This pepper steak version of the Chinese-American classic dish is healthy yet still packed with flavor. Make this in your slow cooker or Instant Pot.
PIN FOR LATER
Updated 2019 with Instant Pot instructions
I love Chinese food but I rarely eat it because it’s too unhealthy and full of MSG. I’ve found that even though a restaurants claims to be MSG free, sometimes they are not. Rather than chance it, I like to recreate my own version. Which is what I did here.
What Is Pepper Steak?
Pepper steak is a Chinese American dish consisting of sliced beef steak cooked with sliced bell peppers, onions, and seasonings like soy sauce and ginger. The sauce is usually thickened with cornstarch. Pepper steak is usually stir-fried in a wok but of course I’m making a slow cooker/pressure cooker (Instant Pot) version.
before (slow cooker)
before (pressure cooker)
A Healthy Version Of Pepper Steak
Most pepper steak recipes include sugar and high amounts of sodium. This one does not. My version is low-carb, paleo and whole30 complaint. In the place of soy sauce I used coconut aminos, no sugar was added and instead of cornstarch this uses arrowroot starch. Coconut aminos can sometimes be hard to find; if you’re not worried about being compliant, go ahead and use low-sodium soy sauce.
after (slow cooker)
after (pressure cooker)
What Type Of Beef To Use
Pepper steak is usually made with round, sirloin, or flank steak. I used Felton Angus round steak that I sliced into strips. As with most of my recipes I encourage you to use ingredients that you can find easily and that fit your budget. The key is to slice the beef into even strips.
Thickening The Sauce
After this is done cooking, there is an optional but recommended step of thickening the sauce with a slurry. My go-to slurry (sauce thickener) is always arrowroot starch mixed with water. This is the ratio that works for me: 1 tablespoon arrowroot flour mixed with 2 tablespoons of water. If you want your sauce to be thicker, use more slurry. If you want your sauce to be not so thick, use less slurry.
Other recipes you might enjoy:
Slow Cooker/Instant Pot Beef Stir-Fry (Low-Carb, Paleo, Whole30)
Slow Cooker/Instant Pot Cashew Chicken (Paleo, Whole30)
Slow Cooker Chicken Stir-Fry (Low-Carb, Paleo, Whole30)
Instant Pot Pepper Steak Video:
I serve my pepper steak with cauliflower rice.
Print
{VIDEO} Slow Cooker/Instant Pot Pepper Steak (Low-Carb, Paleo, Whole30)
- Prep Time: 10 mins
- Cook Time: 3 hours
- Total Time: 3 hours 10 mins
- Yield: 4 servings 1x
Print Recipe
Pin RecipeIngredients
- 2 lbs beef, sliced into strips
- 3 bell peppers, sliced
- 1 large onion, sliced
- 1 tbsp oil (for pressure cooker)
- 1 tablespoon arrowroot flour + 2 tablespoons water (optional)
Sauce:
- 1/4 cup coconut aminos for slow cooker and 1/2 cup coconut aminos for pressure cooker
- 1/4 cup beef broth for slow cooker and 1/2 cup beef broth for pressure cooker
- 2 garlic cloves, minced
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Slow Cooker
- Add the onion, garlic, bell pepper and steak to the slow cooker.
- In a small bowl, mix together sauce ingredients. Pour sauce into the slow cooker & stir to mix well.
- Cook HIGH 2-3 or LOW 4-6.
Instant Pot
- Turn on the IP and select Sauté. Once hot add oil and beef to the pot. Cook 3-5 minutes or until beef is browned. Remove beef from the pressure cooker.
- Add the onions bell peppers and cook 5-7 minutes or until vegetables are soft.
- Add beef broth and coconut aminos and deglaze the bottom by of the pressure cooker by scraping all the bits off off with a wooden spoon.
- Add beef back into the pressure cooker along with the remaining sauce ingredients. Stir to mix well.
- Close lid and seal valve. Set manual, high pressure to 10 minutes. Natural release pressure.
Optional step: After the pepper steak has finished cooking in the slow cooker or pressure cooker, mix together arrowroot powder & water. Pour into slow cooker or pressure cooker and stir. Turn off appliance. Allow 5-10 for the sauce to thickened to your liking.
I used a 6-quart slow cooker or Instant Pot for this recipe.
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Hello! When do you add the arrowroot mixture? Same time as the sauce (before cooking) or do you add it after, before serving? TY!
It’s added at the end of cook time. I updated the recipe so that’s clear. Enjoy!
This looks fantastic even though I don’t eat steak let alone meat. I know that MSG is bad but I realized that I don’t know why, I have a ways to go when it comes to healthier food choices.
Looks delicious! Always looking for paleo recipes to try!
I do love a good crock pot recipe. It makes life so much easier when you can start the crock pot in the morning and come to a ready-cooked meal at night. Glad to know this is also a healthy recipe!
Thanks for a great recipe! Another one for my collection!
That looks like the perfect dish for fall and winter. I love how easy the recipe is and that you only need a few ingredients!
This sounds and looks delicious! I can’t believe I still don’t own a slow cooker, but I guess I will have to buy one ASAP 🙂
OMG that looks so freaking good! I’m gonna have to make that this week!
This is perfect for upcoming cold weather we are about to get . Definitely saving this recipe.
Great recipe! This is perfect for this fall weather 🙂
Wow- Ive never seen a really “low sodium” Chinese beef sauce, and like you, I rarely eat Chinese food bc of all that sodium. Cant wait to try this out!
The slow cooker makes everything so easy! And your recipe looks like something I would enjoy. Thanks for sharing! xo~D
My slow cooker is ready to come out and start making all the soups and stews for Fall!! Thanks for the reminder…it’s time. 😉