Ingredients:
1 ½ lbs beef sirloin or flank steak, sliced into thin strips
2 large bell peppers (one red, one green), sliced
1 medium onion, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
1/4 cup soy sauce
1/4 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp cornstarch (optional for thickening)
1 tbsp brown sugar
1 tsp black pepper
1/2 tsp ground ginger
1/2 tsp crushed red pepper flakes (optional for heat)
Cooked rice or noodles for serving
Fresh parsley or green onions for garnish
Instructions:
Prepare the Crock Pot: Place the sliced steak, bell peppers, onion, and minced garlic into the crock pot.
Mix the Sauce: In a small bowl, combine the soy sauce, beef broth, Worcestershire sauce, diced tomatoes, brown sugar, black pepper, ground ginger, and crushed red pepper flakes. Pour the mixture over the steak and vegetables in the crock pot.
Cook: Cover the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender.
Thicken the Sauce (Optional): If you’d like to thicken the sauce, dissolve 1 tablespoon of cornstarch in 2 tablespoons of water. Stir the cornstarch mixture into the crock pot during the last 30 minutes of cooking.
Serve: Serve the pepper steak over cooked rice or noodles, and garnish with fresh parsley or green onions.
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