Slow-Cooker Pepper Steak

Serves 4

Cherry tomatoes stirred in just before serving add a burst of freshness to this Asian-style one-dish meal.

Ingredients:

- 1 pound boneless top round steak

- 2 cups fat-free, no salt added beef broth

- 1 medium red bell pepper, cut into 1-inch strips

- 1 medium green bell pepper, cut into 1-inch strips

- 1/2 medium onion, cut into 1-inch strips

- 2 tablespoons soy sauce (lowest sodium available)

- 1 tsp. toasted sesame oil

- 1/4 tsp. crushed red pepper flakes (optional)

- 1 cup uncooked quick-cooking brown rice

- 1 cup cherry tomatoes, whole or halved

Directions:

Discard all visible fat from the steak. Cut into thin strips. Put with the broth, bell peppers, onion, soy sauce, sesame oil, and red pepper flakes in a 3 1/2-to 4-quart slow cooker. Stir. Cover and cook on high for 2 to 3 hours or on low for 6 to 8 hours. Five minutes before the end of the cooking time if cooking on high or 15 minutes before if cooking on low, stir in the rice. Just before serving, stir in the cherry tomatoes.