Main Dishes

Slow Cooker Teriyaki Beef and Vegetables

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

In your 4-5qt. slow cooker, mix steak and 1 Tbsp. cornstarch. Make sure the meat is covered evenly. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts. Cover; cook on low heat for 6 hours. In small bowl, blend 1/4 cup water and remaining 1 Tbsp. cornstarch until smooth. Stir into beef mixture. Stir in vegetable mixture. Do this 30 minutes before serving. Adjust the heat setting on slow cooker to high. Cover and cook 25-30 minutes longer or until vegetables are crisp and tender. Meanwhile, cook rice in 3 cups of water as directed on package. Serve the beef and vegetables over rice. Condiments can include soy sauce and teriyaki sauce.

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