Instructions
- Season and sear the beef. Sprinkle the beef sirloin strips with garlic powder, coating them evenly so the seasoning adheres well. Heat the vegetable oil in a large skillet over medium heat. Add the beef in batches, searing each strip until browned on both sides, about 5 minutes per side. This browning step adds important flavor and helps the meat stay juicy as it finishes cooking in the crock pot. Transfer the seared strips into the slow cooker once each batch is done.
- Prepare the bouillon mixture. In a separate container, dissolve the beef bouillon cube in the 1/4 cup of hot water. Stir until completely melted and smooth, then add the cornstarch and mix thoroughly until there are no lumps. This mixture acts as the thickening base for the sauce and helps everything come together as it cooks.
- Assemble the ingredients in the crock pot. Pour the bouillon-cornstarch mixture over the seared beef. Add the chopped onion, roughly chopped green bell peppers, and the entire can of stewed tomatoes with their liquid. Stir in the soy sauce, white sugar, and salt. The sugar helps balance the acidity from the tomatoes and soy sauce, giving the sauce a rounder flavor. Stir everything gently to distribute the ingredients evenly around the beef strips.
- Slow cook until tender. Cover the crock pot with the lid. Cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. As the dish cooks, the vegetables soften and the beef becomes tender enough to cut with a fork. The stewed tomatoes will blend into the sauce, and the cornstarch will lightly thicken the broth, turning it into a savory gravy that clings to every piece of meat and pepper.
Serving Notes
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