slow-cooked steak and peppers

 Perfect for cold weather, this one is savory and rich, and tastes like it took you all day to make. But only your slow cooker will be tired. This recipe is so easy I actually made it after dinner one night for the next day. Soak the juices up with brown rice or egg noodles, or use up leftover potatoes like I did with this recipe for cheesy-garlic mashers (it's my go-to recipe!). Stay warm and enjoy!

Slow-Cooked Steak and Peppers

• 1-1 1/2 pounds lean beef sirloin, fat trimmed and cut into 2 inch strips
• Garlic powder and pepper to taste
• 3 tablespoons vegetable oil
• 1 cube beef bouillon
• 1/4 cup hot water
• 1 tablespoon cornstarch
• 3 garlic cloves, chopped
• 1/2 cup chopped onion
• 2 large green bell peppers, roughly chopped
• 1 large bay leaf
• 1 (14.5 ounce) can stewed tomatoes, with liquid
• 3 tablespoons soy sauce
• 1 teaspoon white sugar
• 1 teaspoon salt

1. Sprinkle strips of sirloin with garlic powder and pepper to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.
2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in garlic onion, green peppers, bay leaf, stewed tomatoes, soy sauce, sugar, and salt.
3. Cover, and cook on high for three to four hours, or on low for six to eight hours.

Craving beef? Check these lighter/healthy recipes out:

• Thai ginger-honey beef salad
• Beef and mushroom sloppy joes
• Not your mama's meatloaf
• Cowboy steak with coffee-ancho rub