CROCK POT PEPPER STEAK
2 pounds beef sirloin, cut into 2 inch strips
(you can buy pre-cut beef strips also)
garlic powder to taste-maybe 1/4 teaspoon
3 tablespoons vegetable oil
1 cube beef bouillon
1/2 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
pepper to taste-you have salt in soy and bouillon cube- you can use low salt soy
2 large green and or red bell peppers, cut in strips
(tastes better if you add peppers in the last hour or two so so they don’t get mushy)
Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, stewed tomatoes, soy sauce, sugar, and salt. Add peppers two hours before done.
Cover, and cook on High for 3 to 4 hours, or on Low for 6.
You can serve over noodles, rice or potatoes.