1 1/2 to 2 lbs Beef Round Steak, cut into 1” strips
Garlic Clove, minced
1 large Onion, chopped
1/4 tsp Salt
1/4 tsp Pepper
1/4 tsp Fresh Ginger, grated
1 tsp Sugar
1/4 cup Soy Sauce
2 Green Peppers, cut into thin strips
4 Tomatoes, cut into eighths or 1 1-lb can Whole Tomatoes
1 1-lb can Bean Sprouts, drained
1 tbsp Cornstarch
1/2 cup Cold Water
Directions
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.
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