Cook time : 8Hrs
Serves : 4
- 2 lb Beef Roast cut into strips
- Garlic powder
- 2 T Vegetable Oil
- ¼ cup Beef Broth
- 1 T cornstarch
- 1 Onion
- 2 Bell Peppers
- 14 oz Stewed Tomatoes with liquid
- 3 T Soy Sauce
- ¼ tsp ground ginger
- 1 tsp Sugar
- 1 tsp Salt
- 3 cups cooked white or jasmine rice, cooked according to package directions
Heat a non-stick skillet and 2 T vegetable oil on medium-high
Season beef with salt, pepper and garlic powder and brown in vegetable the skillet.
Transfer beef to your slow cooker, reserving drippings in skillet.
Add cornstarch and beef broth to skillet and heat over low heat stirring until dissolved. Use a wooden spoon to scrape up any of the drippings from the bottom of the pan.
Pour mixture over the meat in the slow cooker.
Remove stem and seeds from bell peppers, roughly chop and add to slow cooker.
Chop onion and add to slow cooker.
Add remaining ingredients to slow cooker and cook on low for about 8 hours.
If your sauce looks too thin after 8 hours, spoon about ¼ cup of the sauce into a dish and blend in another tablespoon of cornstarch and then add it back to slow cooker to thicken.
Serve over rice