Slow-cooked pepper steak

SLOW-COOKED PEPPER STEAK

Makes 6 to 8 servings

I use green, red and yellow bell peppers.

1 1/2 to 2 pounds beef round steak

2 tablespoons vegetable oil
1/4 cup soy sauce
1 cup chopped onions
1 garlic clove, minced
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground pepper
1/4 teaspoon ground ginger
1 can (21 ounces) tomato sauce or 4 tomatoes, cut into eighths
2 large bell peppers, cut into strips
1/2 cup cold water
1 tablespoon cornstarch
Hot cooked noodles

Cut beef into 3-by-1-inch strips. Heat oil in skillet. Add beef. Cook until browned. Transfer to a slow cooker.
Combine soy sauce, onions, garlic, sugar, salt, pepper and ginger. Pour over beef. Cover and cook on low 5 to
6 hours or until meat is tender. Add tomato sauce and peppers. Cook on low 1 hour. Combine water and cornstarch. Stir into cooker. Cook on high until liquid thickens.
Serve over noodles.