Pepper Steak


March 28, 2016

  • Prep: 15 mins
  • Cook: 2 hrs
  • Yields: 4


800g rump steak - sliced in thin strips

1 tbsp plain flour

1/4 cup low salt soy sauce

1 tbsp white wine vinegar

1 tbsp minced garlic

1/2 tbsp minced ginger

1 tsp fresh cracked black pepper

small red capsicum cut into strips

2 cups very fine strips/shreds of carrot - loosely packed

Approx 20 snow peas, tipped and sliced in half on diagonal

Couscous to serve if desired


1Place thin beef strips in plastic freezer bag with flour. Shake to coat.

2Sear beef in searing slow cooker (or on frypan on stove) untl sealed and brown

3I used the 5L Breville searing slow cooker

4Returning to slow cooker, add fine carrot shreds and capsicum

5Combine soy sauce, vinegar, garlic, ginger and pepper and pour over

6Cook on HIGH for 2hrs total, but add snow peas in last 30mins of cooking

7Serve with couscous, noodles or rice. Whichever you prefer :)


2 Reviews

Paulene @ Slow Cooker Central

September 6, 2017

Sure 🙂


September 6, 2017

Hi 🙂
I only have 500g of stirfry meat would this be ok to use to make this?

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