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Asian-Style Round Steak

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Asian-Style Round Steak
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Makes: 8 servings adjust



  • 2 pounds Top Round Steak, Cut into 3" strips.
  • 2 tablespoons Canola Oil
  • 1 cup Onion, chopped
  • 3 Celery Ribs, Chopped
  • 14 cup Soy Sauce
  • 1 teaspoon Sugar
  • 12 teaspoon Salt
  • 12 teaspoon Garlic, minced
  • 14 teaspoon Ground Ginger
  • 14 teaspoon Pepper
  • 2 Green Bell Peppers, Julienned
  • 1 can Tomato Sauce, 15 ounces
  • 1 can Bean Sprouts, 14 ounce, rinsed and drained
  • 1 can Sliced Water Chestnuts, 8 ounce, drained
  • 1 jar Sliced Mushrooms, 4 1/2 ounce, drained
  • 1 tablespoon Cornstarch
  • 12 cup Cold Water
  • Rice, Cooked

Step 1

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.

Step 2

Cover and cook on low for 5 1/2 to 6 hours or until meat is tender.

Step 3

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

Step 4

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 hot rice.
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