Before adding the steak to the slow cooker, we add a nice brown crust. The recipe would be great without doing this, but the extra ten minutes of searing the steak adds more flavor, we think it’s completely worth it.
2 1/2 pounds beef sirloin, cut into 1/2-inch strips
Salt and fresh ground black pepper
2 tablespoons neural flavored oil, such as grape seed or canola
1 1/2 cups beef broth
1 tablespoon cornstarch
2 medium onions, chopped
2 bell peppers, seeds removed and chopped
3 garlic cloves, minced
1 (14 ounce) can fire roasted diced tomatoes
3 tablespoons soy sauce
1 tablespoon honey, or more to taste
Generously season the beef with salt and pepper. Heat oil in a skillet over medium-high heat. Add beef and cook, turning occasionally, until beef is well browned on all sides, about 6 minutes. Transfer to the slow cooker.
Pour beef broth into the pan used to brown the beef then use a wooden spoon to scrape up the stuck browned bits on the bottom of the pan. Whisk in the cornstarch then pour over the beef in slow cooker.
Add the onions, peppers, garlic, diced tomatoes, soy sauce, and honey to the slow cooker. Stir.
Cover the slow cooker and cook until the beef is very tender — on HIGH for 3 to 4 hours or on LOW for 6 to 8 hours. Taste for seasoning and adjust with more salt, pepper or honey. Serve over rice.