Tips for Success
For more flavor, sear the beef in a skillet before adding it to the slow cooker. Slice beef thinly against the grain for maximum tenderness. Add bell peppers halfway through cooking if you prefer them with some bite. Don’t overcook—6 hours on low is usually perfect. Thicken sauce at the end with cornstarch slurry if desired.
Ingredients
2 lbs beef sirloin or flank steak, thinly sliced
2 bell peppers (red and green), sliced
1 onion, sliced
3 cloves garlic, minced
1/2 cup low-sodium soy sauce
1/4 cup beef broth
2 tbsp brown sugar
1 tbsp cornstarch + 2 tbsp water (optional, for thickening)
1 tsp ground ginger
1/2 tsp black pepper
Cooked white rice for serving
Directions
Add sliced beef, bell peppers, and onion to the crock pot. In a small bowl, whisk together soy sauce, beef broth, brown sugar, garlic, ginger, and pepper. Pour the sauce over the ingredients in the crock pot and stir to combine. Cover and cook on low for 5–6 hours or until beef is tender. If desired, stir in a cornstarch slurry 30 minutes before serving to thicken the sauce. Serve hot over rice.
Additional Tips or Variations
Add mushrooms or snow peas for extra texture. Use coconut aminos instead of soy sauce for a gluten-free version. Spice it up with chili flakes or a splash of sriracha. Serve over noodles or cauliflower rice for variety. Garnish with sesame seeds or chopped scallions for a fresh finish.