Ingredients:
1 ½ – 2 lbs beef sirloin or flank steak, sliced into thin strips
1 green bell pepper, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced (optional)
1 onion, sliced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
½ cup low-sodium soy sauce
1 tbsp Worcestershire sauce
1 tbsp brown sugar
1 tsp ground ginger
½ tsp black pepper
½ tsp salt (adjust to taste)
1 cup beef broth
2 tbsp cornstarch + 2 tbsp water (for thickening)
1 tbsp vegetable oil
Instructions:
Prepare the beef:
Heat the vegetable oil in a skillet over medium-high heat.
Sear the beef strips for 1-2 minutes until browned (optional but adds flavor).
Assemble in the slow cooker:
Add the browned beef, bell peppers, onion, and garlic.
Pour in the diced tomatoes (with juice), soy sauce, Worcestershire sauce, brown sugar, ginger, black pepper, and salt.
Add beef broth and stir everything together.
Cook:
Cover and cook on low for 6-7 hours or high for 3-4 hours, until the beef is tender.
Thicken the sauce:
About 30 minutes before serving, mix the cornstarch with water in a small bowl.
Stir the mixture into the slow cooker and cook for another 30 minutes until the sauce thickens.
