Slow Cooker Steak and Peppers

Makes 6 servings; 1½ cups peppers and steak,½ cup brown rice each serving

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  • 1½ pounds sirloin or round steak (or any thinner, leaner cut of beef that is on sale and can be cut into strips)
  • 20–24 ounces frozen peppers and onions
  • 3 Tablespoons low sodium soy sauce
  • 2 teaspoons brown sugar
  • ¼ teaspoon garlic powder
  • ¼ teaspoon ground ginger
  • ¼ teaspoon pepper
  • 1 14–14.5 ounce can low sodium beef broth
  • 3 cups cooked brown rice



  1. Wash your hands well with soap and warm water for at least 20 seconds.
  2. Trim fat and cut beef into ½–1 inch strips. Add beef, and frozen bell peppers and onions to slow cooker.
  3. Add soy sauce, brown sugar, garlic powder, pepper and beef broth.
  4. Cover and cook on low for 5–6 hours until steak is cooked through.
  5. Follow package directions to cook rice. Serve peppers and steak over ½ cup cooked rice.
  6. Refrigerate leftovers within 2 hours.

This material was funded by USDA’s Supplemental Nutrition Assistance Program – SNAP. This institution is an equal opportunity provider.