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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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