Ingredients
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1/3 cup brown sugar, packed
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1/3 cup cider vinegar
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1 (8 ounce) can pineapple chunks, drained and reserve juice
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3 tablespoons soy sauce
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1 tablespoon fresh minced garlic (or to taste)
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3 -6 tablespoons oil
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1 1/2 lbs boneless beef sirloin (cut into 1-1/2-inch pieces, or use a cut of beef of choice)
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salt and pepper
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3 cups baby carrots, cut in half
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1 large onion, cut into about 1-inch pieces
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3 tablespoons cornstarch
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3 tablespoons cold water
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1 large green pepper, seeded and chopped
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1/2 teaspoon dried red pepper flakes (or to taste)
Instructions
- In a small bowl combine brown sugar, cider vinegar, reserved pineapple juice, soy sauce and garlic.
- Add/stir in the brown sugar until completely dissolved; set aside.
- Heat oil in a skillet.
- Season the beef cubes with salt and pepper then brown in hot oil on all sides.
- Place the browned meat in the slow cooker along with the red pepper flakes.
- Add in carrots and onion to the slow cooker.
- Pour the pineapple juice mixture over the veggies and beef.
- Cover and cook on LOW setting for 7-9 hours or on HIGH heat for about 3-4 hours, or until the meat is tender.
- Increase the heat to HIGH.
- Dissolve the cornstarch and cold water in a small bowl.
- Add in the cornstarch mixture, pineapple chunks and green pepper into the beef mixture in the slow cooker.
- Continue to cook for about 30 minutes, or until the green pepper is crisply tender and the juices are thickened.
- Serve with cooked rice.