Oriental-Style Round Steak
- Ready In:
- 7hrs 20mins
- 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
- 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.
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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.
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<p>I live in Hilliard, Ohio and I work for a restaurant equipment and design distributor. I hated to cook when I was young and did not really have a passion for it until I married my husband 13 years ago. He's a Mikey - will eat just about anything so he is a lot of fun to cook for. It is hard to say what my favorite cookbook is. I have the standard Betty Crocker that is about 30 years old and so beat up. But it is great for the basics. I love Taste of Home and other cooking magazines such as that. I tend to spend my time reading recipes, clipping them out and then storing them in a notebook according to category to be tried at a later date. Needless to say, the notebook is overflowing with recipes that have not been tried yet!!! <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /> <br /> <br /> <br /> <br /> <br /><img src=http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/AMPageBanner.jpg alt= /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/participantbannerzwt5.jpg border=0 alt=Photobucket /><br /> <br /> <br /> <br /> <br /> <br />src=http://i270.photobucket.com/albums/jj81/HokiesLady65/Recipezaar%20Album/iplaytagin.jpg></p>