Slow-Cooked Pepper Steak

This takes some initial preparation, but once that's done, a yummy dinner will be ready in 6-7 hours!

1 1/2-2 lbs. beef round steak, cut in 3" x 1" strips (ribeye is expensive but we've use this before and oh is it flavorful! Experiment with different types of beef)

Lightly brown this beef in 2 T. oil in saucepan and transfer to crockpot.

Combine 1/4 cup soy sauce, 1 garlic clove (I use 3 because we love garlic), 1 cup of chopped onions, 1 t. sugar, 1/2 t. salt (I omit this because the soy sauce is salty), 1/4 t. pepper, 1/4 t. ground ginger (I use 1/2 t. or more because we love ginger). Stir and pour this mixture over the meat. Cover and cook on low 5-6 hours.

Cut 2 large green peppers (or colored for more nutrients and eye appeal) in strips. Place in a zip lock bag and put in fridge until later.

4 tomatoes cut into eighths or 16 oz can diced tomatoes (I add can diced tomatoes with garlic or onions for more flavor).

Add peppers and tomatoes to meat in crockpot and cook mixture 1 hour longer (I add additional onions cut a bit bigger than the first bunch).

Combine 1/2 cup water and 1 T. corn starch to make a paste. Stir into crockpot and cook on high until thickened about 10 minutes. (I usually omit this step, but you decide).

Serve over rice (or noodles if prefered). Enjoy!