Ingredients:
- 2 pounds (about 900g) beef steak (sirloin or flank steak), thinly sliced against the grain
- 1/4 cup (60ml) soy sauce
- 1/4 cup (60ml) water
- 2 tablespoons cornstarch
- 1 tablespoon brown sugar
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 onion, thinly sliced
- 2 bell peppers (green, red, or a combination), thinly sliced
- 1 can (14.5 ounces) diced tomatoes, undrained
- Cooked rice or noodles, for serving
- Optional garnish: sliced green onions, sesame seeds
Instructions:
- In a small bowl, whisk together the soy sauce, water, cornstarch, and brown sugar until smooth. Set aside.
- Heat the sesame oil in a large skillet over medium-high heat. Add the thinly sliced beef in batches and cook until browned on all sides, about 2-3 minutes per batch. Transfer the browned beef to the slow cooker.
- In the same skillet, add the minced garlic, sliced onion, and sliced bell peppers. Cook for 2-3 minutes, until softened.
- Transfer the cooked garlic, onion, and bell peppers to the slow cooker.
- Pour the soy sauce mixture and diced tomatoes (with their juices) over the beef and vegetables in the slow cooker. Stir to combine.
- Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the beef is tender.
- Once cooked, taste and adjust seasoning with additional soy sauce or salt, if needed.
- Serve the Crockpot Pepper Steak over cooked rice or noodles. Garnish with sliced green onions and sesame seeds, if desired.
- Enjoy your delicious and tender Crockpot Pepper Steak!