A delightful twist on the classic pepper steak, enhanced with a savory ponzu sauce for a burst of flavor.
Heat a skillet over medium heat and add a drizzle of olive oil.
Ensure the skillet is hot before adding the oil to prevent sticking.
Add the sliced beef to the skillet and cook until browned on all sides.
Avoid overcrowding the skillet to ensure even browning.
Transfer the browned beef to a crock-pot.
Use a slotted spoon to transfer the beef, leaving excess oil behind.
In a mixing bowl, combine ponzu sauce, garlic, and red pepper flakes.
Mix thoroughly to ensure the flavors are well combined.
Pour the sauce over the beef in the crock-pot and cook on low for 3 hours.
Stir occasionally to distribute the sauce evenly.
Add the sliced onion and bell peppers to the crock-pot and stir.
Cut the vegetables into uniform slices for even cooking.
Mix cornstarch with a small amount of water and stir into the crock-pot. Cook on high for 30 minutes.
Ensure the cornstarch is fully dissolved in water to avoid lumps.
Add the tomato wedges and cook for an additional 30 minutes.
Add the tomatoes towards the end to retain their shape and freshness.
Serve the dish over cooked rice and enjoy.
Garnish with fresh herbs like parsley or cilantro for added flavor.
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