Ingredients:

• 1.5 pounds lean beef steak (such as sirloin or round steak), sliced into thin strips
• 1 onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/4 cup low-sodium soy sauce
• 1 cup low-sodium beef broth
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced (or 1/2 teaspoon ground ginger)
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes (adjust to your spice preference)
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• Cooking spray or oil for greasing the crockpot

Instructions:

1. Brown the Beef:

• Heat a non-stick skillet over medium-high heat and lightly coat it with cooking spray or a small amount of oil.
• Add the sliced beef strips and quickly brown them on all sides. You don’t need to cook them through; just give them some color.
• Transfer the browned beef to the crockpot.

2. Add Vegetables:

• Layer the sliced onions and bell peppers on top of the browned beef in the crockpot.

3. Prepare the Sauce:

• In a mixing bowl, whisk together the low-sodium soy sauce, low-sodium beef broth, minced garlic, minced ginger, black pepper, and crushed red pepper flakes.
• Pour this sauce mixture over the vegetables and beef in the crockpot.

4. Cook in the Crockpot:

• Cover the crockpot and cook on low for 4-6 hours or until the beef is tender and the vegetables are cooked to your liking.

5. Thicken the Sauce:

• About 30 minutes before serving, in a small bowl, mix the cornstarch and cold water to create a slurry.
• Stir the cornstarch slurry into the crockpot mixture. This will help thicken the sauce.

6. Serve:

• Once the sauce has thickened, serve your Weight W Crockpot Pepper Steak hot over cooked rice, cauliflower rice, or quinoa. Garnish with chopped green onions if desired.