Slow-Cooked Pepper Steak
1 1/2 to 2 pounds beef round steak, cut into 3-in. x 1-in. strips 2 tablespoons cooking oil 1/4 cup soy sauce 1 cup chopped onion 1 garlic clove, minced 1 teaspoon sugar 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground ginger 4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up 2 large green pepper, cut into strips 1/2 cup cold water 1 tablespoon cornstarch Cooked rice or noodles
In a skillet over medium heat, brown the beef in oil. Place beef and drippings in a slow cooker. Combine the next seven ingredients; pour over beef; mix well. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green pepper; cover and cook on low for 1 hour more. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over rice or noodles.
Yield: 6-8 servings
Note: If you do not want to use a "slow cooker" then cook the steak in medium-low heat for 1 hour then add the vegetables and cook for 1 hour more.