Ingredients:

  • 1.5 lb beef chuck roast, sliced into thin 2-inch strips
  • 1 large white onion, sliced into half-moons
  • 1 large green bell pepper, deseeded and sliced into strips
  • 1 large red bell pepper, deseeded and sliced into strips
  • 3 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 0.5 cup beef broth (low sodium)
  • 0.25 cup soy sauce
  • 1 tbsp brown sugar
  • 1 tsp worcestershire sauce
  • 0.5 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Instructions:

  1. Slice the beef into thin strips against the grain to ensure tenderness. Place the beef, sliced onions, minced garlic, and grated ginger into the bottom of a 6-quart slow cooker.
  2. In a small bowl, whisk together the beef broth, soy sauce, brown sugar, Worcestershire sauce, and black pepper. Pour the mixture over the beef and aromatics.
  3. Cover and cook on Low for 6 hours (or High for 3 hours). This allows the collagen in the beef to transform into gelatin for a melt-in-your-mouth texture.
  4. Forty-five minutes before the cooking time is complete, stir in the sliced green and red bell peppers.
  5. In a small cup, whisk the cornstarch and cold water until a smooth slurry forms. Stir the slurry into the crockpot liquid, replace the lid, and cook for the remaining 45 minutes until the gravy is thickened and velvety.