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In a large bowl, season the beef strips with garlic powder and a little salt and pepper.
Heat the vegetable oil in a skillet over medium-high heat. Add the beef strips and brown them on all sides. This step adds extra flavor.
In a separate bowl, dissolve the beef bouillon cube in hot water. Add cornstarch, soy sauce, white sugar, and salt. Stir until well combined.
Place the browned beef, chopped onion, and bell peppers into the Crock Pot. Pour the sauce mixture over the top, then add the can of stewed tomatoes (with the liquid).
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender.
Stir well before serving. This dish pairs wonderfully with rice or noodles.