Master Crockpot Pepper Steak

Directions

If desired, marinade the meat. Remove the fat and cut the top sirloin into 2 inch strips. Place in a large sealable bag and shake or massage with the cornstarch, minced garlic, and baking soda. Add the soy sauce in the bag and shake to coat. Seal the bag and place in the fridge overnight or for a few hours. At the least, marinate for 30 minutes for an effect.

Crockpot: Finely dice a yellow onion and add it to the crockpot. Pour in the undrained sliced stewed tomatoes. Add the brown sugar (start with 1 and ½ tablespoons and add more to taste at the end of cooking.)

Add the soy sauce, Worcestershire sauce, chopped green bell pepper, beef broth, minced garlic, cayenne pepper, and ground ginger. In a small bowl whisk with a fork the cornstarch and water together. While stirring constantly, add to the crockpot.

Discard the marinade and add the meat. I also add about ½ teaspoon seasoned salt and ¼ teaspoon pepper here, but add to your taste preference and depending on if you used low sodium soy sauce or not)

Cover and cook on low for 6-8 hours (less if your crockpot runs really hot! Check around 4-5 hours)

About 2 hours before you are ready to eat, add in the bell peppers (stems and seeds removed and thinly sliced). Stir and cover again. This keeps them nice and “crisp tender” instead of getting mushy if added at the start.

When ready to serve, serve over rice or quinoa. Add fresh parsley, green onions, toasted sesame seeds, crushed red pepper to taste as desired. Add pineapple chunks if desired. Increase any spices to personal preference (cayenne pepper, ginger, garlic powder)