Prep 20 mins
Cook 7 hrs
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.
- 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) jarsliced mushrooms, drained
- 1 tablespoon cornstarch
- 1⁄2 cup cold water
- hot cooked rice
- 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.
- Add 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.
Made for 1~2~3 Hits. This was outstanding! I was a little skeptical of using tomato sauce in an oriental-style dish, but this recipe proved me wrong. Served it to company and they loved it. I did have an issue with the sauce not getting thick so I did stick my crock in the microwave with additional cornstarch and water to thicken the sauce. Thanks for posting this jkoch! Will make this again.
This recipe is delicious and makes alot!