EDIT : UPDATE
We made this on Sunday using the crockpot and after reviewing the results..yes....we actually do that , the decision was that this is a keeper with a few changes.
Most importantly..Sirloin is just too expensive to use in something like this..unless you are comfortable spending $10.00 on the meat alone...I see no reason that round steak or stew meat can't be substituted.
If you don't use low sodium soy sauce, you may want to omit the 1 tsp of salt ( at the bottom of the ingredients list)...I thought it was a tad too salty...and if you add Worcestershire sauce in place of the soy, the same applies..it might be salty.
I used 1/4 beef stock ( heated) in place of the bullion and water..no real difference and as long as the stock is heated, there is no problem with the cornstarch dissolving properly.
It's a keeper.
Prep Time: 20 minutes
Cooking Time: 4 hours.
2 pounds beef sirloin, cut into 2 inch strips
Garlic powder to taste.
3 tablespoons vegetable oil .
1 cube beef bouillon
1/4 cup hot water
1 tablespoon cornstarch
1/2 cup chopped onion
2 large green bell peppers, roughly chopped
1 ( 14.5 ounce ) can stewed tomatoes with the juice.
3 tablespoons soy sauce
1 teaspoon white sugar
1 teaspoon salt
Sprinkle the beef strips with the garlic powder to taste. In a large skillet over medium heat , heat the oil and brown the beef strips. Remove the beef strips and place in the slow cooker.
Mix the bouillon cube with the hot water until dissolved , then mix in the cornstarch and continue mixing until the cornstarch is also dissolved. Pour over the beef in the cooker then add the onion, green pepper , tomatoes ( including the juice) , soy sauce , sugar and the salt.
Cover and cook on high for 3 to 4 hours or on low for 6 to 8 hours.
If you prefer more of a garlic taste, rough chop 1 or 2 cloves ( to taste) and saute them with the beef in place of the powder.
If you have sodium issues and can't find low sodium bouillon, adjust the 1 teaspoon of salt..you can add more as needed at the table.