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Asian-Style Round Steak

Asian-Style Round Steak
Marilyn Wolfe has long relied on this hearty dish, chock-full of veggies, to fill her family in Des Moines, Iowa. “My friend gave me the recipe two decades ago,” she says, “and all I added was a little more meat, the celery and mushrooms.”
8 ServingsPrep: 20 min. Cook: 7 hours

Ingredients

  • 2 pounds beef top round steak, cut into 3-inch strips
  • 2 tablespoons canola oil
  • 3 celery ribs, chopped
  • 1 cup chopped onion
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 medium green peppers, julienned
  • 1 can (15 ounces) tomato sauce
  • 1 can (14 ounces) bean sprouts, rinsed and drained
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1 tablespoon cornstarch
  • 1/2 cup cold water
  • Hot cooked rice

Directions

  • In a large skillet, brown meat in oil on all sides. Transfer meat and
  • drippings to a 5-qt. slow cooker. Combine the celery, onion, soy
  • sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover
  • and cook on low for 5-1/2 to 6 hours or until meat is tender.
  • Add the green peppers, tomato sauce, bean sprouts, water chestnuts
© Taste of Home 2013

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Asian-Style Round Steak (continued)

Directions (continued)

  • and mushrooms; cover and cook on low 1 hour longer.
  • Combine cornstarch and water until smooth; stir into beef mixture.
  • Cover and cook on high for 30 minutes or until sauce is thickened.
  • Serve with rice.
  • Yield: 8 servings.
Nutrition Facts: 1 serving (1 cup) equals 239 calories, 7 g fat (2 g saturated fat), 64 mg cholesterol, 980 mg sodium, 14 g carbohydrate, 3 g fiber, 29 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013