Ingredients
-
1/2 teaspoon black pepper
-
1/4 teaspoon cayenne pepper
-
1/4 teaspoon garlic powder
-
1 teaspoon tarragon leaf
-
1/2 teaspoon Chinese five spice powder
-
1/4 teaspoon sugar
-
1 1/2 lbs beef flank steak, sliced into thin strips
-
3/4 cup chicken stock
-
2 bay leaves
-
2 tablespoons cornstarch
-
3 tablespoons water
-
1/2 green bell pepper, sliced into strips
Instructions
- Combine the first 6 ingredients and blend well.
- Take your steak strips and coat them well with the spice mix.
- Put meat in the slow cooker and add the pepper strips, broth and bay leaves.
- Cover and cook on low for 6-8 hours then remove the bay leaves and throw away.
- Dissolve the cornstarch in water and stir into crock pot.
- Turn temp to high and cover/cook on High until thickened.
- Serve over rice or noodles.