I had 2 # of skirt steak in the freezer and this recipe was perfect. We really liked this and will make this again. The original recipe didn't say when to add the pepper chunks, and since I didn't want them mushy, I added them the last hour. Excellent!
2 pounds flank steak, sliced into ½ inch strips Beth used skirt steak
1 large onion, cut into strips
1 red pepper, sliced into bite sized chunks
1 green pepper, sliced into bite sized chunks
½ cup low sodium beef broth
20 ounces pineapple chunks in juice, juice reserved
5 TBS red wine vinegar, divided
¾ tsp garlic powder
⅛ tsp salt
¼ tsp paprika
¼ tsp black pepper
3 TBS brown sugar
1 ½ TBS cornstarch
2 TBS low sodium soy sauce
2 cups cooked rice, for serving
3 green onions, diced
In your slow cooker, add beef, onions, beef broth, pineapple juice (set chunks aside for later), 3 TBS red wine vinegar, garlic powder, salt, paprika, and black pepper; use a spatula to stir. Turn slow cooker to LOW and cook for 6 ½ - 7 hours.
Switch slow cooker to HIGH, add brown sugar and pineapple chunks and pepper chunks and stir to combine. In a small bowl combine cornstarch with the soy sauce and remaining 2 TBS red wine vinegar; pour into slow cooker and stir well to incorporate. Cook on high for 45 minutes - 1 hour - the sauce will thicken up.
Serve over rice and garnish with green onions.