kieran (born March 2013). She teaches in an elementary school and loves being a working mom! In her spare time, she likes to be crafy, take pictures, cut coupons, cook and watch crappy reality TV and reruns of Law and Order SVU. She is so grateful for the love and support of her family, friends, and of course, her PB Mamas. You can find more blog posts by Mary Ellen in the "Real Life" and "Real Reviews" categories.

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5 Responses to Slow Cooker Meals—Asian Pepper Steak

  1. mmm sounds good except do you think I could use powder ginger instead of fresh. I really am nt a huge fan of ginger for some reason

  2. Miriam, I’m sure you could. You could substitute 1/8 tsp of dried ginger for every 1 Tbs of fresh. So for this recipe, use 1/4 tsp dried.

  3. I cant wait to try this!

  4. I made this for dinner tonight and it was awesome. I used dried ginger because I don’t like ginger either and I could barely taste it. Per my husband’s request, I will be making this again.

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