From Dr. Paul's Cookbook:

Slow Cooker Pepper Steak

INGREDIENTS:

3 pounds beef sirloin, cut into 2-inch strips

Garlic powder to taste

4 tablespoons vegetable oil

2 cube beef bouillon

1/2 cup hot water

1-tablespoon cornstarch

3/4 cup chopped onion

2 large green, red or orange peppers, roughly chopped

1 (14.5 ounce) cans stewed tomatoes (optional)

8 ounces pea pods (optional)

5 tablespoons soy sauce

2 teaspoon white sugar

5 tablespoons Worcestershire sauce

1-teaspoon salt

DIRECTIONS:

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium

Heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow

cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until

dissolved. Pour into the slow cooker with meat. Stir in onion, green 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.