Description
A simple and healthy slow cooker recipe featuring tender beef strips and colorful bell peppers in a savory sauce.
Ingredients
Scale
- 2 lbs beef sirloin or flank steak, sliced into strips
- 1 green bell pepper, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 cloves garlic, minced
- ½ cup beef broth
- ¼ cup coconut aminos (or low-sodium soy sauce if not paleo)
- 1 tablespoon apple cider vinegar
- 1 tablespoon arrowroot powder (optional, for thickening)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
Instructions
- Place sliced beef, bell peppers, and onion into the crock pot.
- In a bowl, whisk together beef broth, coconut aminos, apple cider vinegar, garlic, salt, black pepper, and red pepper flakes.
- Pour the sauce over the beef and vegetables, stirring gently to combine.
- Cover and cook on LOW for 6 hours or until beef is tender.
- If a thicker sauce is desired, mix arrowroot powder with 2 tablespoons water and stir into the crock pot. Cook an additional 10 minutes until thickened.
- Serve hot over cauliflower rice, zucchini noodles, or steamed vegetables.
Notes
- For a thicker sauce, use arrowroot powder as directed.
- Adjust red pepper flakes to control spiciness.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 90mg