Slow Cooker Pepper Steak

 

1 1/2

lb boneless beef round steak

2

medium onions, cut into 1/4-inch slices

1

clove garlic, finely chopped

1/2

teaspoon finely chopped gingerroot or 1/4 teaspoon ground ginger

1

cup Progresso® beef flavored broth (from 32-oz carton)

3

tablespoons soy sauce

2

tablespoons cornstarch

1/4

cup cold water

2

medium green bell peppers, cut into 3/4-inch strips

2

medium tomatoes, cut into eighths

6

cups hot cooked rice

• 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 to 9 hours or until beef is tender.
• 4 In small bowl, mix cornstarch and water; gradually stir into beef mixture. Stir in bell peppers. Increase heat setting to High. Cover; cook 10 to 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.