Instructions
1. Place the sliced beef, sliced onion, and bell peppers into the slow cooker.
2. In a medium bowl, whisk together the condensed cream of mushroom soup, soy sauce, Worcestershire sauce, garlic powder, and black pepper.
3. Pour the sauce mixture over the beef and vegetables in the slow cooker.
4. Stir gently to coat everything evenly.
5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is tender.
6. If you prefer a thicker sauce, in the last 30 minutes of cooking, whisk together the cornstarch and cold water until smooth. Stir the cornstarch slurry into the slow cooker. Cook until the sauce has thickened.
7. Serve hot over steamed rice or noodles.
Short Tips
* For extra flavor, lightly brown the beef in a skillet before adding it to the slow cooker.
* Don’t overcrowd your slow cooker; this ensures even cooking.
* Adjust the amount of soy sauce to your taste, you can always add more at the end.
* This dish freezes well! Store leftovers in an airtight container for up to 3 months.
—
