Ingredients:

  • 2 lbs Flank Steak or Sirloin Steak, thinly sliced against the grain
  • 2 medium Large Yellow Onions, halved and thickly sliced
  • 3 large Bell Peppers (mixed colours), cored, seeded, and cut into 1-inch strips
  • 4 cloves Garlic, minced finely
  • 1/4 cup All-Purpose Flour
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 tablespoon Olive Oil (optional)
  • 2 cups Beef Broth (low sodium)
  • 1/2 cup Soy Sauce (low sodium)
  • 2 tablespoons Brown Sugar (packed)
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon Tomato Paste
  • 2 tablespoons Cornstarch
  • 3 tablespoons Cold Water

Instructions:

  1. Slice the beef thinly against the grain. In a large bowl, toss the beef slices with the flour, 1 teaspoon salt, and 1/2 teaspoon pepper until lightly coated.
  2. Optional: Heat oil in a large skillet over medium-high heat. Working in batches, quickly sear the floured beef until lightly browned (about 1 minute per side). Do not fully cook. Transfer seared beef to the slow cooker basin.
  3. Add the sliced onions and bell peppers over the beef in the slow cooker. Sprinkle minced garlic over the top.
  4. In a separate bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, and tomato paste until well combined.
  5. Pour the sauce mixture evenly over the beef and vegetables in the slow cooker. Stir gently to ensure everything is coated.
  6. Cover and cook on Low for 6 to 8 hours or High for 3 to 4 hours, until the beef is fork-tender.
  7. About 30 minutes before serving, mix the 2 tablespoons of cornstarch with 3 tablespoons of cold water to form a smooth slurry.
  8. Stir the slurry directly into the slow cooker contents. Replace the lid and continue cooking on High for the final 20-30 minutes, or until the gravy has thickened.
  9. Taste the gravy and adjust seasoning (salt/pepper) if necessary before serving immediately over your chosen starch.