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Season and sear:
Sprinkle garlic powder over the beef strips.
In a skillet, heat vegetable oil over medium-high heat. Add the beef and sear until browned on all sides.
Prepare broth mixture:
Dissolve the bouillon cube in the hot water.
Stir in cornstarch until smooth and set aside.
Layer in the crock pot:
Add the browned beef, onions, and bell peppers to the crock pot.
Pour in the diced tomatoes with their juice.
Stir in the soy sauce, sugar, and salt.
Add the cornstarch-broth mixture and stir everything gently.
Slow cook:
Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the beef is tender and the sauce has thickened.
Serving and storage tips:
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