| | Pounds round steak, cut against the grain into 3/4-inch slices |
| 3 | Large red or green peppers, trimmed, seeded and cut into 3/4-inch slices |
| 2 | Large onions, halved and cut into 1/2-inch slices |
| 1 can | (14-1/2 ounces) stewed tomatoes, drained |
| 3 cloves | Garlic, chopped |
| 1 cup | Beef broth |
| 1/4 cup | Light soy sauce |
| 2 tablespoons | Rice wine vinegar |
| 2 tablespoons | Cornstarch |
| 1 teaspoon | Sugar |
| 1 can | (8 ounces) bamboo shoots, drained |
| 3 cups | Cooked white rice (prepared from 1 cup raw) |
1. Coat a 6-quart slow cooker with nonstick cooking spray. Add steak; top with peppers, onions, tomatoes, garlic.
2. In a small bowl, whisk beef broth, soy sauce, vinegar, cornstarch and sugar. Pour over beef and vegetables. Sprinkle bamboo shoots over the top.
3. Cook 4 hours on high or 7 hours on low. Serve with cooked white rice. Note: While this dish can be cooked on low heat, the texture and color will be better if cooked on high.