I saw these cute little peppers at the grocery store the other day and just had to have them. I didn’t know yet what to use them for but they were just so cute and colorful and looked so good! Later at home I was digging through the freezer and found some beef flank steak I had bought on sale and decided the two should go together! A simple sauce with Asian flavors added to the beef and peppers and we had a great meal!
When I go grocery shopping I look for any meat that is on sale or marked down. I have yet to figure out the timing so it’s usually just luck but I try to buy as much of my meat that way as I can. Cause that stuff can get expensive! I had seen a recipe a while back I wanted to try for sizzling beef and it called for flank steak and so when I saw it on sale I had picked some up. But I never did get around to making that sizzling beef. I think this was better anyway 🙂
Slice the steak nice and thin… about 1/4 of an inch. Mine was just a tad frozen so I think it made it easier. Put it in the slow cooker and then mix up the sauce. Poor the sauce over, add the peppers on top and let it cook away.
- 1½ pounds (or so) flank steak
- 6-8 baby sweet peppers
- ½ soy sauce
- ¼ cup brown sugar
- 1 teaspoon rice vinegar
- ½ teaspoon chili garlic sauce
- ½ teaspoon minced garlic
- ½ teaspoon sesame oil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ⅛ teaspoon black pepper
- Slice flank steak thin, into about ¼ inch strips. Place in crock.
- Remove ribs and seeds from peppers and slice, set aside
- Mix together remaining ingredients in measuring cup or small bowl
- Pour sauce over meat and top with peppers
- Cover and cook on low for 6-8 hours
- Serve over rice or with noodles as desired