Asian Pepper Steak

3

lbs

beef sirloin

3

Tbs

cornstarch, for dusting meat

3

cloves garlic, grated or finely chopped

2

Tbs

ginger, grated

1

large onion, sliced

3

red bell peppers, sliced

3

yellow bell peppers, sliced

1

can

(8 oz.) tomato sauce

4

Tbs

brown sugar

3/4

cup

soy sauce

Ground black pepper, to taste

2

cups

rice (cooked separately

TOPPER:

2

cups

bean sprouts

1

cup

cilantro, roughly chopped

2

limes

1

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 the steak into 1-inch thick strips.

2

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch.

3

Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

4

When you are ready to serve, get a medium bowl, mix the topper ingredients and place a portion of the mixture on top of each portion of Asian Pepper Steak. This will add pop of freshness and texture.

5

Serve on top of cooked rice.

Source

Source: Rachel Ray Talk Show