Slow Cooker Pepper Steak

I know this meal doesn't look very pretty in the picture, but trust me: This pepper steak is absolutely delicious. The meat is really flavorful and tender, and the sauce is just amazing. I used a can of crushed tomatoes instead of the whole tomatoes called for in the original recipe, but it worked out just fine. I also skipped the corn starch step, which is why my sauce is a lot thinner than it would have been otherwise. But I really liked the way the sauce soaked down into the rice and flavored it.

If you're looking for a meal that requires very little prep and almost no maintenance and results in something flavorful and satisfying, I think you'll really like this.

Slow Cooker Pepper Steak
source: Tried-and-True Cooking with Heidi

1 1/2 to 2 pounds beef top round steak
2 tablespoons canola 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 (I used 1 can of crushed tomatoes)
1 large green pepper, cut into strips
1/2 cup cold water
1 tablespoon cornstarch

1. Cut beef into strips; brown in oil in a skillet. Transfer to a 3-quart slow cooker. Combine the next seven ingredients; pour over beef.

2. Cover and cook on low for 5 to 6 hours or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer.

3. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. (I skipped this step, but would probably do this next time to make the sauce a little thicker.)