Asian-Style Round Steak Recipe

4.5 11 17
Asian-Style Round Steak Recipe
Asian-Style Round Steak Recipe photo by Taste of Home
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Asian-Style Round Steak Recipe

Read Reviews
4.5 11 17
Publisher Photo
My friend gave me this recipe two decades ago. All I added was a little more meat, the celery and mushrooms. My family loves it! —Marilyn Wolfe, Des Moines, Iowa
Recommended: 52 Date Night Dinners
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 7 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 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 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
  • Minced chives, optional

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, 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 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; if desired, sprinkle with chives. Yield: 8 servings.
Originally published as Asian-Style Round Steak in Simple & Delicious May/June 2007, p15

Nutritional Facts

1 cup (calculated without rice): 237 calories, 8g fat (2g saturated fat), 63mg cholesterol, 659mg sodium, 14g carbohydrate (4g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 fat.

  • 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 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
  • Minced chives, optional
  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, 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; if desired, sprinkle with chives. Yield: 8 servings.
Originally published as Asian-Style Round Steak in Simple & Delicious May/June 2007, p15

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Reviews forAsian-Style Round Steak

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Adamscooking User ID: 7060631 273322
Reviewed Sep. 21, 2017

"While I wouldn't call this a terrible dish, I was not altogether impressed with the flavor. It was more on the bland side to my liking. I would have to add other seasonings to this if I continue with this recipe."

MY REVIEW
Potempa User ID: 1789758 162139
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."

MY REVIEW
TheDix User ID: 607421 147251
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."

MY REVIEW
careknet User ID: 6278736 163406
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."

MY REVIEW
Mrs.Dailey User ID: 5575754 163361
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."

MY REVIEW
swulski User ID: 4923410 163358
Reviewed Aug. 22, 2011

"My family did not care for this recipe."

MY REVIEW
lurky27 User ID: 1251896 116870
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."

MY REVIEW
melonirose User ID: 2848202 147431
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)."

MY REVIEW
pschriefer User ID: 4058514 94671
Reviewed Jul. 14, 2009

"I'm thinking about adding carrots"

MY REVIEW
kelley67 User ID: 3695363 75039
Reviewed Jul. 13, 2009

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

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