Prep time: 10 minutes
Total time: 5 hours, 10 minutes
2 pounds (900 g) top sirloin steak
1 red bell pepper, cut in a large dice
1 green bell pepper, cut in a large dice
1 onion, cut in a large dice
1 cup (250 ml) beef broth, plus 1/2 cup
3 tablespoons (45 ml) soy sauce
1 tablespoon (15 ml) cornstarch
2 teaspoons (10 ml) brown sugar
1 teaspoon (5 ml) ground ginger
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) freshly ground black pepper
1. Sprinkle the black pepper liberally over the steak and rub in slightly. Cut the steak into thin strips. Place into the bottom of a 6-quart (5.5 L) slow cooker, along with the onion and bell peppers.
2. In a medium-sized bowl combine: 1 cup beef broth, soy sauce, brown sugar, ginger, and garlic powder. Pour over the steak in the slow cooker.
3. Whisk together the remaining 1/2 cup beef broth with the cornstarch and pour into the slow cooker. Stir everything to full incorporate all ingredients.
4. Place lid on slow cooker and cook on low setting for 5 hours. Taste just before serving, and adjust seasoning, if necessary.
Pro tip: While this is a fairly authentic Chinese dish, originating from the Fujian province of China, using beef is a Western spin. For a dish even more authentic, substitute pork for the beef, as the original dish calls for.