Ingredients
- Beef & Seasoning:
- 2 pounds sirloin cut into 2-inch by ½-inch strips
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Cooking Oil:
- 1 tablespoon neutral oil canola, grapeseed, or similar
- Vegetables:
- 1 large yellow onion sliced
- 2 green bell peppers cored and cut into ½-inch strips
- 2 red or yellow/orange bell peppers, cored and cut into ½-inch strips
- Liquids & Extras:
- ¼ cup plus 2 tablespoons water divided
- 1Â 15-ounce can fire-roasted diced tomatoes (with juices)
- ¼ cup low sodium soy sauce plus additional to taste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes plus additional to taste
- Thickener:
- 5 tablespoons cornstarch divided
- For Serving:
- Prepared brown rice quinoa, or cauliflower rice
Instructions
- Season the Beef:
- Place the beef strips in a bowl and sprinkle with garlic powder, kosher salt, and black pepper. Toss to ensure even coating.
- Sear the Beef:
- Heat the oil in a large skillet over medium-high heat.
- Add the seasoned beef and sear on all sides until lightly browned (about 5 minutes). The beef does not need to be fully cooked at this point.
- Transfer the browned beef along with any juices to a 6-quart slow cooker.
- Sauté the Onions:
- In the same skillet, add the sliced onion.
- Increase the heat to high and pour in ¼ cup water to deglaze the pan, scraping up any browned bits.
- Sauté the onions until they begin to soften and turn lightly brown (around 3 minutes), then add them to the slow cooker.
- Assemble the Slow Cooker:
- Add the green and red bell peppers and the can of fire-roasted diced tomatoes (with their juices) to the slow cooker.
- Prepare the Sauce:
- In a small bowl or large measuring cup, whisk together:
- ¼ cup low sodium soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons honey
- 1 tablespoon minced fresh ginger
- ¼ teaspoon red pepper flakes
- 3 tablespoons cornstarch
- Pour the sauce mixture over the ingredients in the slow cooker.
- Slow Cook:
- Cover and cook on LOW for 6 to 7 hours, until the beef is tender. (Alternatively, cook on HIGH for 3 to 4 hours if needed, though the beef may be slightly less tender.)
- Thicken the Gravy:
- In a small bowl, mix the remaining 2 tablespoons cornstarch with 2 tablespoons water to create a slurry.
- Stir the slurry into the slow cooker.
- Switch the slow cooker to HIGH and cook uncovered for an additional 10 minutes, allowing the sauce to thicken into a rich, velvety gravy.
- Final Seasoning & Serve:
- Give the dish a final stir and taste. Adjust the seasoning with extra salt, soy sauce, or red pepper flakes if desired.
- Serve hot over your choice of brown rice, quinoa, or cauliflower rice.
- Garnish with a sprinkle of green onion, if desired.