Slow-Cooker Pepper Steak

From the tenderest meat to flavorful vegetables, this slow-cooker pepper steak is a perfectly tasty weeknight meal that doesn’t require too much thought to throw together.

Ingreadient

• 1-1/2 pounds beef top round steak
• 2 tablespoons canola oil
• 1 cup chopped onion
• 1/4 cup reduced-sodium soy sauce
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 4 medium tomatoes, cut into wedges or 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 large green pepper, cut into strips
• 1 tablespoon cornstarch
• 1/2 cup cold water
• Hot cooked noodles or rice

Step by step

1. Cut beef into 3x1-in. strips. In a large skillet, brown beef in oil. Transfer to a 3-qt. slow cooker. Combine the onion, soy sauce, garlic, sugar, salt, ginger and pepper; pour over beef. Cover and cook on low until meat is tender, for 5-6 hours. Add tomatoes and green pepper; cook on low until vegetables are tender, about 1 hour longer.
2. Combine cornstarch and cold water until smooth; gradually stir into slow cooker. Cover and cook on high until thickened, 20-30 minutes. Serve with noodles or rice.