I ate this a bit too early, and it wasn’t quite as tender as I’d hoped. Two hours later, it was heaven! The moral of the story is, patience is a virtue when it comes to crockpot cooking! I think a 6-9 hour timeframe is perfect, so this is a dish you might want to put on before you leave for work in the morning.
Yield: 8 servings
2 pounds flank steak, cut into approx 2-3 inch strips
3 tbsp sesame oil
1/2 cup soy sauce
1/2 cup lime juice
1 medium white onion, thinly sliced
2 garlic cloves, minced
1 tbsp brown sugar
1 tsp salt
1 tsp black pepper
2 tbsp fresh minced ginger
1 16 ounce can diced tomatoes, undrained
1 green bell pepper, julienned
1 red bell pepper, julienned
1 orange bell pepper, julienned
2 tbsp cornstarch + 2 tbsp water (reserve for end)
Rice or noodles, for serving
Garnish (optional): Chopped cilantro
Place beef strips into the crockpot. Add sesame oil, soy sauce, lime juice, undrained canned tomatoes, onion, garlic, brown sugar, and seasonings and mix with a large spoon. Cover and cook on low for 6-9 hours, or until meat is tender.
If you would like the peppers super soft, add them during the first stage of the cooking process. For less well done peppers, add them during the last hour. Any kind of peppers would work; I chose three colors for presention; yes, they’re pretty!
About a half hour before serving, mix water and cornstartch to into a paste and stir into the sauce in the crockpot. This will thicken into the sauce into a gravy. Serve the meat and veggie mixture over noodles or rice, with some of the gravy ladled over it, and chopped cilantro on top, if desired. Yum!
Tips: I restrained myself because I always make everything spicy, but I don’t think a bit of Thai chili or Sriracha sauce would be out of place here… just a thought! Enjoy!