Ingredients:
1 1⁄2 lb boneless beef round steak
2 medium onions, cut into
1⁄4-inch slices
1 clove garlic, finely chopped
1⁄2 teaspoon finely chopped gingerroot or 1⁄4 teaspoon ground ginger
1 cup beef broth
3 tablespoons soy sauce
2 tablespoons cornstarch
1⁄4 cup cold water
2 medium green peppers, cut into 3⁄4-inch strips
2 medium tomatoes, cut into eighths
6 cups hot cooked rice

Method:
1 Trim fat from beef. Cut beef into 6 serving pieces. Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add beef  to skillet; cook about 8 minutes, turning once, until brown.

2 In 3- to 6-quart slow cooker, layer beef, onions, garlic and gingerroot. In small bowl, mix broth and soy sauce; pour over beef.

3 Cover; cook on Low heat setting 7 to 9 hours.

4 In another small bowl, mix cornstarch and water. Gradually stir cornstarch mixture into beef mixture. Stir in bell peppers. Increase heat setting to High; cover and cook 10 to 12 minutes or until slightly thickened.

5 Stir in tomatoes. Cover; cook on High heat setting 3 minutes longer or just until tomatoes are thoroughly heated. Serve over rice.

Notes and Tips:
Sodium is already fairly low in this recipe, but you can trim it even more by using reduced-sodium soy sauce.

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