Ingredients:

  • 2 lbs top sirloin steak, sliced into 1-inch strips
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 cups low-sodium beef broth
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions:

  1. Heat the vegetable oil in a cast iron skillet over medium-high heat until it shimmers. Pat the sirloin strips dry with paper towels and season with salt and pepper.
  2. Sear the beef in batches until a deep brown crust forms on all sides (about 2 minutes per side). Transfer the browned beef to the slow cooker.
  3. Pour the beef broth into the hot skillet, scraping the bottom with a wooden spoon to release the browned bits. Stir in the minced garlic and diced onions for 1 minute until fragrant.
  4. Pour the skillet liquid mixture over the steak in the slow cooker and stir in the Worcestershire sauce and onion powder.
  5. Cover the slow cooker with a tight-fitting lid and cook on LOW for 7 to 8 hours.
  6. Whisk together the cornstarch and cold water in a small bowl until smooth to create a slurry.
  7. Stir the slurry into the slow cooker. Cover and cook on HIGH for an additional 20–30 minutes until the gravy is glossy and thick.