Slow Cooked Pepper Steak - Gina Dale

2 lbs Beef Round Steak
2 Tablespoons Oil
1/4 cup Soy Sauce
1 cup Onion, chopped
1/4 teaspoon granulated Garlic
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/4 teaspoon Ground Ginger
1 (14 1/2 oz.) can Diced Tomatoes, undrained
2 Bell Peppers, cut into strips
1 bag Egg Noodles
Shredded Cheddar Cheese

Cut partially frozen beef into 3x1x1/4 inch strips.

In a skillet, saute beef in oil until juices evaporate and meat browns.

Transfer to a slow cooker.

In a bowl, combine soy sauce, onion, garlic, sugar, salt, pepper, ginger, and tomatoes.

Pour over meat. Stir to combine.

Cover and cook on high for 1 hour and low for 4 hours.

Add green peppers and stir to combine.

Continue to cook on low for another hour.

The last half of this cooking hour cook noodles according to package direction.

When finished cooking, if there is a lot of juice in the crock pot, then thicken it by taking about 1/4 cup of juices from slow cooker and whisk it in a small bowl with 2-4 Tablespoons corn starch.  Then slowly add it back into the pot with the steak stirring till combined and thickened.  

Serve on noodles with cheddar cheese.

DUCK instructions:I use the breasts from about 2 - 2 1/2 ducks.

I cook on low for 1 hour and high for 3 hours.  Then add the bell pepper slices and cook for another hour.

This is a really good recipe to use if you use three ducks.  Use 2 1/2 ducks worth of breast for this recipe then use the thighs and drumsticks and other duck breast to make tamales.