1-1/2 - 2 lbs. boneless beef sirloin steak
2 Tbls. canola oil
1/4 c. Kikkoman light soy sauce
1 c. onion, diced 1/4-inch
1 clove garlic, minced
1 t. sugar
1/4 t. ground ginger
salt and pepper to taste
16 oz. can stewed tomatoes, do not drain
2 med. green peppers (or 1 red, 1 green), cut into strips
1/2 c. cold water
1 Tbls. cornstarch
cooked egg noodles (we use whole wheat)
Cut meat into strips. Season with salt and pepper.
In a large fry pan, heat oil on medium-high heat and sear meat strips (about 3-4 minutes per side). Drain fat.
Transfer meat to slow cooker.
Combine soy sauce, onion, garlic, sugar, ginger, salt and pepper. Pour over meat.
Cover and cook on low for 5 hours.
Add tomatoes and peppers and cook for another hour on low.
Combine cold water and cornstarch to make a paste; stir into liquid in slow cooker. Cook on high for 1 more hour.
Total cooking time is 7 hours.