Asian Pepper Steak (Slow Cooker)

This is a new Rachael Ray recipe. She has started featuring some slow cooker recipes on her talk show. This is the first one I've tried. It was really good. It tasted like pepper steak you would get at a restaurant. It calls for sirloin steak, but since Price Chopper had Patio steaks on the Massive Meat Sale this week, that is what I used. The steak was so tender, it was falling apart! Enjoy!

Asian Pepper Steak ( Serves 6-8)

3 pounds sirloin steak
3 tbls. cornstarch for dusting meat
3 cloves garlic, grated or finely chopped
2 tbls. ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-ounce can tomato sauce
4 tbls. brown sugar
3/4 cup soy sauce
ground black pepper, to taste
2 cups rice

Topper:
2 cups bean sprouts
1 cup cilantro, roughly chopped
2 limes

Preparation

In a large skillet, sear the steak in some EVOO until nice and brown on both sides. Remove the steak to a cutting board and slice into 1 inch strips.

Place the sliced steak into the slow cooker, then dust the meat with the cornstarch and mix the meat until there is no more visible cornstarch.

Add the remaining ingredients, except the rice and topper ingredients. Cook on high for 4 hours or low for 6 hours.

When you are ready to serve, get a medium bowl and mix the topper ingredients and place a portion of the mixture on top of each portion of pepper steak. This will add a pop of flavor. ( I didn't use the toppers because I didn't have any of these things on hand.)

Serve on top of cooked rice.