- 3 pounds beef sirloin
- Extra virgin olive oil (EVOO), for searing
- 3 tablespoons cornstarch, for dusting meat
- 3 cloves garlic, grated or finely chopped
- 2 tablespoons ginger, grated
- 1 large onion, sliced
- 3 red bell peppers, sliced
- 3 yellow bell peppers, sliced
- 1 can tomato sauce (8 ounces)
- 4 tablespoons brown sugar
- 3/4 cup soy sauce
- Ground black pepper, to taste
- 2 cups rice
For the topper:
- 2 cups bean sprouts
- 1 cup cilantro, roughly chopped
- 2 limes
In a large skillet, sear the meat in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice it into 1-inch-thick strips.
Place the sliced steak into the slow cooker bowl, then dust the meat with cornstarch and mix it around until there is no more visible cornstarch.
Add the remaining ingredients except for the topper ingredients to the slow cooker, then place a lid on top and cook on high for 4 hours or on low for 6 hours.
When you are ready to serve, in a medium size bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add a pop of freshness and texture.
Serve on top of the cooked rice.
This is one of many "Yum-o!" recipes – it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.