1 ½ to 2lbs.Beef Round Steakcut into 1” inch strips
1Garlic Cloveminced
1large Onionchopped
¼tspSalt
¼tspPepper
¼tspFresh Gingergrated
1tspSugar
¼cupSoy Sauce
2Green Pepperscut into thin strips
4Tomatoescut into eighths or 1 1-lb. can Whole Tomatoes
1 1lb.can Bean Sproutsdrained
1tbsp.Cornstarch
½cupCold Water
Instructions
Preheat the 4 Quart Stock Pot on the range top over medium heat for 2 to 3 minutes.
Add sliced steak and brown (about 10 minutes). Transfer the stock pot to the Slow-Cooker Base.
Combine garlic, onion, salt, pepper, ginger, sugar and soy sauce in a small bowl. Pour over meat.
Cover and simmer on heat Setting #2 for 4 hours. One hour before serving, add green pepper, tomato and bean sprouts.
Increase the heat to Setting #4 to thicken. Combine cornstarch and water in a small bowl. Stir into liquid and thicken. Keep warm for serving on Setting #1.