2 pounds beef chuck roast, cut into 1-inch cubes
Salt and pepper to taste
2 tablespoons cornstarch
1 cup chicken broth
1 onion, thinly sliced
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons soy sauce
3 bell peppers, thinly sliced
Generously season beef with salt and pepper, then place into a gallon zip-lock bag.
Make a slurry by mixing equal parts cornstarch and water until there are no lumps. Add to the bag.
Add the remaining ingredients. Close the bag, removing as much air as possible.
Give it a gentle shake to mix everything together, then store in the freezer for two to three weeks.
To cook, remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 3 hours.
Serve with steamed white rice.