Ingredients:

  • 2 lbs beef chuck roast, cut into ½ inch strips
  • 2 tbsp vegetable oil
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 cup beef broth, low sodium
  • ⅓ cup soy sauce
  • ¼ cup brown sugar, packed
  • 1 tbsp Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 tsp freshly grated ginger
  • 3 large bell peppers (red, green, yellow), sliced into strips
  • 1 medium yellow onion, sliced
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Pat the beef strips dry. Heat vegetable oil in a skillet over medium-high heat. Brown the beef in batches until a mahogany-colored crust forms.
  2. Pour a splash of the beef broth into the hot pan to scrape up the brown bits (fond) and transfer the beef and pan drippings to the slow cooker.
  3. In a bowl, whisk together the remaining beef broth, soy sauce, brown sugar, Worcestershire sauce, garlic, and ginger. Pour the mixture over the beef in the slow cooker.
  4. Cover and cook on Low for 7-8 hours or High for 4 hours.
  5. Stir in the sliced bell peppers and onions. Cook on High for an additional 30–45 minutes to ensure vegetables retain their color and structure.
  6. Mix cornstarch and cold water into a smooth slurry. Stir the slurry into the slow cooker and cook for another 15 minutes until the sauce is glossy and thickened.