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Prep Time: 20 Minutes Cook Time: 420 Minutes |
Ready In: 440 Minutes Servings: 8 |
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Marilyn Wolfe has long relied on this hearty dish, chock-full of veggies, to fill her family in Des Moines, Iowa. âMy friend gave me the recipe two decades ago,â she says, âand all I added was a little more meat, the celery and mushrooms.â 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 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:
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, 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.
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. Yield: 8 servings.
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