Ingredients
2 pounds beef top round steak, cut into 3-inch strips2 tablespoons canola oil3 celery ribs, chopped1 cup chopped onion1/4 cup reduced-sodium soy sauce1 teaspoon sugar1/2 teaspoon minced garlic1/4 teaspoon ground ginger1/4 teaspoon pepper2 medium green peppers, julienned1 can (15 ounces) tomato sauce1 can (14 ounces) bean sprouts, rinsed and drained1 can (8 ounces) sliced water chestnuts, drained1 jar (4-1/2 ounces) sliced mushrooms, drained1 tablespoon cornstarch1/2 cup cold waterHot cooked riceMinced chives, optional
Preparation
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.
Add the green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
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.
