Description
A savory and slightly sweet slow cooker dish featuring tender beef, vibrant bell peppers, and a glossy sauce, perfect for weeknight dinners.
Ingredients
Units
Scale
For the Beef and Sauce
- 1 pound beef sirloin, flank steak, or chuck roast (Sliced into thin strips)
- 1/2 cup soy sauce (Low sodium preferred)
- 1/2 cup beef broth (For added depth)
- 2 tablespoons brown sugar or honey (Adds sweetness)
- 2 cloves minced garlic (For aroma)
- 1 tablespoon fresh ginger (Minced or grated)
- 1 teaspoon black pepper (To taste)
- 1 tablespoon cornstarch (For thickening the sauce)
- 2 tablespoons water (For cornstarch slurry)
For the Vegetables
- 1 medium onion (Sliced into half moons)
- 2 cups bell peppers (Mixed red and green, cut into strips)
Instructions
Preparation
- Slice the beef into thin strips.
- In a bowl, whisk together the soy sauce, beef broth, brown sugar, minced garlic, ginger, and black pepper.
- Pour the sauce over the sliced beef in the slow cooker and stir gently.
- Add the sliced onions to the beef mix.
Cooking
- Cook on LOW for 5 to 6 hours or HIGH for 2.5 to 3.5 hours.
- Add the bell peppers 45-60 minutes before the end of cooking on LOW, or 20-30 minutes before on HIGH.
- Towards the end, mix cornstarch with water to form a slurry, then stir it into the slow cooker to thicken the sauce.
Notes
Leftovers can be stored in an airtight container for up to 4 days. For freezer meals, combine sliced beef, onions, and sauce in a freezer bag without cornstarch, then thaw and cook as usual. Adjust the seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner, Main Course
- Method: Slow Cooking
- Cuisine: American, Comfort Food
Nutrition
- Calories: 350
- Sugar: 5
- Sodium: 800
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 2
- Protein: 30
