Green Pepper Steak

• 4 Tbsp. margarine or butter
• 1/2 c. julienne sliced onions
• 2 green peppers, julienned
• 2 lb. beef, julienned sliced
• 2 c. or 1 (1 lb.) can tomatoes
• 1 beef bouillon cube
• 1 Tbsp. cornstarch
• 1/4 c. water
• 3 Tbsp. soy sauce
• 1 tsp. sugar
• 1 tsp. salt
• mushrooms (small can)
• garlic powder
• onion powder
• tenderizer
• 1 small can water chestnuts (optional)
• 1/4 c. celery chunks (optional)

1. Sprinkle garlic powder, onion powder and tenderizer on meat. Melt butter in skillet. Saute onions and peppers for 2 minutes. Set aside. Leave butter in pan. Add beef and saute until lightly brown.
2. Put in slow cooker.
3. Add tomatoes and bouillon cube. Blend together the cornstarch, water, soy sauce, sugar and salt. Stir into meat mixture.
4. Add water chestnuts and celery.
5. Cook in slow cooker 3 hours.
6. Add onion and pepper.
7. Heat 1 hour. Serve over rice.

margarine, julienne sliced onions, green peppers, beef, tomatoes, cornstarch, water, soy sauce, sugar, salt, mushrooms, garlic, onion, tenderizer, water chestnuts, celery

Taken from www.cookbooks.com/Recipe-Details.aspx?id=306559 (may not work)