Next, I add in the black pepper and a pinch of salt (taste it later to adjust, of course). Then, I cover the crockpot and set it on low for about 6-7 hours. If you’re in a hurry, you can set it on high for around 3-4 hours, but I prefer the deep flavor that comes from slow cooking. The longer it simmers, the more tender the meat becomes. In the last 30 minutes of cooking, I whisk the cornstarch with a splash of cold water in a small bowl to create a slurry, which I add to the crockpot to thicken the sauce just a bit.
Once the cooking time is up, I give everything a good stir and let it sit for a few minutes before serving. This dish really shines when served over a bed of fluffy, cooked rice, as the rice absorbs the delicious flavors of the sauce. Just imagine the combination of tender beef, sweet peppers, and that rich sauce soaking into the rice—heaven!
If you’re feeling fancy, I like to garnish it with some freshly chopped parsley or scallions—adds a pop of color and freshness that elevates the dish. There you have it, a cozy dinner that you can enjoy without spending hours in the kitchen!
Pro Tips for Best Results
I’ve tested this recipe multiple ways, and one of my best tips is to use flank steak. It’s perfect for this dish because it has just the right amount of marbling to keep things juicy even after long cooking times. It also slices incredibly well! I’ve also experimented with adding a splash of Worcestershire sauce to the broth mixture, and it adds an extra depth that I really enjoyed.
Another tip is to chop your vegetables into uniform sizes. That way, they’ll cook evenly and won’t end up mushy or undercooked. As someone who has learned the hard way that uneven cooking can ruin a dish, this is a crucial step in my kitchen!
Lastly, don’t rush the cooking process. If you can, resist the urge to peek too often—every time you lift the lid, you release steam and slow down the cooking. Trust the process and let your slow cooker work its magic!
Common Mistakes to Avoid
One mistake I’ve made a couple of times is not seasoning the meat enough. While the soy sauce and broth provide plenty of flavor, I often find I need to add more salt—especially if I’m using low-sodium broth. A little taste-testing goes a long way to ensuring it’s seasoned just right. (See the next page below to continue…)