Slow-Cooker Teriyaki Steak & Peppers
When you’re craving something hearty, flavorful, and just a little unexpected, this Slow-Cooker Teriyaki Steak & Peppers hits the spot. It’s comfort food with a twist, tender beef cubes slow-cooked in a rich, tangy blend of teriyaki and Bloody Mary mix (yes, really!) that gives the sauce a deep, savory kick with just the right amount of spice.
Toss in colorful bell peppers and onions, and you’ve got a set-it-and-forget-it meal that tastes like you spent hours in the kitchen, without actually doing so.
What You Need to Make Slow-Cooker Teriyaki Steak & Peppers
- Chuck roast
- Olive oil
- Cornstarch
- Creole Trinity & Herb seasoning
- Garlic
- Ginger
- Bloody Mary mix
- Soy sauce
- Teriyaki sauce
- Brown sugar
- Salt and pepper
- Red bell pepper
- Orange bell pepper
- Onion
- Green onions
- Sesame seeds
How to Make Slow-Cooker Teriyaki Steak & Peppers
1
Prep the Meat:
Start by tossing your cubed chuck roast with a little cornstarch and Creole Trinity & Herb seasoning until every piece is nicely coated. This step helps the beef brown beautifully and gives the sauce a silky texture later on.
2
Brown It Up:
Heat olive oil in a large skillet or directly in your slow cooker if it has a sear function. Sear the beef on all sides until it’s golden brown, you’re just looking for color here, not a full cook.
3
Build the Sauce:
Add the minced garlic, ginger, Bloody Mary mix, soy sauce, teriyaki sauce, brown sugar, and a pinch of salt and pepper. Stir everything together to combine those bold, savory flavors.
4
Slow Cook:
Cover and cook on low for about 4 hours, or until the beef is fork-tender and the sauce smells amazing.
5
Add the Veggies:
Toss in your sliced red and orange bell peppers, onions, and the cornstarch slurry (a simple mix of cornstarch and water). Cover again and let it cook for another 45 minutes, just long enough for the veggies to soften and the sauce to thicken up perfectly.
6
Serve and Enjoy:
Serve spooned over a bed of fluffy white rice or jasmine rice, and top with chopped green onions and sesame seeds for that final fresh crunch. Feeling creative? It’s also incredible stuffed into tortillas for teriyaki fajitas or tacos!
Slow-Cooker Teriyaki Steak & Peppers
Ingredients
- 3 lb chuck roast cut into cubes
- 2 tbsp olive oil for browning
- 1 tbsp cornstarch
- 1 tbsp Creole Trinity & Herb seasoning
- 1 tbsp minced garlic
- 2 tbsp minced ginger
- 15 oz Bloody Mary mix
- 3 tbsp soy sauce
- ¼ cup teriyaki sauce
- 2 tbsp brown sugar
- Salt & pepper to taste
- 1 red bell pepper sliced
- 1 orange bell pepper sliced
- 1 onion sliced
- 1 tbsp cornstarch + 3 tbsp water for slurry
- Green onions & sesame seeds for topping
Instructions
Prep the Meat:
- Toss the cubed chuck roast in 1 tablespoon cornstarch and Creole Trinity & Herb seasoning until well coated.
Brown It Up:
- Heat olive oil in a skillet (or your crockpot if it sears). Brown the beef on all sides until golden.
Build the Sauce:
- Add garlic, ginger, Bloody Mary mix, soy sauce, teriyaki sauce, brown sugar, salt, and pepper. Stir to combine.
Slow Cook:
- Cover and cook on low for 4 hours until the beef is tender and flavorful.
Add the Veggies:
- Stir in the sliced bell peppers, onion, and cornstarch slurry. Cover again and cook for another 45 minutes, until the sauce thickens and the veggies soften. Add in more seasoning and S&P if needed here.
Serve:
- Spoon over rice and garnish with green onions and sesame seeds. Or even eat as a fajita or taco!
