Asian Pepper Steak

After I made this last week, we decided that it should be considered comfort food. To make it even better - it's slow cooker comfort food. I'm trying to expand my horizons of meals that are good and that can be made in the slow cooker since I'm spending more days with my grandparents. Let me know what you think. It's a Rachael Ray recipe, and if I was computer savvy, I'd post a quick link, but I'll just type it. :)

Slow-Cooker Recipe: Asian Pepper Steak

3 lbs. beef sirloin
3 Tbls cornstarch, for dusting meat
3 cloves garlic, grated or finely chopped
2 Tbls ginger, grated
1 large onion, sliced
3 red bell peppers, sliced
3 yellow bell peppers, sliced
1 8-oz can tomato sauce
4 Tbls brown sugar
3/4 C soy sauce
Ground black pepper to taste
2 C cooked rice

Topper:
2 C bean sprouts
1 C cilantro, roughly chopped
2 limes

serves 6-8

In a large skillet, sear the meat in some olive oil until nice and brown on both sides. Remove the steak to a cutting board and slice the steak into 1-inch thick strips.

Place the sliced steak into the crock-pot bowl, then dust the meat with cornstarch and mix the meat around until there is no more visible cornstarch. Add the remaining ingredients except for the topper ingredients to the crock-pot, then place a lid on top and cook on high for 4 hours or low for 6 hours.

Serve in bowls with rice on bottom, then steak mixture and toppings.