2 pounds beef sirloin, cut into 2 inch strips
garlic powder to taste
3 tablespoons vegetable oil
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 (14.5 ounce) can stewed tomatoes, with liquid
2 tablespoons soy sauce
1 teaspoon white sugar
- 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.
- 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.
- Cover, and cook on high for 3 to 4 hours, or on low for 6 to 8 hours.
- The original recipe called for a beef bouillon cube, 3 tablespoons of soy sauce and a teaspoon of salt. That's a ridiculous amount of sodium so I cut out the salt and only used 2 tablespoons of soy sauce. We thought it was good (and it would be easy to add more soy sauce at the end of the process if you didn't agree).
- I used venison instead of beef and that worked well too. This would be a good place to use a cheaper cut of meat, just be sure to cut it across the grain.
- It was pretty fantastic to have dinner done when I got home today. :) (Why don't I do more crock pot meals?)