Ingredients
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1 tablespoon olive oil
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salt and pepper
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1 teaspoon minced garlic
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3 tablespoons flour
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1 cup beef broth
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1/2 cup teriyaki sauce
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4 tablespoons Worcestershire sauce
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1/8 teaspoon red pepper flakes
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1 yellow onion, sliced in rings
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1 green pepper, julienned
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1 red pepper, julienned
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1 teaspoon brown sugar
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1 fresh tomato, diced
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2 lbs boneless beef chuck steaks
Instructions
- Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.
- Transfer the chuck steak to a large crock pot.
- Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.
- Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.
- Stir well and cook on high for two hours.
- After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.
- Serve over rice or buttered egg noodles.