Beef with Broccoli and Peppers

imageThis is totally my new favorite recipe!   (I know I say that a lot, but, it takes really liking a recipe to want to go to the trouble of posting it here. ;))

I was looking for a new slow cooker recipe and came across this one for Mongolian Beef.

We tried it at Cooking Club and it was a big hit, but, it felt like it needed a little tweaking… something to bulk it up without relying on rice.   I thought of the things I like to order from Chinese restaurants and kept coming back to broccoli.. and I knew I was buying a package of red peppers that would yield more than what we needed for other recipes, so I decided to add peppers, too.  I didn’t like the idea of having to heat two things up separately, so I decided to try adding it to the slow cooker.

I’d learned with the Chicken Cacciatore that you don’t want to put thin slices of veggies in the slow cooker too long and I was worried about putting the broccoli in too early, too… so we added it near the end.

Here’s what we came up with:


3 lb. flank steak (I cheat and use fajita beef already cut in strips)
1/3 Cup cornstarch
4 T garlic and ginger paste (or freshly grated/chopped)
1 teaspoon chili flake
1 Cup soy sauce
1 Cup water
2/3 Cup brown sugar, packed (I’m still playing with reducing the amount of sugar; use as little as you can that it still tastes good!)
1 large onion, sliced
2 red peppers, sliced
6 cups frozen broccoli
sliced green onions for garnish


Cut flank steak into thin strips, cutting across the grain (I already admitted I cheated and bought beef already cut into strips for fajitas ;)).

Put steak into a ziploc bag or plastic container with the cornstarch and shake to coat.

Add the garlic and ginger, chili flake, soy sauce, water, and brown sugar to the slow cooker. Stir to combine, add the flank steak. Stir again until completely coated with sauce.

Cover with lid and cook on high for 2 hours, or until meat is cooked through and tender.

Stir in the sliced onions and peppers and frozen broccoli and cook for another hour.

Garnish with green onions.

For each of 6 servings:  561 calories, 12.2 grams of fat, 51.3 grams of carbs (3.2 grams of fiber), 52.5 grams of protein.

Note:  This post contains affiliate links… so if you use my link to buy something, I’ll make a few bucks to help me buy more cool stuff to try out and tell you about!

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