Slow Cooker Korean Beef With Sweet Baby Peppers Recipe

INGREDIENTS:

• 1 1/2 pounds flank steak or so
• 6-8 baby sweet peppers
• 2 tablespoons corn starch
• 1/2 soy sauce
• 1/4 cup brown sugar
• 1 teaspoon rice vinegar
• 1/2 teaspoon chili garlic sauce
• 1/2 teaspoon minced garlic
• 1/2 teaspoon sesame oil
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon black pepper

INSTRUCTIONS:

1. Slice flank steak thin, into about 1/4 inch strips. Place in crock.
2. Remove ribs and seeds from peppers and slice, set aside
3. Whisk cornstarch with 2-3 tablespoons of water until smooth
4. Mix together remaining ingredients in measuring cup or small bowl then mix in cornstarch slurry
5. Pour sauce over meat and top with peppers
6. Cover and cook on low for 6-8 hours
7. Serve over rice or with noodles as desired

Source: Slow Cooker Gourmet

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