Crock-Pot Pepper Steak

• servings: 4 servings
• active time: 10 minutes
• total time: 4 hours

Ingredients

1 1/2 lb. flank steak, cut into strips

Kosher salt

Freshly ground black pepper

1 large red bell pepper, sliced

1 large green bell pepper, sliced

1 medium white onion, sliced

2 inch piece of garlic, quartered

2 garlic cloves, peeled and smashed

1 c. low-sodium beef stock

1/3 c. low-sodium soy sauce

1/4 c. brown sugar

3 tbsp. rice wine vinegar

3 tbsp. sesame oil

2 tbsp. cornstarch (optional)

Cooked rice, for serving

Sliced scallion, for garnish

White sesame seeds, for granish

Directions

Season flank steak thoroughly with salt and black pepper. In a large Crock Pot combine steak, bell pepper, onions, ginger and garlic. In a mixing bowl or measuring cup combine beef broth, soy sauce, brown sugar, rice wine vinegar and sesame oil. Season to taste with salt and pepper before adding into the Crock Pot.

Cover and cook on high for 3 1/2 hours to 4 hours or on low for 5 to 6 hours, until the steak is totally tender. Remove the garlic and ginger.

Optional step: If you desire the sauce to be a bit thicker, in a small bowl combine cornstarch and 1/4 cup of the cooking liquid to create a slurry. Stir the slurry into the Crock Pot, cover and cook on high until thickened, an additional 10 to 15 minutes.

Serve over rice and garnish with scallion and white sesame seeds.

Nutrition

• Calories: 591
• Total Fat: 27 g
• Saturated Fat: 8 g
• Trans Fat: 0 g
• Cholesterol: 116 mg
• Sodium: 1172 mg
• Total Carbohydrate: 38 g
• Dietary Fiber: 5 g
• Total Sugars: 14 g
• Protein: 44 g