Ingredients:

  • 2 lbs beef chuck roast, cut into 1-inch strips
  • 1 medium yellow onion, sliced into wedges
  • 4 cloves garlic, minced
  • 1 tbsp vegetable oil
  • 1/2 cup beef broth, low sodium
  • 1/3 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 1 tsp ground ginger
  • 1/2 tsp black pepper
  • 3 large bell peppers (Red, Green, and Yellow), cut into strips
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • 2 stalks green onions, sliced

Instructions:

  1. Heat the vegetable oil in a large skillet over medium high heat. Sear the beef strips in batches until browned and sizzling. Note: Don't crowd the pan or the meat will steam instead of brown.
  2. Transfer the browned beef into the slow cooker. If you're short on time, you can put them in raw, but you'll miss that deep flavor.
  3. Layer the sliced yellow onions and minced garlic directly on top of the meat. Smell Check: The garlic should be fragrant but not burnt.
  4. In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, ground ginger, and black pepper.
  5. Pour the sauce mixture over the beef and onions. Ensure the meat is mostly submerged.
  6. Cover the pot and cook on Low for 6-7 hours (or High for 3-4 hours). Visual Cue: The beef should look dark and the sauce should have reduced slightly.
  7. Gently stir in the sliced bell peppers. Cover and cook for another 30-45 minutes. Smell Check: You'll notice the sweet, fresh scent of the peppers mingling with the savory beef.
  8. In a small bowl, whisk the cornstarch and cold water into a slurry. Stir this into the crockpot and cook on High for 15 minutes until the sauce is thick, glossy, and clings to the meat.
  9. Turn off the heat and garnish with sliced green onions.