2 lb sirloin
2-3 cloves garlic
2 sliced bell peppers
1 can stewed tomatoes
1/2 cup beef stock
1 Tbs corn starch
2 Tbs grated ginger
1/2 tsp salt
1/2 tsp pepper
1 Tbs chopped cilantro
2 or 3 lime slices
Slice sirloin into strips, slicing across the grain into one inch strips.
Heat a large frying pan on medium high heat.
Once pan is hot set sirloin strips in and let sit 2-4 minutes or until they release from pan easily. You don’t need oil since the natural liquid from the beef will release into the pan.
Flip and brown other side.
Remove sirloin from heat on to platter.
Whisk stock with cornstarch and add to slow cooker. If you don’t have beef stock, chicken or vegetable stock will work just fine. Use stock, never water!
Add all other ingredients (except cilantro and lime) to slow cooker and stir to combine.
Add sirloin to slow cooker and gently mix well. Cover.
Set on high and cook for 3-4 hours or low for 6-8 hours. Stir once during the cooking.
Chop cilantro and cut lime slices and set aside.
Once the beef has cooked, taste and check to see if you need to add more salt or pepper before serving. Many times you do.
I usually serve this dish over brown rice. I put the brown rice on plate and the meat mixture over, topping it with cilantro and a squeeze of lime.