Recipe Index

Ingredients

• 1 1/2 lb flank steak or sirloin, thinly sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 large onion, sliced
• 2 cloves garlic, minced
• 1/4 cup soy sauce
• 1/4 cup beef broth
• 2 tbsp Worcestershire sauce
• 1 tbsp brown sugar
• 1/2 tsp black pepper
• 1 tbsp cornstarch
• 2 tbsp water
• 1 tsp sesame oil
• 1 tbsp olive oil

Method

1. For deeper flavour, sear the 1 1/2 lb sliced flank steak in 1 tbsp olive oil over medium-high heat for 2 to 3 minutes before it goes into the slow cooker for this pepper steak.
2. Layer the seared beef, the sliced green and red bell peppers, the sliced large onion and the 2 minced garlic cloves in the slow cooker crock.
3. Whisk 1/4 cup soy sauce, 1/4 cup beef broth, 2 tbsp Worcestershire sauce, 1 tbsp brown sugar and 1/2 tsp black pepper in a small bowl and pour that pepper steak sauce over the beef and vegetables, stirring once to coat everything.
4. Cover the slow cooker and cook the pepper steak on low for 6 to 8 hours, until the beef strips are completely tender.
5. Stir 1 tbsp cornstarch into 2 tbsp water, pour the slurry into the crock about 30 minutes before the end, and let the pepper steak sauce thicken around the peppers.
6. Stir the 1 tsp sesame oil through the finished pepper steak just before ladling it out of the crock.

Prep: 10 min · Cook: 6 hr · Total: 6 hr 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data