Simple to make and delicious with rice. It's not overly hot as it only has 1/4 teaspoon of black pepper, but you can add more black pepper, or substitute with cayenne pepper, schizuan pepper or chili paste or if you like it hotter. If you have issues slicing the beef thinly enough, place it in the freezer the night before and then slice it while frozen - much, much easier. You'll need to allow additional time for the frozen beef strips to thaw.
Servings: 6
Preparation : 5 minutes
Cooking Time : 5 hours
INGREDIENTS
800g of beef strips (I use thinly sliced round steak, sliced into strips)
1green capsicumsliced thick
1red capsicumsliced thick
1/2onion sliced thick
1 1/2cupsof beef stock
3tablespoonsof soy sauce
1/4teaspoonground ginger
1/4teaspoongarlic powder
1/4teaspoonblack pepper
2teaspoonbrown sugar
INSTRUCTIONS
Place the beef, capsicums and onions in a slow cooker.
Add the seasonings, brown sugar, and soy sauce over the beef and peppers.
Pour the beef stock in the crock pot.
Stir to combine.
Cover and cook on low for 5 hours or until the steak is cooked through.
Serve over a bed of white rice.
Note: if you would like your sauce to be thicker; One hour before dinner is ready, in a small bowl combine 1 tablespoon of cornstarch with a 1/4 cup of cold water. Mix together. Stir in to the crock pot. Turn the crock pot to high and let the sauce thicken for the last hour of cook time.
