Slow Cooker Pepper Steak

Ingredients
2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Directions

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 (you could also get the precooked steak strips at the grocery store to skip this step). 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, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours.

Julie: We omitted the tomatoes - not by choice but because someone (me) forgot to pick them up at the store.  We served the meal over white rice.

Chad:  We would recommend leaving the peppers out until an hour or so before you are ready to eat if you like a little crunch to them.  We left the peppers in all day, as the recipe told us, and they were very mushy.  We also added ground ginger, red pepper flakes, and garlic(to taste).  We also thickened the sauce by adding some extra cornstarch about 30 minutes before eating.  Next time I think we might add some snow pees or broccoli or some other vegetable.

All in all, it was a very easy meal to prepare and pretty tasty.  I always judge our meals on whether or not I would make it again and I would probably make this one again.  It's not in my top 10, but it does the job, especially if you have a little extra beef in the freezer that you don't know what to do with.