Slow Cooker Pepper Steak ... in progress

So this one didn't come out like it should have. But we can tell it has tons of potential, so we're keeping it around. There are a few reasons why it didn't turn out. One, I bought less steak than it calls for, planning to half it, but really had to 1/3 it. But then I put the full amount of soy sauce in the slow cooker, etc. So it didn't come out like it ought to. And the picture isn't nearly as pretty as the one on the card I have. But, we're going to try it again, because like I said before, it has great potential. So here it is.

Ingredients
2 tbsp vegetable oil
3 lbs boneless beef top sirloin steak, cut into strips
1 tbsp minced garlic
1 medium onion, chopped
1/2 cup reduced-sodium soy sauce (I would highly suggest finding reduced sodium)
2 tsp sugar
1 tsp salt
1/2 tsp ground ginger
1/2 tsp black pepper
3 green bell peppers, cut into strips (mine are chopped. I forgot)
1/4 cup cold water
1 tbsp cornstarch
Hot cooked rice

Heat oil in large skillet over medium-low heat. Brown steak strips in 2 batches (or 1 if you pan is large enough.) Add garlic; cook and stir 2 minutes. Transfer steak strips, garlic and pan juices to crock pot. Add onion, soy sauce, sugar, salt, ginger and black pepper to crock pot; mix well. Cover; cook on low 6 to 8 hours or until meat is tender (up to 10 hours.) Add bell pepper strips during final hour of cooking. Blend water and cornstarch until smooth; stir into slow cooker. Cook, uncovered, on high 15 minutes or until thickened. Serve with rice.

As a note, I do not typically add salt to any of my recipes unless it is absolutely necessary. So although I may list it in the ingredients, my versions most likely don't use it. So you can use it or not.