Name: Slow-Cooked Chinese Pepper Steak
Prep time: 15 min
Cook time: 6 h 30 min
Total time: 6 h 45 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1 1/2 lb (680g) beef chuck or blade roast, cut into 1/4-inch (6mm) slices (then into bite-size strips); 2 bell peppers (any colors), deseeded and sliced into strips; 1 medium onion, thinly sliced; 3 cloves garlic, finely minced (or 1 1/2 tsp garlic powder); 1 tbsp fresh ginger, finely grated (or 1 tsp ground ginger); 1/2 cup (125ml) low-sodium soy sauce; 1/3 cup (80ml) beef broth or water; 3 tbsp brown sugar (or white sugar); 2 tbsp rice vinegar (or apple cider vinegar); 1 1/2 tbsp toasted sesame oil (or neutral oil if you don’t have it); 1 tsp freshly ground black pepper (plus more to taste); 1/2 tsp crushed red pepper flakes (optional, for heat); 2 tbsp cornstarch; 2 tbsp cold water

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