Crockpot Teriyaki Beef Noodle Soup

• 1 lb beef, stir-fry strips
• 2 (14 ounce) cans beef broth
• 2 cups water
• 2 medium red bell peppers or 2 medium green sweet peppers, cut into 1/2-inch pieces
• 1 (8 ounce) can sliced water chestnuts, drained and chopped
• 6 green onions, cut into 1-inch pieces
• 3 tablespoons soy sauce
• 1 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 5 -6 ounces dried chinese noodles
• green onion, cut into thin strips (optional)

1. In a 3-1/2- or 4-quart slow cooker, combine beef, beef broth, water, sweet peppers, water chestnuts, green onions, soy sauce, ginger, and black pepper.
2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Turn off cooker. Stir in noodles. Cover and let stand for 5 minutes. If desired, top with green onion strips.

beef, beef broth, water, red bell peppers, water chestnuts, green onions, soy sauce, ground ginger, ground black pepper, chinese noodles, green onion

Taken from www.food.com/recipe/crockpot-teriyaki-beef-noodle-soup-441430 (may not work)