This is so good, you’ll want to make this tonight


3 pounds flank steak, sliced

4 bell peppers, sliced (mix and match your favorites)

2 onions, sliced

3 tablespoons olive oil

2 garlic cloves, minced

1 1/2 cups soy sauce

1 1/2 cups water

1/2 cup corn starch

1 cup brown sugar


Slice flank steak and, along with corn starch, seal it in a ziplock bag. Shake it well, ensuring the beef strips are well-coated.

Pour olive oil, brown sugar, soy sauce, water, and minced garlic into the slow cooker. Stir until the mixture blends harmoniously.

Immerse the beef strips into this mixture, spacing them out evenly.

Let it simmer on low heat for roughly 6 hours. This long bath ensures the beef is melt-in-your-mouth tender and flavorful.

An hour and a half before completion, usher in the onions and peppers. They’ll inject a fresh zing and richness to the concoction.

Allow everything to cook for the next 90 minutes, letting the vegetables soften and contribute their unique notes to the dish.

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