2 lbs sirloin steak, cut into 1 1/2 to 2-inch strips
2 garlic cloves, minced
3 tbsp coconut oil
1 cube beef bouillon cube
1/4 cup hot water
2 1/2 tsp cornstarch
1 small yellow onion, cut into strips
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1 can (14.5-oz) stewed tomatoes, do not drain
3 tbsp lite soy sauce
1 tsp Splenda granulated
1 tsp salt
Heat coconut oil in large skillet; add the steak strips and garlic. Cook meat/garlic until browned and transfer to the slow cooker.
Dissolve the bouillon cube in the hot water. When bouillon is completely dissolved, stir in the cornstarch until smooth. Pour over the steak in the slow cooker.
Stir the remaining ingredients into the cooker; place lid on cooker.
Cook on high 3 to 4 hours or on low 6 to 8 hours or until meat is tender.
Yield: 6 servings
Note: This is yummy served with hot brown rice.
Note: File Photo