P.F. Chang's China Bistro Copycat Recipe
1 1/2 lb. beef sirloin, cut into 2 inch strips
garlic powder to taste
2 1/2 tbsp vegetable oil
1 cube or 1 teaspoon beef bouillon
1/4 cup hot water
1/2 tablespoon cornstarch
1/3 cup chopped onion
1 green bell peppers, roughly chopped
1 red bell pepper
1/2 (7 oz.) can stewed tomatoes, with liquid
2 1/2 tablespoons soy sauce
1 teaspoon white sugar
1/2 teaspoon salt
Cut beef across the grain into 1 1/2 inch long and 1 inch wide cubes. Mix with garlic powder, set for 5 minute. Slice green, red bell peppers and onion into cubes. Dissolve bouillon in hot water and mix in cornstarch until dissolve.
Heat a wok or large skillet over medium heat, heat the vegetable oil to hot and brown the seasoned beef cubes. Transfer stir fried meat to a crock pot. Give a quick stir to bouillon mixture; and pour into the slow cooker.
Stir in onion, bell peppers, stewed tomatoes, soy sauce, sugar, and salt. Cover, and cook on High for 3 to 4 hours. Cook on Low for 6 to 8 hours if your schedule request. Remove and serve crock pot pepper steak with rice or noodles.