Asian-Style Round Steak

Total Time:Prep: 20 min. Cook: 7 hours

Recipe by Marilyn Wolfe, Des Moines, Iowa

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 25, 2022

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

TEST KITCHEN APPROVED

Asian-Style Round Steak

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Yield:8 servings
Prep:20 min
Cook:7 hours
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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
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Directions

  1. 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. 2
    Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
  3. 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.
  4. 4

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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