Oriental-Style Round Steak |
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Prep Time: 20 Minutes Cook Time: 400 Minutes |
Ready In: 420 Minutes Servings: 8 |
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I am a big fan of asian flavoring so this recipe jumped out at me. I have not tried it yet but plan to soon. Ingredients:
2 lbs boneless beef top round steaks, cut into 3-inch strips |
2 tablespoons vegetable oil |
1 cup onion |
3 celery ribs, chopped |
1/4 cup 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 (15 ounce) can tomato sauce |
1 (14 ounce) can bean sprouts, rinsed and drained |
1 (8 ounce) can sliced water chestnuts, drained |
1 (4 1/2 ounce) jar sliced mushrooms, drained |
1 tablespoon cornstarch |
1/2 cup cold water |
hot cooked rice |
Directions:
1. In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, 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 green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
3. In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.
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