Pepper Steak II (Slow Cooker)

Name: Pepper Steak II (Slow Cooker)
Ingredients: 2 lbs. boneless beef sirloin, cut into 2-inch strips; 3/4 t. garlic powder; coarse pepper, to taste; 3 Tbls. canola oil; 3/4 c. beef stock (Kitchen Basics); 1 tablespoon cornstarch; medium onion, diced ¼-inch; 2 large green bell peppers, roughly chopped or sliced; 14.5 oz. can stewed tomatoes, with liquid; 3 Tbls. low sodium soy sauce (Kikkoman); 1 t. white sugar; 1 t. salt; wide egg noodles or rice for serving

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Full of flavor and the beef melts in your mouth.
Serve over egg noodles or cooked rice

Ingredients

2 lbs. boneless beef sirloin, cut into 2-inch strips
3/4 t. garlic powder
coarse pepper, to taste
3 Tbls. canola oil

3/4 c. beef stock (Kitchen Basics)
1 tablespoon cornstarch

medium onion, diced ¼-inch
2 large green bell peppers, roughly chopped or sliced
14.5 oz. can stewed tomatoes, with liquid
3 Tbls. low sodium soy sauce (Kikkoman)
1 t. white sugar
1 t. salt

wide egg noodles or rice for serving

Instructions

Sprinkle beef sirloin strips with garlic powder and pepper to taste.

Heat oil in a large skillet over medium-high heat and sear beef strips, about 4 minutes per side. Transfer to a slow cooker.

Whisk cornstarch into beef stock until dissolved and pour into slow cooker with beef strips.

Stir in onion, green peppers, stewed tomatoes (with liquid), soy sauce, sugar, and salt.

Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

Serve over egg noodles or cooked rice.

Serves 6

NOTE: You can use 1 green and 1 red pepper instead of 2 green peppers.

Pepper Steak II (Slow Cooker)

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