Ingredients
Scale
- 2 lbs flank steak, sliced thinly against the grain into ¼-inch strips
- 1 medium yellow onion, sliced
- 1 medium green bell pepper, sliced into strips
- 1 medium red bell pepper, sliced into strips
- 1 medium yellow bell pepper, sliced into strips
- 4 cloves garlic, minced
- ⅓ cup low sodium soy sauce
- ½ cup low sodium beef broth
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 teaspoon sesame oil
- 3 tablespoons cornstarch
- 3 tablespoons cold water
- Cooked white rice or egg noodles, for serving
Instructions
- In the insert of a 5–6 quart slow cooker, whisk together the low sodium soy sauce, beef broth, tomato paste, brown sugar, minced garlic, and black pepper until fully combined.
- Season the sliced flank steak strips with salt and pepper. Add the seasoned steak to the slow cooker and toss to coat well in the sauce mixture.
- Place the sliced bell peppers and onion on top of the beef. Do not stir.
- Cover and cook on LOW for 6–8 hours, until the beef is very tender.
- About 20–30 minutes before serving, whisk together 3 tablespoons cornstarch and 3 tablespoons cold water until smooth. Pour into the slow cooker and stir gently to combine.
- Switch to HIGH, cover, and cook for 20–30 minutes until sauce thickens.
- Stir in sesame oil just before serving. Adjust seasoning if needed.
- Serve hot over rice or egg noodles.
Notes
- Store leftovers in an airtight container for up to 3 days in the fridge or 3 months in the freezer.
- For lower sodium, use coconut aminos instead of soy sauce.
- Add mushrooms, snap peas, or baby bok choy for extra vegetables and nutrition.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American