Asian-Style Round Steak
TOTAL TIME: Prep: 20 min. Cook: 7 hours
YIELD: 8 servings.
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
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2 pounds beef top round steak, cut into 3-inch strips
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2 tablespoons canola oil
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3 celery ribs, chopped
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1 cup chopped onion
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1/4 cup reduced-sodium soy sauce
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1 teaspoon sugar
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1/2 teaspoon minced garlic
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1/4 teaspoon ground ginger
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1/4 teaspoon pepper
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2 medium green peppers, julienned
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1 can (15 ounces) tomato sauce
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1 can (14 ounces) bean sprouts, rinsed and drained
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1 can (8 ounces) sliced water chestnuts, drained
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1 jar (4-1/2 ounces) sliced mushrooms, drained
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1 tablespoon cornstarch
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1/2 cup cold water
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Hot cooked rice
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Minced chives, optional
Directions
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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.
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2.
Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
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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.
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4.
Nutrition Facts
1 cup: 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.
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