Asian Round Steak

By Tonya_Speed

NUTRITION per serving: 139 Calories; 5g Fat; 15g Protein; 10g Carbohydrate; 2g Dietary Fiber; 36mg Cholesterol; 426mg Sodium. Exchanges: 0 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable. Points: 3

Ingredients

• 1/2 tablespoon canola oil
• 1 pound boneless beef top round steak, cut into 3-inch strips
• 1/2 cup chopped onion
• 1 cup chopped celery
• 2 tablespoons low sodium soy sauce
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1 clove garlic, pressed
• 1/8 teaspoon ground ginger
• 1/8 teaspoon black pepper
• 1 medium green bell pepper, seeded, deribbed and cut into thin strips
• 7.5 ounces canned tomato sauce
• 7 ounces bean sprouts
• 4 ounces canned, sliced water chestnuts, drained
• 4 ounces sliced mushrooms
• 1/2 tablespoon cornstarch
• 1/4 cup cold water

Preparation

Step 1

Heat the oil in a large skillet over medium-high heat; add beef and brown on all sides. Transfer meat and drippings to a slow cooker. In a small bowl, combine chopped onion, celery, soy sauce, sugar, salt, garlic, ginger and black pepper; pour over meat. Cover and cook on LOW for 5-1/2 to 6 hours or until meat is fork-tender. Add bell pepper, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on LOW for 1 hour longer. In a small bowl or cup, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on HIGH for 30 minutes or until gravy has thickened.

SERVING SUGGESTION: Serve over brown rice.
GLUTEN FREE: Make sure soy sauce and tomato sauce are gluten free. Use arrowroot starch instead of cornstarch.