1 tablespoon brown sugar substitute (e.g., Swerve or Stevia)
Salt and black pepper to taste
Cooked brown rice or cauliflower rice for serving
Instructions:
Begin by thinly slicing the sirloin steak, ensuring uniformity for even cooking in the slow cooker.
In a bowl, combine the low-sodium soy sauce, Worcestershire sauce, beef broth, minced garlic, and grated fresh ginger to create a flavorful marinade for the steak. Place the sliced steak in the marinade, ensuring each piece is well coated. Let it marinate for at least 30 minutes to allow the flavors to permeate the meat.
In a small bowl, mix the cornstarch with water to create a slurry. This will be used later to thicken the sauce.
Heat olive oil in a skillet over medium-high heat. Sear the marinated steak slices for 1-2 minutes on each side until browned, then transfer them to the crockpot.
In the same skillet, sauté the thinly sliced onions and bell peppers until they are softened and lightly caramelized. Add the cherry tomatoes and continue to cook for an additional 2 minutes.
Transfer the sautéed vegetables to the crockpot with the seared steak.
In a small mixing bowl, whisk together low-sugar ketchup, rice vinegar, and brown sugar substitute. Pour this mixture over the steak and vegetables in the crockpot.
Season the contents of the crockpot with salt and black pepper to taste, ensuring a perfect balance of flavors.
Pour the beef broth marinade over the steak and vegetables, allowing the slow cooker to work its magic on the succulent ingredients.
Cover the crockpot and set it to cook on low heat for 6-8 hours or until the steak is tender and the flavors have melded together.
About 30 minutes before serving, stir in the cornstarch slurry to thicken the sauce, ensuring a luscious and velvety consistency.
Serve the Crockpot Pepper Steak over cooked brown rice or cauliflower rice, allowing the dish to shine as a complete and satisfying meal.
