Slow-Cooker Pepper Steak

So I got this recipe from allrecipes.com which is one of my favorite recipe websites. I've made it twice and love it. I usually make it for lunch when Chad works that evening, so I usually have it on high for 4 hrs. My recommendations, though, are to let it cook for the full 8 hrs and have it for dinner. The longer it cooks, the more tender the meat (and the more yummy).

INGREDIENTS:

2 lbs beef sirloin, cut into 2 in strips

garlic powder to taste

3 tbsp vegetable oil

1 cube beef bouillon

1/4 c. hot water

1tbsp cornstarch

1/2 c. chopped onion

2 large green bell peppers, roughtly chopped

1 (14.5 oz) can stewed tomatoes, with liquid

3 tbsp soy sauce

1tsp sugar

1 tsp salt

DIRECTIONS:

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover and cook on high for 3-4 hrs, or on low for 6-8 hrs.