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Slow cooker pepper steak on a plate with cauliflower rice

Slow Cooker Beef and Peppers (Whole30)

  • Author: Chelsea at
  • Prep Time: 30 minutes
  • Cook Time: 210 minutes
  • Total Time: 4 hours
  • Yield: 6-8 servings 1x
  • Category: Entree
  • Method: Slow Cooker
  • Cuisine: American


With a little prep and a stint in the slow cooker, this paleo pepper steak recipe is surprisingly simple! For a Whole30 version, you'll have to make your own chili sauce, but if you like a little heat it's well worth the effort.


  • 2 lbs beef chuck, thinly sliced
  • 3 large green bell peppers, seeded and chopped into 2-inch squares
  • 1/2 medium onion, peeled, cut in half, sliced
  • 3 medium cloves garlic, minced (about 1 tablespoon)
  • 1/2 cup coconut aminos or tamari
  • 2 teaspoons fish sauce
  • 1/3 cup chopped parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 cup sambal oelek chili sauce (for Whole30 use homemade - otherwise, I use this one)
  • 2 tablespoons arrowroot flour
  • 1/2 cup water


  1. Place sliced onions at the bottom of the slow cooker. Top with sliced beef chuck and bell peppers. Sprinkle with salt, pepper, garlic.
  2. Mix coconut aminos with chili sauce and pour into slow cooker. Cook on HIGH for 3.5 hours (or LOW for 6-7 hours).
  3. Carefully pour most of the liquid from the slow cooker into a saucepan and bring to a boil. In a small bowl, whisk arrowroot flour with water the arrowroot completely dissolves. Gradually pour the arrowroot and water mixture into the saucepan while whisking constantly. Continue to boil for 5-8 minutes, stirring occasionally, until sauce thickens. Add the sauce back to the slow cooker along with most of the parsley and stir to combine.
  4. Serve over cauliflower rice, zoodles, mashed potatoes, white rice or cauli-mash & top with chopped parsley.

Keywords: slow cooker pepper steak