Asian Pepper Steak

2 pounds round steak, cut against the grain into ¾" slices
3 large green or red peppers, trimmed, seated, and cut into ¾" slices
1 can (14.5 ounces) stewed tomatoes, drained
1 cup beef broth
3 cloves garlic, crushed in garlic press
2 tablespoons rice wine vinegar
2 tablespoons cornstarch
1 teaspoon sugar
1 can (8 ounces) bamboo shoots, drained

3 cups cooked rice

Coat a 6 quart slow cooker with olive oil. Add steak; top with peppers, onions and tomatoes.

In a small bowl, whisk together beef broth, garlic, soy sauce, vinegar, cornstarch, and sugar. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.

Cook 4 hours on high. Serve with rice.

(You can cook it on low for 7 hours, but it’s much better cooked on high.)


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