While the slow cooker isn't the usual way to cook this dish, I love being able to throw the ingredients in and walk away from it for a few hours. I also love it when I get home from the gym (I'm really hungry) and lunch is ready and waiting for me! I added instant brown rice directly to the slow cooker, but if you prefer to cook rice separately, leave out the water.
Note: You can either cut the beef into bite sized pieces before cooking and cook it for 3 hours on high, or you can put the whole cut of beef in for 8 hours on low and then shred it with forks after it is cooked.
800g beef chuck roast, cut into bite sized cubes (see Note above)
1 red bell pepper, cut into 1 inch squares
1 yellow bell pepper, cut into 1 inch squares
1 orange bell pepper, cut into 1 inch squares
4 green onions, chopped
1/2 red onion, chopped
1 garlic clove, minced
Salt and pepper, to taste
1 tbsp Sriracha sauce (or chili-garlic sauce)
1/4 cup low sodium soy sauce
3/4 no salt added beef broth
Optional: 120g (1 1/3 cup) instant brown rice plus 1 1/3 cup water
Place bell pepper pieces in the bottom of the slow cooker pot. Add beef cubes, then season with salt and pepper. Add sriracha sauce on top of beef. Place green onion, red onion and garlic on top of beef. Pour soy sauce and beef broth in to cover all ingredients. Cover and cook on high for 3 hours or low for 8 hours.
Optional for instant rice: Add water to slow cooker with soy sauce and broth. When there is 30 minutes remaining on the cooking time, pour instant brown rice in to slow cooker and stir to cover rice in liquid.
Nutrition (with rice included)
If you're a fan of beef and peppers, you might also like: Steak and Chickpea Wok