Slow Cooker Pepper Steak

Slow Cooker Pepper Steak 1 1/2 lb beef tenderloin cut in 1 inch pieces 1 medium onion roughly chopped 4 cloves garlic minced 2 bell peppers any color, roughly chopped 1 3/4 cups beef broth low sodium 1/4 cup teriyaki sauce 1 tsp hot sauce I used Sriracha sauce 1/2 tsp pepper or to taste 1 tbsp cornstarch Trim the meat if needed and cut into small pieces. Place the meat in the slow cooker. Then throw in the rest of the ingredients and roughly stir. Cover and cook on low for 5 to 6 hours or on high for 3.5 hours. To thicken the sauce, take a ladle of the sauce and whisk it together with the cornstarch in a small sauce pan. Cook on low until the sauce thickens, then throw it back in the slow cooker and stir so that it all combines well. Serve over rice, noodles or mashed potatoes. Garnish with some chopped onions or parsley and some sesame seeds. Recipe Notes Although I used a tenderloin, you could use beef top round steak or beef sirloin steak. Stewing beef would also work. No salt is listed as an ingredient in this recipe because I find that the teriyaki sauce and beef broth together provide enough saltiness but if you want, feel free to add more as needed.