Description
A cozy and savory crock pot dish featuring tender beef, colorful bell peppers, and a silky sauce with minimal fuss.
Ingredients
For the beef and sauce
- 1 lb Flank, sirloin, or chuck beef, sliced into thin strips (Sliced across the grain for tenderness.)
- 1 large Onion, sliced (Sliced, not diced.)
- 2 cloves Garlic, minced (Fresh garlic is preferred.)
- 1/2 cup Soy sauce (Regular or low sodium.)
- 1/2 cup Beef broth (Adds body and depth.)
- 2 tbsp Brown sugar (To balance the salt and spice.)
- 2 tbsp Rice vinegar or apple cider vinegar (Brightens the sauce.)
- 1 tsp Black pepper (For seasoning.)
- 1/4 tsp Crushed red pepper (For warmth.)
- 2 tbsp Cornstarch (For thickening the sauce.)
- 1 tbsp Oil (For searing.)
- 1/2 tsp Salt (For seasoning.)
For the vegetables
- 1 cup Bell peppers, sliced (mix of red, green, yellow) (Add 45 minutes before serving.)
Instructions
Preparation
- Slice the beef into thin strips across the grain, pat dry, and season lightly with salt and pepper.
- Heat oil in a skillet until hot but not smoking, then sear the beef in batches until browned on the edges.
- Transfer the seared beef to your slow cooker.
- Add sliced onions and minced garlic to the slow cooker.
- In a bowl, whisk together soy sauce, beef broth, brown sugar, vinegar, and black pepper. Pour it over the beef.
Cooking
- Cover and cook on low for 5 to 6 hours or on high for 2.5 to 3 hours until the beef is tender.
- About 45 minutes before serving, add the sliced bell peppers and let them soften in the sauce.
- Right before serving, mix cornstarch with a splash of cold water to make a slurry and add it to the cooker.
- Let it bubble for 10 to 15 minutes until thick and glossy. Adjust seasoning to taste.
Notes
Store leftovers in airtight containers for up to 4 days in the fridge or freeze for up to 3 months. When reheating, add a splash of broth or water to keep the sauce silky.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: dinner, Main Course
- Cuisine: American, Comfort Food