Ingredients
Scale
- 1 1/2 to 2 pounds beef round steak, cut into 1/4-inch thick strips
- 2 tablespoons vegetable oil
- 1/4 cup soy sauce
- 1 cup beef broth
- 1/2 cup onion, sliced
- 2 cloves garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground ginger
- 2 bell peppers (one green and one red for color), cut into strips
- 1 tablespoon cornstarch
- 1/4 cup cold water
- Cooked rice, for serving
Instructions
- Prep the Steak:
- If the beef round steak isn’t already sliced, slice it into 1/4-inch thick strips. This allows the beef to cook quickly and absorb the flavors better.
- Brown the Steak (Optional):
- Heat the vegetable oil in a skillet over medium-high heat. Add the steak strips and quickly sear them on all sides. This step is optional but can add extra flavor to the dish.
- Combine Ingredients in Slow Cooker:
- Place the browned steak strips into the slow cooker. Add the soy sauce, beef broth, sliced onion, minced garlic, sugar, salt, pepper, and ground ginger. Stir to combine.
- Cook:
- Cover and cook on low for 6-8 hours, or until the beef is tender.
- Add Bell Peppers:
- About 30 minutes before serving, add the bell pepper strips to the slow cooker. Stir to combine and continue cooking until the peppers are tender but still crisp.
- Thicken the Sauce:
- Mix the cornstarch with cold water until smooth. Stir the mixture into the slow cooker. Increase the heat to high and continue cooking for an additional 15-30 minutes, or until the sauce has thickened.
- Serve:
- Serve the pepper steak over cooked rice, ensuring to spoon plenty of the sauce over the top.
