Ingredients
- 2 lbs beef sirloin strips or sirloin steak, sliced
- 3 large colorful bell peppers, sliced thick
- 1 large onion, sliced
- 3 garlic cloves, minced
- 3/4 cup beef broth
- 3 beef bouillon cubes
- 1/4 cup soy sauce
- 2 tsp Worcestershire sauce
- 2 tbsp honey
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp cornstarch or flour
Instructions
- Add beef strips, sliced peppers, and onion into the slow cooker.
- Top with minced garlic.
- In a bowl, whisk together beef broth, soy sauce, Worcestershire sauce, honey, ginger, black pepper, and salt. Dissolve bouillon cubes in the mixture.
- Pour the sauce over the meat and vegetables in the slow cooker.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until beef is tender and peppers are soft.
- About 30 minutes before serving, mix cornstarch or flour with a little cold water to form a slurry.
- Stir the slurry into the slow cooker to thicken the sauce.
- Serve hot over rice, noodles, or enjoy on its own.
Notes
- Add bell peppers halfway through cooking for firmer texture.
- Flank steak can be used instead of sirloin.
- Mushrooms or snow peas can be added in the last hour for variety.
- For heat, add crushed red pepper or sriracha sauce.
- Reheat leftovers with a splash of water or broth if sauce thickens.
- Prep Time: 10 minutes
- Cook Time: 6–7 hours (low) or 3–4 hours (high)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Asian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 900mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
