Slow Cooker Pepper Steak

I'm always on the lookout for slow cooker recipes that don't call for cans of cream of mush this-or-that.  Those soups are so high calorie and high sodium that I really don't like to use them that often.  I prefer to use real food, don't you?  Anyway, I put out a call awhile back on facebook to my friends and family for good, whole foods slow cooker recipes and my sister sent in this one from allrecipes.com.  I made a few changes to healthy it up a bit more like using olive oil instead of vegetable, red onions instead of white (hello antioxidants!), and bringing some heat with cayenne pepper.  It's delish!

2 lbs. beef sirloin cut into 2 inch strips
garlic powder to taste
onion powder to taste
3 Tbsp. olive oil
1 cube beef bullion
1/4 c. hot water
1 Tbsp. cornstarch
1/2 large red onion, sliced
2 large bell peppers cut into large chunks
1 14.5 oz. can stewed tomatoes w/ liquid
3 Tbsp. soy sauce
1 tsp. white sugar
1 tsp. salt

Sprinkle the sirloin strips with garlic and onion powder to taste.  In a large skillet over medium heat quickly brown the strips and transfer to the slow cooker.

Mix bullion cube with hot water until dissolved, then mix in cornstarch till it is dissolved, too.  Pour into the slow cooker with the meat.  Top with remaining ingredients and mix well. 

Cover and cook on high 3-4 hours or low 6-8 hours.  Serve over rice or mashed potatoes.  You want something to soak up the amazing sauce!  A slab of crusty bread would be nice, too.