Slow Cooker Pepper Steak

2 lbs boneless beef round steak (preferred sirloin - round dries out to quick)
2 medium onions, cut into 1/4 inch slices
garlic finely chopped (use as much as you prefer)
1/2 teaspoon finely chopped gingerroot or 1/4 tsp ground ginger
1-2 cups beef broth (I used stock - more flavor)
3 tbsp soy sauce
2 tbsp cornstarch
1/4 cup cold water
2 medium green bell peppers, cut into 3/4 inch strips
2 medium tomatoes, cut into eighths (I use 3 large tomatoes because they were fresh from my garden)
Serve with hot cooked rice (this is not calculated into the calories, fat... - I can't eat much rice (about 2 tbsp only)

1. Remove fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Cook beef in skillet about 8 minutes, turning once, until brown.

2. In 3 to 4 quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.

3. Cover; cook on low heat setting 7 hours (or until beef is tender)

4. In a small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover, cook 10 - 12 minutes or until slightly thickened. Stir in tomatoes. Cover. Cook about 3 minutes longer or just until tomatoes are thoroughly heated.

Serve over rice (or anything else you choose).

Serving Size: 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LPCORNWELL.