Teriyaki Beef and Vegetables

(5)
4 reviews.
  • 15 min prep time
  • 6 hr 40 min total time
  • 12 ingredients
  • 6 servings

Ingredients

1 1/2
lb beef round steak, trimmed of fat, cut into thin bite-size strips
2
tablespoons cornstarch
1/4
cup soy sauce
1/4
cup dry sherry or apple juice
2
tablespoons packed brown sugar
1
teaspoon ground ginger
1
clove garlic, finely chopped
1
can (8 oz) sliced water chestnuts, drained
1/4
cup water
1
bag (1 lb) frozen broccoli, carrots & cauliflower, thawed*
1 1/2
cups uncooked regular long-grain white rice
3
cups water

Directions

  1. 1 In 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
  2. 2 Cover; cook on Low heat setting about 6 hours.
  3. 3 About 30 minutes before serving, in small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables.
  4. 4 Increase heat setting to High; cover and cook 25 to 30 minutes longer or until vegetables are crisp-tender. Meanwhile, cook rice in 3 cups water as directed on package. Serve beef mixture over rice.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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