PEPPER STEAK WITH A TWIST

1 1/2 lbs round steak, cut into 3-in X 1-in strips

2 tbsp olive oil

1/4 cup low-sodium soy sauce

1 cup chopped onion

1 minced garlic clove

1 tsp sugar, optional

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp ground ginger

4 tomatoes, cut into eighths

1 large green bell pepper, cut into strips

1 large red bell pepper, cut into strips

1/2 cup cold water

1 tbsp cornstarch

Heat oil in a skillet and brown the steak strips. Transfer to a slow cooker.

In a small bowl, combine the soy sauce, onion, garlic and ginger. Pour mixture over the meat in the cooker. Cover and cook on low 5 to 6 hours or until the meat is tender and cooked through. Add the tomatoes and bell peppers, replace lid and cook another hour. 

Combine the water and cornstarch, mixing until smooth (I use a tiny whisk). Once mixture makes a smooth paste, stir into the liquid in the cooker. Stir well until blended. Turn temperature to high and cook, stirring often, until mixture is thickened.

Serve over hot rice or buttered noodles.

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