Description
Tender beef strips slow cooked with colorful bell peppers and onions in a savory sauce. This easy dump-and-go meal requires minimal prep but delivers maximum flavor.
Ingredients
Scale
- 2 pounds beef chuck roast or round steak, cut into strips
- 2 large bell peppers (red and green), sliced into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes, drained
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- 2 tablespoons cold water
- 2 tablespoons vegetable oil
Instructions
- 1. Heat vegetable oil in a large skillet over medium-high heat. Season beef strips with salt and pepper, then brown in batches for 2-3 minutes per side. Transfer to slow cooker.
- 2. Add bell peppers, onion, garlic, and drained tomatoes to the slow cooker with the beef.
- 3. In a small bowl, whisk together soy sauce, Worcestershire sauce, brown sugar, ginger, and black pepper. Pour over beef and vegetables.
- 4. Cover and cook on low for 6-7 hours or high for 3-4 hours until beef is fork-tender.
- 5. Mix cornstarch and cold water to create a slurry. Stir into slow cooker during the last 30 minutes of cooking to thicken sauce.
- 6. Taste and adjust seasoning before serving.
Notes
Store leftovers in refrigerator up to 4 days or freeze up to 3 months. Reheat gently to maintain texture.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 8g
- Sodium: 680mg
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g