Pepper Steak and Rice

Kristin Sokol

1-2 lbs. beef sirloin

2 T. cornstarch, for dusting meat

2 cloves garlic, grated or finely chopped

1 T. ginger

1-2 red bell peppers, sliced

1-2 yellow bell peppers, sliced

2 small cans tomato sauce

2 T. brown sugar

1/2 c. soy sauce

Ground black pepper, to taste

1 c. rice

Sear meat in large skillet until brown on both sides, and then slice on cutting board into 1-inch thick strips. Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch. Add the remaining ingredients except for rice to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours. Serve on top of cooked rice.