Pepper Steak

Ingredients

  • 2 pounds sirloin, cut into 2-inch by 1/2-inch strips
  • 1 large yellow onion, sliced
  • 2 green bell peppers, cut into 1/2-inch strips
  • 2 red or yellow/orange bell peppers, cut into 1/2-inch strips
  • 1 15-ounce can fire-roasted diced tomatoes (with juices)
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon neutral oil
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup water, plus 2 tablespoons water (divided)
  • 5 tablespoons cornstarch (divided)
  • Prepared brown rice, quinoa, or cauliflower rice for serving

Directions

  1. Place the sliced beef in a bowl and season with garlic powder, kosher salt, and black pepper. Toss to coat.
  2. 2. Heat the oil in a large skillet over medium-high heat. Sear the beef for about 5 minutes, until lightly browned. Transfer the beef and any juices to a 6-quart slow cooker.
  3. In the same skillet, add the sliced onion. Increase heat to high and pour in 1/4 cup water to deglaze, scraping up browned bits. Sauté 3 minutes, then add the onions to the slow cooker.
  4. Add the green peppers, red/yellow peppers, and the fire-roasted tomatoes with their juices to the slow cooker.
  5. In a bowl, whisk together the soy sauce, Worcestershire sauce, honey, ginger, red pepper flakes, and 3 tablespoons cornstarch. Pour the sauce over the ingredients in the slow cooker.
  6. Cover and cook on LOW for 6–7 hours, until the beef is tender. (Or HIGH for 3–4 hours.)
  7. In a small bowl, mix the remaining 2 tablespoons cornstarch with 2 tablespoons water to form a slurry. Stir into the slow cooker and cook 10–15 minutes more, until the sauce thickens.
  8. Serve warm over brown rice, quinoa, or cauliflower rice.