Slow-Cooked Pepper Steak

This recipe came from my sister, Amy. It's the only way that Randy will actually eat peppers. Excellent served over rice.

• 2 lb. round steak
• 2 T cooking oil (a little less, actually)
• ¼ C soy sauce
• 1 C chopped onion
• 1 garlic clove, minced
• 1 tsp sugar
• ½ tsp salt
• ¼ tsp pepper
• ¼ tsp ginger

• 1 16oz can crushed tomatoes
• 2 large bell peppers (one red, one green)
• ½ C cold water
• 1 T corn starch

Cut steak into 3"x1" strips and brown in oil. Transfer to Crock Pot. In a bowl, mix soy sauce, onion, garlic, and all of the spices, and pour the mixture over the meat.

Cook on low for 5-6 hours or until the meat is tender.

Mix the cornstarch and water in a separate bowl, and add it to the pot, along with the tomatoes and peppers. Cook on high until thickened. Serve over rice.

This recipe also works well in the oven. Bake at 350° for about 2 hours (until meat is tender). Add water/cornstarch mixture, tomatoes and peppers and cook for about 30 minutes, until thickened.

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