Assemble the Ingredients

1. Cut beef steak across the grain into 1/4-inch-thick strips. Season with salt, pepper and garlic powder.

2. Slice bell peppers and an onion into 1/4-inch slices. You can also add other vegetables such as bean sprouts, cherry tomatoes or snow peas.

3. Stir minced garlic and ginger into a little soy sauce.

4. Make a slurry of 1 teaspoon of cornstarch and a little water. The cornstarch will settle and need stirring again just before adding it to thicken the sauce.

Stove-Top Instructions

1. Heat a heavy skillet over medium-high heat until a drop of water dances across the surface. Add a thin film of oil.

2. Brown the meat strips quickly in the hot oil. Remove the beef to a plate and add a little more oil to the pan.

3. Stirfry the peppers and onions for 2 to 3 minutes until the onions begin to sweat. Return the meat to the skillet and add any other desired vegetables and the soy sauce mixture.

4. Stir the cornstarch and water, then stir the meat and vegetables while slowly adding the cornstarch mixture. Add just enough of the cornstarch slurry to thicken the sauce to your liking, it will thicken immediately as it hits the simmering liquid, so stir constantly as you add it to avoid lumps. Cook for 2 to 3 minutes until the vegetables are tender.

Slow Cooker Instructions

1. Stir-fry the meat quickly in a hot skillet over medium high heat.

2. Transfer the meat, vegetables, soy sauce and cornstarch mixture to the slow cooker. Add beef, chicken or vegetable broth -- pepper steak doesn't need much, so stick to about 1/4 cup.

3. Cook on the high setting for 3 to 4 hours, or on low for 6 to 8 hours.