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Crock Pot Pepper Steak

So if you're looking for a new Crock Pot recipe to try, give this Crock Pot Pepper Steak a go. You won't be disappointed!
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Prep Time 15 minutes
Cook Time 6 hours 15 minutes
Course Dinner, Main Course
Cuisine American, Asian
Servings 6
Calories 396 kcal

Ingredients
  

  • 2 lb sirloin cut into 2-inch by 1/2-inch strips
  • 2 teaspoons garlic powder
  • 1/2 teaspoon kosher Salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon grapeseed oil canola oil or another neutral oil
  • 1 large yellow onion
  • Divide 1/4 cup with 2 tablespoons of water.
  • 2 green bell peppers sliced and cut into 1/2-inch strips
  • Core 2 red yellow or orange bell peppers and then cut into 1/2-inch strips
  • 1 15- ounce can of fire roasted diced tomatoes in the juices
  • 1/4 cup low-sodium soy sauce with additional flavor
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon minced fresh ginger
  • 1/4 teaspoon red pepperflakes plus additional to taste
  • 5 tablespoons cornstarch divided
  • Ready-to-eat brown rice Quinoa or cauliflower rice

Instructions
 

  • Mix the beef with the garlic powder, salt and black pepper in a bowl. Mix to combine.
  • In a large skillet, heat the oil on medium-high heat. Cook the beef on all sides for 5 minutes. Transfer the beef along with any juices to a 6-quart slow cooker.
  • Add the onions to the skillet that you used for the beef. Turn the heat up to high. Add 1/4 cup of water and stir to remove any browned bits from the pan. After 3 minutes, saute the onions until they are softened and slightly browned. Once the liquid is absorbed, transfer the onions to a slow cooker along with the beef.
  • Add the green and red bell-peppers (see the recipe note) to the slow cooker. Mix together the honey, Worcestershire sauce and honey in a small bowl. Put the mixture into a slow cooker.
  • Cook the beef on LOW for 6-7 hours or until tender.
  • To make a slurry, combine the remaining 2 teaspoons cornstarch and the 2 tablespoons of water in a small bowl. The slurry should be added to the slow cooker. To thicken the sauce, turn the slow cooker on HIGH. Cover it and cook for 10 minutes. Although the pepper beef will be still a little bit saucy, it should become a thick, rich gravy. Stir once more. Add salt, soy sauce, or red pepper flakes to your taste. Serve warm with brown rice, prepared brown rice, and green onions.