Ingredients
2 lbs beef sirloin strips or sirloin steak, sliced
3 large bell peppers (red, yellow, or green), sliced thick
1 large onion, sliced
3 garlic cloves, minced
1 1/2 cups beef broth (hot)
2 beef bouillon cubes
1/4 cup soy sauce
2 tbsp Worcestershire sauce
2 tbsp honey
1 tsp ground ginger
1/2 tsp black pepper
1/2 tsp salt
2 tbsp cornstarch or flour
Instructions
- In a bowl, combine hot beef broth, beef bouillon cubes, soy sauce, Worcestershire sauce, honey, ground ginger, black pepper, salt, and cornstarch or flour. Stir until the bouillon cubes are fully dissolved.
- Add the sliced beef strips to the slow cooker.
- Pour the prepared sauce over the beef in the slow cooker.
- Layer the sliced bell peppers, onion, and minced garlic on top of the meat.
- Cover and cook on LOW for 6 hours or HIGH for 3 hours. Stir halfway through if possible.
- Once cooking is complete, stir everything together and serve hot over rice, noodles, or mashed potatoes.
Notes
- Add peppers during the last 1–2 hours for firmer texture.
- Flank or round steak can be used instead of sirloin.
- No need to brown the meat beforehand.
- Can be made on stovetop—simmer for 1.5–2 hours on low heat.
- Use a mix of red, yellow, and green peppers for best flavor and presentation.
- Dish can be made ahead and tastes even better the next day.
- Use frozen peppers if needed, but they may be softer.
- Store leftovers in the fridge up to 4 days or freeze up to 3 months.
- Reheat in microwave or stovetop until heated through.
- This dish is kid-friendly and easy to double for larger servings.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Chinese-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 85mg
