CROCK POT BEEF STIR FRY RECIPES

Name: Crock-Pot Pepper Steak
Prep time: 10 min
Total time: 4 h
Yield: 4-5 servings
Cuisine: Asian
Ingredients: 1 1/2 lb. flank steak, cut into strips; Kosher salt; Freshly ground black pepper; 1 large red bell pepper, sliced; 1 large green bell pepper, sliced; 1 medium white onion, sliced; 2 inch piece of garlic, quartered; 2 garlic cloves, peeled and smashed; 1 c. low-sodium beef stock; 1/3 c. low-sodium soy sauce; 1/4 c. brown sugar; 3 tbsp. rice wine vinegar; 3 tbsp. sesame oil; 2 tbsp. cornstarch (optional); Cooked rice, for serving; Sliced scallion, for garnish; White sesame seeds, for granish

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BEST CROCK POT PEPPER STEAK - HOW TO MAKE CROCK ... - DELISH

Best Crock Pot Pepper Steak - How To Make Crock ... - Delish image

This is a slow cooker take on the Pepper Steak, the classic Chinese-American stir fry filled with bell pepper, onion, garlic, ginger and soy.

Provided by Justin Sullivan

Categories dinner main dish

Total Time 4 hours

Prep Time 10 minutes

Cook Time 0S

Yield 4-5 servings

Number Of Ingredients 17

Ingredients

1 1/2 lb. flank steak, cut into strips
Kosher salt
Freshly ground black pepper
1 large red bell pepper, sliced
1 large green bell pepper, sliced
1 medium white onion, sliced
2 inch piece of garlic, quartered
2 garlic cloves, peeled and smashed
1 c. low-sodium beef stock
1/3 c. low-sodium soy sauce
1/4 c. brown sugar
3 tbsp. rice wine vinegar
3 tbsp. sesame oil
2 tbsp. cornstarch (optional)
Cooked rice, for serving
Sliced scallion, for garnish
White sesame seeds, for granish

Steps:

Season flank steak thoroughly with salt and black pepper. In a large Crock Pot combine steak, bell pepper, onions, ginger and garlic. In a mixing bowl or measuring cup combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the Crock Pot.
Cover and cook on high for 3 1/2 hours to 4 hours or on low for 5 to 6 hours, until the steak is totally tender. Remove the garlic and ginger.
Optional step: If you desire the sauce to be a bit thicker, in a small bowl combine cornstarch and 1/4 cup of the cooking liquid to create a slurry. Stir the slurry into the Crock Pot, cover and cook on high until thickened, an additional 10 to 15 minutes.
Serve over rice and garnish with scallion and white sesame seeds.

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