Slow Cooker Pepper Steak with Pineappl

Ingredients

1. – 1 ½ pounds of beef round steak, cut into thin strips
2. – ¼ cup of all-purpose flour for dusting
3. – ½ teaspoon of black pepper
4. – ¼ teaspoon of garlic powder
5. – 1 large onion, sliced
6. – 2 bell peppers (one green, one red), cut into strips
7. – 1 can (20 ounces) of pineapple chunks, juice reserved
8. – 3 tablespoons of soy sauce
9. – 1 tablespoon of sugar
10. – 2 cloves of garlic, minced
11. – 4 tablespoons of Olive oil
12. – 1 beef bouillon cube
13. – 1 cup of water (or more as needed)

Directions
1. Begin with your strips of steak, and dust them lightly with a touch of flour, garlic powder, and black pepper.
2. Heat two tablespoons of oil in a skillet over medium-high heat and quickly sear the beef strips until they have a nice browned look to them. You’re not cooking them through just yet, just giving them a bit of character. Once done, transfer them to your slow cooker.
3. To the same skillet, add the remaining oil and sauté the onions and bell peppers until they just start to soften, then gently lay them in the cooker on top of the beef.
4. In a bowl, whisk together the soy sauce, sugar, minced garlic, and the juice from the pineapple can. Crumble the beef bouillon into this mixture, stir in the water, and then pour it all over the ingredients in the slow cooker.
5. Cover and cook on low for about 6 hours. In the last hour of cooking, stir in your pineapple chunks so they warm up but maintain their succulence.
6. Taste and adjust seasoning if necessary, then serve it up with a generous helping of love