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Prep the Steak: Start by cutting the flank steak into thin strips. For the best texture, slice against the grain. Then, place the steak strips in a bowl and toss them with corn starch until they’re evenly coated. This step not only helps to thicken the sauce later but also tenderizes the steak.
Brown the Steak: Heat the olive oil in a skillet over medium-high heat. Add the garlic and sauté for about 30 seconds, just until fragrant. Add the steak strips and sear them just until they’re browned on all sides. You don’t need to cook them through; the slow cooker will take care of that.
Mix the Sauce: In your slow cooker, whisk together the soy sauce, water, and brown sugar. This mixture will create a savory base that will infuse the steak and vegetables with a deep, rich flavor.
Combine Ingredients: Transfer the browned steak into the slow cooker. Add the sliced onions, green peppers, and red peppers on top of the steak. Give everything a gentle stir to ensure the sauce covers all the ingredients.
Slow Cook to Perfection: Cover your slow cooker and set it to cook on High for 4 hours or on Low for 7-8 hours, depending on your schedule. The beauty of this recipe is its flexibility, allowing you to set it and forget it until you’re ready to dine.
Serve and Enjoy: Once the cooking time is up, give the pepper steak a good stir. You’ll notice the sauce has thickened and the steak is tender and flavorful. Serve it hot over a bed of steamed rice or your choice of grains for a complete meal.”
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