Approx 2.5 Pounds Cubed Beef (I used chuck roast and cut into 1″ cubes)
3 Tbsp Corn Starch
1 Tbsp Ground Ginger
2-3 Thai Red Chili Peppers, Chopped
5 Tbsp Soy Sauce
1 Tsp Sesame Oil
3 Garlic Cloves, MInced
2 Tbsp Fresh Grated Ginger
2 Tbsp Honey
1 Tbsp Rice Vinegar
1 Cup Beef Stock
1 Cup Water
1 Onion, Chopped
2 Bell Peppers, Large Diced


Place the beef in a large ziploc plastic bag, add in the cornstarch and ginger and toss to coat. Place the meat in a slow cooker and set to high. In a bowl, combine the hot peppers, soy, sesame oil, garlic, ginger, honey and rice vinegar and pour over the meat. Add the onion, pour in the beef stock and water. Cook on high for 4 hours. Add in the bell peppers and stir. Cook on low for another hour.