Back to Asian-Style Round Steak

Print Options


Card Sizes

Asian-Style Round Steak Recipe

Asian-Style Round Steak Recipe

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.”
TOTAL TIME: Prep: 20 min. Cook: 7 hours YIELD:8 servings


  • 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


  • 1. 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.
  • 2. Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
  • 3. 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.

Nutritional Facts

1 cup: 239 calories, 7g fat (2g saturated fat), 64mg cholesterol, 980mg sodium, 14g carbohydrate (4g sugars, 3g fiber), 29g protein

Reviews for Asian-Style Round Steak

Sort By :
Reviewed Aug. 12, 2014

"Very good recipe! Great taste. I didn't make this in the slow cooker but on top of the stove and it still came out great. Would definitely make again."

Reviewed Mar. 25, 2013

"Excellent recipe! Steak is so tender and full of flavor. I could not find canned bean sprouts in my store, so used canned mixed asian vegetables (with sprouts). Used an orange bell pepper. Will definitely make again."

Reviewed Oct. 17, 2011

"My entire family enjoyed this recipe. I added a little Sriracha Sauce to it and it spiced it up a tad for us."

Reviewed Sep. 29, 2011

"I had this at a friends house and she followed the recipe to exactly the way they did....WAY TO MUCH GREEN PEPPER..I have made it twice now and only use 1/2 of a green bell pepper and it makes so much of a difference."

Reviewed Aug. 22, 2011

"My family did not care for this recipe."

Reviewed Jan. 18, 2010

"Even though this is a slow cooker recipe, we found the multiple steps a bit time-consuming. Plus, it definitely needs more crunch to be great stir fry."

Reviewed Oct. 22, 2009

"I love this recipe! I like extra vegetables, so I add an extra can of bean sprouts and mushrooms (sometimes oriental vegetable can)."

Reviewed Jul. 14, 2009

"I'm thinking about adding carrots"

Reviewed Jul. 13, 2009

"This looks great! Can't wait to make it next week.!"

Reviewed Feb. 9, 2009

"loved this one. Next time i will add 12oz. fresh mushrooms."

Loading Image

Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.