Beijing Beef in the Slow Cooker

Ingredients

2 1/2 – 3 pounds flank steak thinly sliced
⅓ cup cornstarch
2/3 cups oil
2 red bell peppers cubed
1 onion cubed
Sauce Ingredients
¼ cup sugar
3 tablespoons ketchup
6 tablespoons hoisin sauce
1 tablespoon soy sauce
4 teaspoons sweet chili sauce
2 teaspoons vinegar
¼ cup water
1 teaspoon red chili flakes
sesame seeds optional for garnish

Directions

Slice the flank steak against the grain into thin slices. Toss the beef in cornstarch until lightly coated.

Add the oil to a large skillet over medium-high heat.

When the oil is hot, add the beef in a single layer and cook quickly to brown the outside. You may have to do more than one batch.

Add the beef to the slow cooker.

Add the bell pepper and onion to the slow cooker.

Mix the sugar, ketchup, hoisin, soy sauce, sweet chili sauce, vinegar, water, and red pepper flakes in a small bowl.
Pour it over the beef and veggies and stir.

Cook on low for 3 hours, stirring once or twice to prevent sticking.

Garnish with sesame seeds before serving.