You can put this in your crockpot or slow cooker and quilt (or whatever else you do) for the rest of day!
2 lbs round steak, fat trimmed off
1to 2 tbsp flour
2 tbsp canola oil
1/4 cup low-sodium soy sauce
1 tsp seasoned salt
1 cup chopped onion
1 garlic clove, minced
1 tsp sugar
1/2 tsp salt
1/4 tsp pepper
1/4 tsp ground ginger
1 small jar pimento, drained, and chopped
2 large green bell peppers, cut into rings, divided
1 cans (16-oz each) diced tomatoes, divided
1/2 cup cold water
1/4 cup brewed coffee
1 tbsp cornstarch
Cooked buttered noodles or rice for serving
Cut steak into strips. Heat oil in a large skillet. Dredge steak strips in the flour with the seasoned salt added. Brown in the hot oil until browned on all sides.
Meanwhile, put the soy sauce, onion, garlic, sugar, salt, pepper, ginger, one cup of the tomatoes, 1 bell pepper, and the coffee into the crockpot, stirring to blend. Add the browned steak to the pot, cover, and cook on low 5 to 6 hours.
Add the remaining pepper rings, remaining tomatoes, and the pimento; cook another hour. Using a slotted spoon, remove the steak from the cooker and place on a serving platter.
Mix the cornstarch with the cold water until blended. Pour mixture into the sauce in the cooker, stirring well to incorporate. Continue cooking until sauce has thickened. Pour the sauce over the beef.
Serve steak and sauce over hot buttered noodles or rice.