Hearty slow cooker beef stir fry for lazy fall days
My family goes through unpredictable food phases. One week all they want is pizza, the next week we're all about the chicken, sandwiches are next, and by the end of the month, it's pretty much slow cooker meals for days.
I've been making stir fry for quite some time now. I love that they're loaded with fresh veggies and great proteins, and still taste so good.
They're also quick, incredibly easy and they are a great way to include all those veggies that have been sitting in your crisper drawers, just waiting to be used.
On this particular day, I had two events to attend, both before 4 p.m. and neither one included a sit-down lunch or dinner. Before leaving, I did a quick scan of my pantry, which led me to a delicious stir-fry Skillet Sauce by McCormick, a box with brown rice and an onion. Just one. Thank goodness for those forgotten veggies in the fridge.
A few chops later, I threw all the ingredients in the slow cooker, set it on low and went about my day. When I came back home, my house smelled like the heavens and this slow cooker stir fry has been a major hit ever since.
Even though the sauce package I used suggests to include chicken, it was a perfect match for my delicious flank steak.
- 1.5 pounds flank steak (you can also use chicken breast)
- Salt and fresh ground pepper, to taste
- 2 bell peppers (choose a combination of red, orange & yellow), cut into strips
- 1 large yellow onion, sliced
- 3 cloves garlic, finely chopped
- 1 (9 ounce) pouch McCormick Sesame Chicken Stir Fry Sauce
- Season steak with salt and pepper; set aside.
- Cut up the vegetables and place in the slow cooker.
- Place steak over veggies.
- Pour sauce over meat and vegetables.
- Cover and cook on low for 6 hours or on high for 4 1/4 hours, or until meat is done.
- Remove beef from slow cooker and cut into thin strips; place back in the slow cooker.
- Serve over brown rice or quinoa.
Disclosure: This post is part of a collaboration with McCormick and SheKnows.