Prepare the beef: Season the beef strips with garlic powder. In a large skillet over medium-high heat, heat the vegetable oil. Brown the beef strips in batches, about 2-3 minutes per side. Transfer the browned beef to the crock pot.
Make the sauce: Dissolve the beef bouillon cube in the hot water. In a bowl, combine the bouillon mixture, stewed tomatoes with liquid, soy sauce, white sugar, and salt. Stir well.
Add vegetables: Add the chopped onions and green bell peppers to the crock pot.
Combine everything: Pour the sauce over the beef and vegetables in the crock pot.
Cook: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours until the beef is tender.
Thicken the sauce: About 30 minutes before serving, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir it into the crock pot and cook uncovered for the remaining time to thicken the sauce.
Serve: Serve hot with your choice of sides like rice, noodles, or vegetables.
Slimming-Friendly Version
Adjustments:
Use 1 tablespoon olive oil instead of 3 tablespoons vegetable oil to reduce fat and syns.
Use low-sodium soy sauce and low-sodium beef bouillon to reduce salt intake.
Replace white sugar with a zero-calorie sweetener like Stevia or omit it.
Use lean beef sirloin or leaner cuts to reduce fat content.
Add extra green peppers or other Speed vegetables like mushrooms or onions to bulk up the meal.
Serve with cauliflower rice or steamed vegetables instead of white rice or noodles to keep it low-calorie and syn-free.
Cooking Instructions:
Follow the same method as above with the adjusted ingredients.
This version keeps the dish filling, flavorful, and much lower in calories and syns.
