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Asian-Style Round Steak

Total Time

Prep: 20 min. Cook: 7 hours

Makes

8 servings

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
Asian-Style Round Steak Recipe photo by Taste of Home

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

  1. 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.
  2. Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
  3. 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.

Nutrition Facts

1 cup: 237 calories, 8g fat (2g saturated fat), 63mg cholesterol, 659mg sodium, 14g carbohydrate (4g sugars, 4g fiber), 29g protein. Diabetic Exchanges: 3 meat, 1 starch, 1 fat.

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