Servings: 6
Beef sirloin
2 pounds, cut into 2-inch strips
Garlic powder 
to taste
Vegetable oil
3 tbsp.
Beef bouillon
1 cube
Hot water
1/4 cup
1 tbsp
Chopped onion
1/2 cup
Bell peppers, roughly chopped
2, large
Stewed tomatoes
1 (14.5 oz.) can, with liquid
Soy sauce
2 tbsp.
White sugar
1 tsp.
1 tsp.
Slow-Cooker Pepper Steak
20 m
4 h 0 m
Ready in:
4 h 20 m
  1. Season strips of beef with garlic powder to taste. In a large frying pan, heat vegetable oil over medium heat and sear the beef strips. Place to a slow cooker.
  2. Combine bouillon cube with hot water until the cube dissolves, then stir in cornstarch and mix to dissolve. Pour into the slow cooker with beef. Add onion, bell peppers, stewed tomatoes, soy sauce, sugar, and salt.
  3. Cover, and cook on High for 3 to 4 hours, or on Low for 6 to 8 hours. Serve over rice or egg noodles.