Slow-Cooked Pepper Steak

If you're looking for a quick, easy fix-it-and-forget-it-meal, you're in the right place. Drag out the slow cooker and get ready for a yummy one. This tender pepper steak's good the first day, but the leftovers are GREAT! The flavor of the green pepper soaks down in the meat (can you see me drooling?) and is marvelous. It's wonderful served with egg noodles, rice or potatoes. Enjoy :)

SLOW-COOKED PEPPER STEAK
1-1/2 to 2 pounds beef top round steak
2 TBSP canola oil
1/4 cup soy sauce
1 cup chopped onion
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
4 tomatoes, cut into eighths or 1 can (16 ounces) tomatoes with liquid, cut up
1 large green peppers, cut into strips
1/2 cup cold water
1 TBSP cornstarch

Cut beef into 3-in. x 1-in. strips brown in oil in a skillet. Transfer to a 3-qt. slow cooker. Combine the next seven ingredients; pour over beef. Cover and cook on low for 5-6 hours. or until meat is tender. Add tomatoes and green peppers; cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste; stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice.