1 ½ - 2poundsflank steak, sliced into 1/2-inch slices across the grain
2green bell peppers, sliced
1red pepper, sliced
1yellow onion, sliced
6clovesgarlic, sliced
2inchesfresh ginger, chopped
1cupbeef stock
¼cupsoy sauce
¼cupbrown sugar
¼cuprice wine vinegar
2tablespoonssesame oil
1tablespoonsriracha
2tablespoonscornstarch, + 1/4 cup cooking liquid
1teaspoonkosher salt
1teaspoonblack pepper
Scallions, garnish
Sesame seeds, garnish
2cupswhite rice, for serving
Instructions
Season flank steak slices well with salt and pepper. Add flank steak, peppers, onion, garlic, ginger, stock, soy sauce, brown sugar, rice wine vinegar, sesame oil, and sriracha to the slow cooker. Stir to combine.
Cook the pepper steak on low for 6 hours or on high for 3-4 hours until steak is very tender.
Remove 1/4 cup of the cooking liquid and stir in cornstarch to make a slurry. Return liquid to slow cooker.
Serve the pepper steak over white rice garnished with sesame seeds and scallions.