Step 1

In a large mixing bowl combine 1/3 cup flour & 1 tsp seasoned salt, whisking together until evenly combined.

Step 2

Add the beef to the flour mixture and toss to coat. Shake off any excess and transfer coated beef to a waiting plate. Set aside.

Step 3

Add the oil to a skillet set over medium heat. When hot (shimmery), carefully add the coated beef to the pan.

Step 4

Allow the beef to cook, stirring occasionally, just until seared. This will only take about 2 minutes. You don't want the beef to cook through.

Step 5

Lightly spray the bowl of your crockpot with nonstick cooking spray, then transfer the seared beef to it.

Step 6

Add the peppers, garlic, and ginger paste to the skillet- plus extra oil, if needed. Sauté for 3-5 minutes, just until the peppers begin to soften.

Step 7

Add the tomatoes (including juice), beef broth, Worcestershire, and soy sauce to the skillet. Stir everything together to combine, and bring the mixture to a simmer.

Step 8

Whisk in 1 tablespoon of flour to the tomato & pepper mixture until evenly combined. Pour this mixture over the beef in the crockpot.

Step 9

Cover & cook on low for 6-8 hours, or on high for 4 hours.

Step 10

When there's only 30 minutes of cook time left, whisk together 1 1/2 tbsp of cornstarch & 1 tbsp water to form a slurry. Stir the slurry into the crockpot, cover, and continue cooking.

Step 11

Serve the crockpot pepper steak over steamed white rice. Enjoy!