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Instructions
Prepare the Beef
Heat oil in a skillet over medium-high heat.
Lightly sear the beef strips until browned on the outside (they don’t need to be fully cooked).
Transfer beef to the slow cooker.
Add Vegetables & Sauce
Add sliced bell peppers, onion, and garlic to the slow cooker.
In a bowl, whisk together soy sauce, beef broth, brown sugar, ginger, and black pepper.
Pour the sauce over the beef and veggies.
Cook
Cover and cook on Low for 6–7 hours or High for 3–4 hours, until beef is tender.
Thicken the Sauce
About 30 minutes before serving, mix cornstarch and water in a small bowl.
Stir into the slow cooker, cover, and let the sauce thicken.
Serve
Serve hot over steamed rice, egg noodles, or cauliflower rice for a lighter option.
Serving Suggestions
Garnish with sesame seeds and chopped green onions.
Add a drizzle of sriracha or chili flakes for extra heat.
Pair with an Asian-inspired side like egg rolls or stir-fried veggies.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze in freezer-safe bags for up to 3 months.
Reheat gently on the stovetop or in the microwave.
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