Slow Cooker Pepper Beef

READY IN: 4hrs 15mins

INGREDIENTS

  • 1 12 tablespoonscanola oil
  • 1 12 lbsbeef tenderloin steaks, cubed
  • 1teaspoonsea salt, ground(or to taste)
  • 1teaspoonblack pepper (or to taste)
  • 2cupswhite onions, cubed
  • 3cupsbell peppers, ribs removed, seeded and cubed
  • 2largetomatoes, washed and cubed
  • 4garlic cloves, pressed
  • 1tablespoonginger, minced
  • 1tablespoonbrown sugar
  • 2tablespoonshoisin sauce
  • 1tablespoonWorcestershire sauce
  • 1tablespoonlow sodium soy sauce
  • 12 tablespoonchili oil
  • 2cupslow sodium beef broth
  • 1tablespooncornstarch (mixed in 1/2 cup water)
  • 3cupscooked rice
  • 3green onions, sliced(substitute nira chives)
  • 12 teaspoonsesame seeds (per bowl)
  • NUTRITION INFO

    Serving Size: 1 (451) g

    Servings Per Recipe:6

    Calories: 518.9

    Calories from Fat 224 g 43 %

    Total Fat 25 g 38 %

    Saturated Fat 8.8 g 43 %

    Cholesterol 96.5 mg 32 %

    Sodium 657.1 mg 27 %

    Total Carbohydrate46.1 g 15 %

    Dietary Fiber 3.9 g 15 %

    Sugars 9.9 g 39 %

    Protein 27 g 53 %

    DIRECTIONS

  • In a skillet over medium heat, add oil. When hot, place beef cubes and sear until just brown, season with salt and freshly ground black pepper. Transfer beef and its juices to the crock pot and then add onions, pepper, tomatoes, garlic, ginger, sugar, hoisin, Worcestershire sauce, soy sauce, chili oil and beef stock; stir to combine.
  • Cook on “Low” for 7 hours or “High” for 3:30 hours. To thicken the sauce, add cornstarch mixture. Serve over a bed of rice, add some chopped chives and sprinkle with sesame seeds.
  • Source: Read Full Article