Thin slices of tender beef with bell peppers, mmm ... it's hard to go wrong with this one. There was a restaurant I loved going to when I was in college. Just this little hole in the wall, but their pepper and beef was out of this world. It was a normal thing for me to order food from them multiple times a week. In the recipe below, I make my own version of the dish, which can be easily frozen and popped into a slow cooker with almost as much ease as ordering takeout.
I first season the beef with salt and pepper, then place it in a gallon-size zip-lock bag. From there I make a slurry using equal parts water and cornstarch and add that right into the zip-lock bag along with the beef. Then a splash of chicken broth, onion, garlic, ginger, soy sauce and bell peppers follow. Close up the bag, and it's all ready for the freezer. Store for two to three weeks, and thaw it out the night before to go right into your slow cooker, ready to go!