Source: dLife

A delicious steak and pepper stir fry with chipotle salsa.

Servings

1.5 lb top sirloin steak, lean , fat trimmed
1 cooking spray
16 oz frozen chopped red bell peppers, 10oz package , any combination of bell peppers, 2 cups
1 cup tomato sauce
0.25 cup steak sauce
0.5 cup Salsa, chipotle, medium
1 tbsp sugar
0.25 tsp salt

1 Spray a 4 1/2 quart electric slow cooker with the cooking spray. Set the steaks on the cooker and spoon the stir fry on top.
2 Mix together the tomato sauce and steak sauce in a bowl and pour on top of the peppers.
3 Cook, covered, for 1 hour on high heat. Decrease the setting to low and cook for an additional 7 hours. Turn the slow cooker off.
4 Using a slotted spoon, transfer the steaks onto a cutting board and shred into pieces with 2 forks.
5 Put the shredded pieces back on the slow cooker.
6 Mix in the salsa, sugar, and salt. Let sit, covered, for about 15 minutes to allow flavors to blend.

Try using a reduced sodium salsa, omitting the salt, and substituting Splenda for the sugar.