My friend gave me this recipe two decades ago. All I added was a little more meat, the celery and mushrooms. My family loves it! —Marilyn Wolfe, Des Moines, Iowa
Ingredients
- 2 pounds beef top round steak, cut into 3-inch strips
- 2 tablespoons canola oil
- 3 celery ribs, chopped
- 1 cup chopped onion
- 1/4 cup reduced-sodium soy sauce
- 1 teaspoon sugar
- 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
- Minced chives, optional
Directions
- In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the celery, onion, soy sauce, sugar, 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.
- Combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until sauce is thickened. Serve with rice; if desired, sprinkle with chives.
Loading Popular in the Community
Loading Reviews
