Pepper Steak Supper -- Crock Pot

• 1 12 lbs boneless beef round steak
• 2 medium onions, cut into 1/4-inch slices
• 1 garlic clove, finely chopped
• 12 teaspoon finely chopped gingerroot or 14 teaspoon ground ginger
• 1 cup beef broth
• 3 tablespoons soy sauce
• 2 tablespoons cornstarch
• 14 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.
2. Cut beef into 6 serving pieces.
3. Spray 12-inch skillet with cooking spray; heat over medium-high heat.
4. Cook beef in skillet about 8 minutes, turning once, until brown.
5. In 3- to 4-quart slow cooker, layer beef, onions, garlic and gingerroot.
6. In small bowl, mix broth and soy sauce; pour over beef.
7. Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
8. In small bowl, mix cornstarch and water; gradually stir into beef mixture.
9. Stir in bell peppers.
10. Increase heat setting to High.
11. Cover; cook 10 to 12 minutes or until slightly thickened.
12. Stir in tomatoes.
13. Cover; cook about 3 minutes longer or just until tomatoes are thoroughly heated.
14. Serve over rice.

steak, onions, garlic, gingerroot, beef broth, soy sauce, cornstarch, cold water, green bell peppers, tomatoes, rice

Taken from www.food.com/recipe/pepper-steak-supper-crock-pot-385225 (may not work)