Slow Cooker Pepper Beef
Bold in flavor, this Slow Cooker Pepper Beef Chinese dish is sure to please everyone. With great ingredients, it's an amazing recipe to serve
Ingredients
- 1 1/2 tbsp. canola oil (substitute safflower, grapeseed, etc.) tips & tricks
- 1 1/2 lbs. round or tenderloin steak, cubed
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 2 cups white onions, cubed
- 3 cups mixed bell peppers, ribs removed, seeded and cubed
- 2 large tomatoes, washed and cubed
- 4 large cloves garlic, pressed
- 1 tbsp. fresh ginger, minced
- 1 tbsp. brown sugar
- 2 tbsp. hoisin sauce
- 1 tbsp. Worcestershire sauce
- 1 tbsp. low-sodium soy sauce
- 1/2 tbsp. chili oil see Recipe
- 2 cups low-sodium beef broth
- 1 tbsp. cornstarch mixed in 1/2 cup cold water
- 3 cups cooked rice such as basmati
- nira chives or green onions (green parts only) cut diagonally, for garnish tips & tricks
- 1/2 tsp. sesame seeds per bowl
Directions
- In a skillet over medium heat, add oil. When hot, add the beef cubes and sear them until just brown; season with salt and freshly ground black pepper.
- Transfer the beef and its juices to the crock pot and then add onions, pepper, tomatoes, garlic, ginger, sugar, hoisin, Worcestershire sauce, soy sauce, chili oil and beef stock; stir to combine.
- Cook on “Low” for 7 hours or “High” for 3:30 hours. To thicken the sauce, add cornstarch mixture.
- Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds.