Crock Pot Pepper Steak

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  Beef Sirloin, Top(907g)
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  Garlic powder(10g)
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  ½ teaspoon kosher salt
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  ½ teaspoon ground black pepper
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  Canola oil(15g)
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  Yellow Onion
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  Bell Pepper
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  Bell Pepper
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  Canned Diced Tomatoes
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  Soy Sauce, Low Sodium(60g)
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  Worcestershire Sauce(30g)

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

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  Honey(30g)
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  Ginger, Fresh Root(15g)
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  Red pepper flakes(1g)
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  Cornstarch(75g)
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  Rice, Brown, Long-Grain

Instructions

1. 1Cut the top sirloin steak into 1-inch cubes and season evenly with garlic powder, salt, and black pepper in a bowl; toss to coat.
2. 2Heat the canola oil in a large skillet over medium-high heat. Add the beef in a single layer and cook 4–5 minutes, stirring occasionally, until lightly browned on all sides (beef does not need to be cooked through). Transfer the beef and any accumulated juices to a 6-quart slow cooker.
3. 3To the same skillet, add the diced onion and increase heat to high. Pour in ¼ cup water while stirring to scrape up browned bits from the pan bottom. Sauté 2–3 minutes, stirring occasionally, until the onion begins to soften and lightly brown and most liquid has evaporated. Transfer the onion to the slow cooker.
4. 4Add the diced bell peppers and canned diced tomatoes (with juice) to the slow cooker. In a small bowl, whisk together the low-sodium soy sauce, Worcestershire sauce, honey, grated fresh ginger, red pepper flakes, and 3 tablespoons cornstarch until smooth. Pour the mixture into the slow cooker and stir well to combine.
5. 5Cover and cook on LOW for 6–7 hours, until the beef is very tender and easily pierced with a fork.
6. 6In a small bowl, whisk together the remaining 2 tablespoons cornstarch with 2 tablespoons water until smooth to form a slurry. Stir the slurry into the slow cooker, then turn heat to HIGH and cook uncovered for 10 minutes, stirring once halfway through, until the sauce thickens to a rich gravy consistency. Taste and adjust seasoning with additional salt, soy sauce, and red pepper flakes as needed.
7. 7Prepare the brown rice according to package directions while the sauce thickens.
8. 8Divide the pepper steak and sauce evenly into 5 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating. Serve over the prepared brown rice.