This crockpot steak and peppers bowl combines tender flank steak, bell peppers, and a savory ginger sauce. Serve it over rice for an easy family dinner.
A QUICK NOTE
The original recipe uses a generous 2–3-inch piece of ginger and cooks until the steak is very tender. Remove the ginger and garlic pieces before serving, and add scallions and sesame seeds to individual bowls.
SLOW COOKER TIME
3½–4 hours on high or 5–6 hours on low
INGREDIENTS
3 pounds flank steak, cut into strips
Kosher salt and freshly ground black pepper, to taste
2 large red bell peppers, sliced
2 large green bell peppers, sliced
1 medium white onion, sliced
1 piece ginger (2–3 inches), quartered
4 garlic cloves, peeled and smashed
1 cup low-sodium beef stock
⅓ cup low-sodium soy sauce
¼ cup Swerve brown sugar replacement
3 tablespoons rice wine vinegar
3 tablespoons sesame oil
Cooked rice, for serving
Sliced scallions and white sesame seeds, for garnish
DIRECTIONS
1. Season the steak with salt and black pepper. Place it in a large slow cooker with the bell peppers, onion, ginger, and garlic.
2. In a bowl or measuring cup, whisk together the beef stock, soy sauce, brown sugar replacement, rice wine vinegar, and sesame oil. Pour over the steak and vegetables.
3. Cover and cook on high for 3½–4 hours or low for 5–6 hours, until the steak is very tender. Remove the ginger and garlic pieces.
4. Serve over rice and garnish with sliced scallions and sesame seeds.
