1kg (2 lb) beef, cut into strips
1 red bell pepper, thick slices
1 green bell pepper, thick slices
1 onion, chopped, thick slices
1 beef bouillon cube
¼ cup light soy sauce
½ tsp. ginger, minced
1 tsp. garlic, crushed
¼ tsp. black pepper
400g (14 oz.) crushed tomatoes
2 tsp. brown sugar
¼ cup boiling water
1 Tbsp. cornstarch
1 Tbsp. water
In a fry pan over high heat, quickly brown the beef strips.
In a small bowl, mix together the boiling water and the beef bouillon cube. Stir until completely dissolved.
Next, in the slow cooker, add the beef, bell peppers, onion, beef bouillon mix, soy sauce, ginger, garlic, black pepper, crushed tomatoes, and the brown sugar, mix slightly together.
Cook on low for 6-8 hours or until beef is deliciously tender.
To thicken, mix the cornstarch and the water together until it forms a paste. Mix this into the slow cooker, cook for 15 minutes or until thickened.