Pepper Steak a la Slow Cooker

 Servings: 6 to 8

Though I love Thanksgiving food and leftovers, it is time for some beef!  Our turkey, Southern cornbread dressing, glazed ham, sweet potato casserole, vegetable casserole, mac and cheese... and dishes to numerous to name were yummy and memorable.  But on to different tastes now.  Hubby just loves pepper steak; so I gave it a try in my favorite slow cooker.  I served it with beefy rice, a side salad, and toasty bread.  Yep, it's another keeper.

INGREDIENTS:

2 pounds beef sirloin, cut into 2-inch strips

Salt, pepper, and garlic powder to taste

3 tablespoons olive oil

1 cube beef bouillon

¼ cup hot water

1 tablespoon cornstarch

1 onion, sliced

2 large green bell peppers, roughly chopped

1 (14.5 ounce) can diced tomatoes, with liquid

3 tablespoons low sodium soy sauce

2 tablespoons Worcestershire sauce

DIRECTIONS:

·         Sprinkle strips of steak with garlic powder, salt, and pepper to taste.

·         In a large skillet over medium heat, heat the oil and brown the seasoned beef strips. Transfer to slow cooker.

·         Mix bouillon cube with hot water until dissolved; then mix in cornstarch until dissolved. Pour into the slow cooker with the beef.

·         Stir in onion, green peppers, stewed tomatoes, soy sauce and Worcestershire sauce.

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

·         Serve with beefy rice bake.

Tips:  For convenience, use pre-sliced sirloin (for stir fry) from your grocer’s meat department and fajita mix (onions and peppers) from the produce section.