Ingredients
Units
Scale
- 2 pounds beef sirloin strips, thawed
- 16 ounces white mushrooms, sliced thick
- 1 large onion, sliced
- 6 cloves garlic, rough chopped
- 4 large green bell peppers, sliced
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- 1 cup beef broth
- 1/4 cup soy sauce
- 2 teaspoons Worcestershire sauce
- 2 tablespoons honey
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons cornstarch
- Optional slurry: 1/4 cup water and 3 tablespoons cornstarch
- Cooked rice, for serving
Instructions
- Place the onion, garlic and thawed sirloin strips in the bottom of a 6 quart crockpot.
- Lay the sliced mushrooms on top of the beef.
- Warm the beef broth for 1 minute, then stir in the soy sauce, Worcestershire sauce, honey, ginger, black pepper, salt and 2 tablespoons of cornstarch.
- Pour the sauce over the mushrooms and beef.
- Cook on low for 3 hours.
- Add all of the sliced peppers and cook on low for 1 more hour.
- For a thicker sauce, whisk 1/4 cup of water with 3 tablespoons of cornstarch, then stir it into the crockpot and let it simmer for 10 minutes, until the sauce thickens.
- Serve over rice.
Notes
1. Thaw the sirloin strips fully before cooking. Mine came from Butcher Box.
2. The beef goes in raw. There is no browning.
3. Slice the mushrooms thick, cutting each one in thirds, so they hold up during the long cook.
4. Warming the broth for 1 minute helps the sauce start cooking faster.
5. Add the peppers for the last hour only. Total cook time is 4 hours on low.
6. The cornstarch slurry is optional. My family likes a thicker sauce, and it needs to simmer for 10 minutes after you stir it in.
7. Leftovers keep for 3 days in the fridge. I have not tested freezing.
8. Plain rice works. Our favorite is jasmine rice.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Asian
