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Crockpot Asian pepper steak
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Asian Pepper steak | |
3 pounds | beef sirloin |
3 tablespoons | cornstarch, for dusting meat |
3 cloves | garlic, grated or finely chopped |
2 tablespoons | ginger, grated |
1 large | onion, sliced |
3 | red bell peppers, sliced |
3 | yellow bell peppers, sliced |
1 8-ounce can | tomato sauce |
4 tablespoons | brown sugar |
3/4 cup | soy sauce |
Ground black pepper, to taste | |
2 cups | rice |
Topper: | |
2 cups | bean sprouts |
1 cup | cilantro, roughly chopped |
2 | limes |
Preparation
In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.
Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.
Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.
When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.
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