Asian Pepper Steak

 

Makes 6 servings

• 2 lbs round steak, cut against the grain into 3/4 inch slices
• 3 large red or green peppers, trimmed, seeded and cut into 3/4 inch slices
• 2 large onions, halved and cut into 1/2 inch slices
• 1 can (14 1/2 oz) stewed tomatoes, drained
• 3 cloves garlic, chopped
• 1 cup beef broth
• 1/2 cup light soy sauce
• 2 tbsp rice wine vinegar
• 2 tbsp cornstarch
• 1 tsp sugar
• 1 can (8 oz) bamboo shoots, drained
• 3 cups cooked white rice (prepared from 1 cup raw)

1. Coat a 6-qt slow cooker with nonstick cooking spray.  Add steak; top with peppers, onions, tomatoes, garlic.
2. In a small bowl, whisk beef broth, soy sauce, vinegar, cornstarch and sugar.  Pour over beef and vegetables.  Sprinkle bamboo shoots over the top.
3. Cook 4 hours on high or 7 hours on low.  Serve with cooked white rice.

While this dish can be cooked on low heat, the texture and color will be better if cooked on high.