Asian Style Round Steak

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 reduced-sodium 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

Directions:

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 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.

Yield: 8 servings

Shared by Debbie McLean Warner