Slow Cooker Pepper Steak

She Said:

One thing I really love is a good pepper steak, be it the Chinese type or just beef and peppers. So when He said that He was going to be making Pepper Steak, I was delighted! And done in the slow cooker? Even better! But as it was cooking, I began to worry. You see, I'm not a tomato lover. (And the feeling is mutual, actually.) But I have to say that when we sat down to eat this last night, I started slowly but eventually ended up shoveling it into my mouth and even went back for seconds. It's REALLY good! Be sure to use sirloin - it's fabulous!

Recipe is here.

Slow Cooker Pepper Steak

2 lbs. beef sirloin, cut into 2-inch strips (we happened to have 2 Omaha sirloin steaks in the freezer - they worked quite nicely with the sirloin strips - pre-cut! - that He found at Wegmans)
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 peppers, roughly chopped (we used one fresh and half a bag of frozen pepper strips - also on hand)
1 (14.5 ounce) stewed tomatoes with liquid
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt

Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned strips. Transfer to a slow cooker.
Mix bouillon cube with water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with the meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar and salt.
Cover and cook on high 3 to 4 hours, or on low for 6 to 8 hours.

We served ours over rice that had been cooked in chicken broth and it was just delicious!