Asian-Style Round Steak
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
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
Reviews
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.
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.
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.
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My entire family enjoyed this recipe. I added a little Sriracha Sauce to it and it spiced it up a tad for us.
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 family did not care for this recipe.
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.
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