Slow Cooker Steak with Mushrooms and Peppers

This is super easy and super delicious.  I like to add the peppers towards the end, so that they still have a little crunch to them.  The meat and veggies melt in your mouth, the peppers have that little crunch, and the flavors are just amazing!  I served ours on top of rice, but I think noodles would work just as well.  Enjoy!

Ingredients:

-2 lbs beef sirloin, cut into small strips

-1 (14.5 oz) can petite diced tomatoes with zesty japalenos (do NOT drain!)

-1 small onion, finely diced

-2 cloves garlic, finely minced

-8 oz baby bella mushrooms, sliced

-1 tsp beef bouillon granules

-3 Tbs soy sauce

-1 tsp sugar

-1 tsp salt

-1 green bell pepper, cut into small strips

-1 red bell pepper, cut into small strips

-2 Tbs cornstarch

-1/2 cup warm water

Directions:

Coat your slow cooker with cooking spray.  Add the beef strips on top.  Layer with the tomatoes, onion, garlic and mushrooms.  In a small bowl, combine the beef granules, soy sauce, sugar and salt.  Mix well and pour over beef and veggies.  Cover and cook on low for 3 1/2 hours.

Add the pepper strips, cover and cook on low for 30 minutes.

Mix the water and cornstarch well.  Add the the slow cooker, cover and cook on high this time for 30 minutes.  The sauce will thicken nicely.

Give it a good stir and serve on top of rice.  Yum!  Enjoy!