Ingredients
Scale
- 900g beef sirloin or flank steak, sliced into thin strips
- 2 bell peppers (red and green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/3 cup coconut aminos
- 2 tablespoons Worcestershire sauce (low sugar)
- 1/2 cup beef broth
- 1 tablespoon olive oil
- 1/2 teaspoon black pepper
- 1/2 teaspoon sea salt
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon xanthan gum (optional, for thickening)
Instructions
- Heat olive oil in a skillet over medium-high heat and quickly sear beef strips for 2–3 minutes until lightly browned.
- Transfer the beef to the slow cooker.
- Add sliced onions, bell peppers, garlic, and ginger on top of the beef.
- In a bowl, mix coconut aminos, Worcestershire sauce, beef broth, salt, and pepper. Pour over the ingredients in the slow cooker.
- Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours until beef is tender.
- If a thicker sauce is desired, stir in xanthan gum during the last 20 minutes of cooking.
- Finish with a drizzle of sesame oil before serving for extra aroma and depth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Dinner
- Method: Slow-Cooked
- Cuisine: Asian-Inspired