Round Steak Asian-Style Recipe

By Thom7747

Marilyn Wolfe has long relied on this hearty dish, chock-full of veggies, to fill her family in Des Moines, Iowa. “My friend gave me the recipe two decades ago,” she says, “and all I added was a little more meat, the celery and mushrooms.”

Ingredients

• 2 pounds beef top round steak, cut into 3-inch strips
• 2 tablespoons canola oil
• 1 cup chopped 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 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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

In a large skillet, brown meat in oil on all sides.
1. Transfer meat and drippings to a 5-qt. slow cooker.
2. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat.
3. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.

Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.

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.