PEPPER STEAK

2 pounds (900g) beef round steak, thinly sliced
1 onions, thinly sliced
6 cloves garlic, minced
1 tablespoon piece of ginger, peeled and minced
½ cup chicken stock
2 bell peppers, thinly sliced
1 serrano pepper, small diced
4 tablespoons soy sauce
2 tablespoons sriracha
3 tablespoons cornstarch
1 teaspoon salt

In a small bowl, mix cornstarch with chicken stock to make a slurry. Set aside.
Add remaining ingredients to a 6-quart slow cooker. Pour slurry over top and mix well.
Cook on high for 4 hours.
Serve with rice or noodles.

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