2poundsSirloin or flank steakcut into 2 inch slices (or Stew Meat*)
2TbspCornstarch
¼cupWater
1Onioncut into ½-inch strips
2Green bell pepperscored and cut into ½-inch strips
1Red or yellow bell peppercored and cut into ½-inch strips
1canStewed tomatoes with liquid14.5 ounces
1/4cupSoy sauce, low sodium
1tspWorcestershire sauce
1tspBrown sugar(or 1 tsp honey)
1/2tspSalt
1/4tspBlack pepper
2tspGarlic powder
1tbspGingerfresh, minced
1/4tspRed pepper flakesadd to taste
1tbspCanola oil
Instructions
Place sliced beef in bowl. Sprinkle beef with garlic powder, salt and black pepper. Toss to coat.
Heat oil in a large skillet over medium high. Add the beef and cook on all sides until the beef is lightly browned, about 3-5 minutes. Transfer the beef and any cooking juices to slow cooker. (Note: This step is for flavor, and can be skipped if you're in a hurry. However, we don't recommend skipping it since it will add more flavor to the dish if you brown the beef first)
Add tomatoes, onions, bell peppers, ginger and red pepper flakes to slow cooker. Note: Depending on how crisp you want your peppers, you can also wait and add the bell peppers approximately one hour before you're ready to eat. This will allow them to be more crisp when served.
In a small bowl, mix water, cornstarch, soy sauce, Worcestershire sauce, brown sugar. Add to slow cooker
Cover and cook on LOW for 6 to 7 hours, until the beef is tender
Serve hot with rice
Notes
*See blog about beef cuts to determine what type of beef to use. We typically use sirloin steak, flank steak, or occasionally stew meat when making slow cooker pepper steak.