1 ½ pounds round steak, cut into thin strips
1 clove garlic, minced
1 cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon ginger
1 teaspoon sugar
½ cup soy sauce
1 large green pepper, cut into strips
4 tomatoes, cut into eighths, or 1-1 pound can whole tomatoes, undrained
1-1 pound can bean sprouts, drained
1 tablespoon cornstarch
½ cup cold water
Brown steak in slow cooking pot on range top over medium heat. Transfer cooking pot to heating base using hot pads.
In a small bowl, combine garlic, onion, salt, pepper, ginger, sugar, and soy sauce. Pour over steak. Cover and slow cook at Setting # 3 for 6 to 8 hours or at Setting # 4 for 4 to 5 hours.
Add green pepper, tomatoes, and bean sprouts, stir to blend. Slow cook an additional hour. Just before serving, increase heat to Setting #5. Combine cornstarch and water. Gradually add to pepper steak, stirring until thickened. Keep warm for serving at Setting #2. Serve with rice.
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