Ingredients:

2 lbs beef chuck steak, thinly sliced

2 cups chopped to 1 inch squares bell pepper

½ medium onion, peeled, cut in half, sliced

1 cup beef broth or one cup water + 3 bullion cubes

2 tsp dried garlic

⅓ cup chopped parsley

2 tsp salt

1 tsp black pepper

1 tsp 1 tablespoons sriracha sauce

2 tablespoons corn starch / cornflour

Directions:

1. Place the meat on the bottom of the Slow cooker. Top with sliced onion. (for even better flavor, sauté onion in skillet until golden brown, then add it to the Slow cooker). Top with cut up bell pepper. Sprinkle with salt, pepper and garlic.

2. Mix the broth with Sriracha, or water, bullion cubes and Sriracha. Pour over the peppers and beef (if using bullion cubes, add only 1 tsp salt). Set on high heat for 3 1/2 hours. Mix ½ cup water and corn starch.

3. Add 1 cup of liquid from the meat and pepper mixture and cook on medium heat until boiling, then cook 2 minutes past boil to remove the cornstarch flavor.

4. Add this mixture back to the meat and bell peppers. Sprinkle with chopped parsley, stir and serve. Serve hot over rice, noodles or mashed potatoes.

Bon Appetit!