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Ingredients
- 3 lbs or more of rump roast or sirlon tip or round steak - (It's cheaper to buy roast on sale and slice across grain to strips.)
- 2 green peppers
- Carrot
- Onion
- 1/2 C Low Sodium Soy Sauce
- Garlic
- 1/3 to 1/2 bottle of stir fry sauce (I use House of Tsang)
- 1 can of water chestnuts
- 1 can of mushrooms
- 1 can of chop suey noodles
- 1 tsp of sesame oil
- 1 tbs cornstarch mixed with a little cold water.
Preparation
Step 1
Brown roast in oil and add to slow cooker with pan drippings.
Add several cut pieces of celery, green peppers (you can add these later if you want crisper), carrot, and onion.
Pour soy sauce, garlic, and stir fry sauce in.
Cook on low until all tender (5-6 hours).
Add water chestnuts, mushrooms, and chop suey noodles (all drained).
Add sesame oil and more stir fry sauce (to taste).
Thicken with cornstarch.
Serve over rice with chow mein noodles in can on top and siracha to taste.