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Cut the flank steak into thin strips and place them in a large ziplock bag.
Add the corn starch to the bag, seal it, and shake well to coat the steak evenly.
Heat the olive oil in a large skillet over medium-high heat. Add the coated steak to the skillet and brown it on all sides, stirring occasionally. This should take about 5 minutes.
In a separate bowl, mix together the minced garlic, soy sauce, water, and brown sugar until well combined.
Transfer the browned steak to a slow cooker and pour the sauce over it. Cover the slow cooker and cook on low heat for 6 hours.
After 4 1/2 hours, add the sliced onions, green peppers, and red peppers to the slow cooker. Mix well to combine the ingredients.
Cover the slow cooker and continue cooking for an additional 1 1/2 hours, until the vegetables are tender and the steak is fully cooked.
Serve over steamed rice, spaghetti noodles, steamed veggies or quinoa.
Cook Notes:
If you prefer your vegetables to be more crunchy, add them to the slow cooker during the last 30 minutes of cooking instead of the last
To save time, you can prep the steak and vegetables the night before and store them in the refrigerator until you’re ready to cook.
For a spicier version of this dish, add some red pepper flakes or a few dashes of hot sauce to the sauce mixture.