Crock Pot Pepper Steak

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  2 lbs Beef Sirloin, Top
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  2 tsp Garlic powder
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  0.5 tsp ½ teaspoon kosher salt
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  0.5 tsp ½ teaspoon ground black pepper
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  1 tbsp Canola oil
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  1 Yellow Onion(110g)
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  2 Bell Pepper(238g)
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  15 oz Canned Diced Tomatoes
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  0.3 cup Soy Sauce, Low Sodium
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  2 tbsp Worcestershire Sauce

  Lea & Perrins is the standard. A little goes a long way.

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  2 tbsp Honey
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  1 tbsp Ginger, Fresh Root
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  0.3 tsp Red pepper flakes
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  5 tbsp Cornstarch
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  Rice, Brown, Long-Grain

Instructions

1. 1In a large bowl, toss 2 pounds sirloin strips with 2 teaspoons garlic powder, ½ teaspoon kosher salt, and ½ teaspoon ground black pepper until evenly coated.
2. 2Heat 1 tablespoon canola oil in a large skillet over medium-high heat until shimmering. Add the seasoned sirloin strips in a single layer and sear 3–4 minutes, turning once, until lightly browned on the outside (the beef does not need to be cooked through). Transfer the beef and any juices to a 6-quart slow cooker.
3. 3Add the large yellow onion (sliced), 2 green bell pepper strips, and 2 red/yellow/orange bell pepper strips directly to the slow cooker on top of the beef.
4. 4In a medium bowl, whisk together the 15-ounce can of fire roasted diced tomatoes (with juices), ¼ cup low sodium soy sauce, 2 tablespoons Worcestershire sauce, 2 tablespoons honey, 1 tablespoon minced fresh ginger, ¼ teaspoon red pepper flakes, and 3 tablespoons cornstarch until smooth and no lumps remain. Pour over the beef and vegetables and stir to combine.
5. 5Cover and cook on LOW for 6–7 hours, until the beef is very tender and easily pierced with a fork and the peppers are soft.
6. 6In a small bowl, whisk the remaining 2 tablespoons cornstarch with 2 tablespoons of the hot liquid from the slow cooker until smooth. Stir the slurry back into the slow cooker, increase heat to HIGH, and cook uncovered for 10 minutes, stirring once halfway through, until the sauce thickens to a glossy, rich consistency.
7. 7Prepare the brown rice according to package directions while the sauce finishes thickening.
8. 8Divide the pepper steak, vegetables, and sauce evenly into meal-prep containers and serve over the prepared brown rice. Allow to cool to room temperature before sealing and refrigerating.