Instructions
Step 1: Heat the vegetable oil in a skillet over medium-high heat. Add the beef strips and sear until browned on all sides. This step helps to lock in the flavor.
Step 2: Transfer the browned beef to the Crock Pot. Add chopped onions, red, green, and yellow bell peppers, and minced garlic.
Step 3: In a separate bowl, mix the diced tomatoes with juice, soy sauce, Worcestershire sauce, ground ginger, crushed red pepper flakes (if using), and black pepper. Pour this mixture over the beef and vegetables in the Crock Pot.
Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the beef is tender and the flavors have melded together.
Step 5: In a small bowl, mix cornstarch with water to create a slurry. Stir it into the Crock Pot during the last 30 minutes of cooking to thicken the sauce.
Storage Information
Let the pepper steak cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. To freeze, place in a freezer-safe container or bag and store for up to 3 months. Reheat on the stovetop or in the microwave until warmed through.
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