2 pounds flank steak, sliced very thin
3 tablespoons cornstarch
¼ cup canola oil
½ cup soy sauce
½ cup brown sugar
½ cup water
½ cup hoisin sauce
2 tablespoons sambal chili sauce
3 tablespoons garlic, minced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
½ cup sliced green onion
In a large mixing bowl, toss flank steak and cornstarch so that the steak is evenly covered.
Preheat a large wok or saute pan to medium high and add canola oil. When oil becomes hot, add beef and fry for 4 minutes, or until golden brown. This can be done in batches.
In a medium-sized mixing bowl, combine soy sauce, brown sugar, water, hoisin sauce, sambal and garlic.
Transfer beef into a 6-quart slow cooker. Add yellow onions and bell peppers. Pour soy sauce mixture into slow cooker. Mix well.
Set slow cooker to low and cook for 5 hours.
Garnish with greens onions.
Pro Tip: For a spicier dish, add a couple Thai bird chili peppers! For crunchier bell peppers, add them after 4 hours instead of at the beginning.