Pepper Steak Rice Bowls

1½ lb	Boneless Beef Sirloin, about 1" thick
2 Tbsp	Extra-virgin Olive Oil
3 Tbsp	Cornstarch
3 cloves	Garlic, micro-planed
2 Tbsp	Fresh Ginger, micro-planed
1	Large Yellow Onion, thinly sliced
1	Red Bell Peppers, seeded and sliced into strips
1	Yellow Bell Peppers, seeded and sliced into strips
2 Tbsp	Tomato Paste
4 Tbsp	Dark Brown Sugar
¾ cup	Soy Sauce
½ tsp	Sambal Oelek, asian ground fresh chili paste
2 cups	(uncooked) White or Brown Rice
	For The Topper:
2 cups	Bean Sprouts
1 cup sliced	Green Onions
½ cup	Canned Water Chestnuts, roughly chopped
1 cup	Cilantro, roughly chopped
2	Limes, quartered

Directions:

1. Heat the oil in a large skillet over high heat, sear the meat until nicely browned on both sides. Remove the steak to a cutting board, allow to rest for 15 minutes and slice it into thin strips.

2. Dust the meat strips with the cornstarch on both sides and place them into the bowl of a slow cooker.

3. Add all the remaining ingredients (except for the topper ingredients) into the slow cooker, place the lid on, set the heat setting to high and cook the contents for 4 hours. Cook rice according to package directions.

4. Place about 1 to 1 1/2 cups of rice in each serving bowl, place 1/4 of the pepper steak on top of the rice; serve accompanied by the toppers presented in separate bowls, and soy sauce.

Share by Debbie McLean Warner