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Slow-Cooker Teriyaki Beef and Vegetables
Slow-Cooker Teriyaki Beef and Vegetables
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Prep Time:
15 minutes
Total Time:
6 hours 40 minutes
Delight in a flavorful Asian beef stir-fry with rice!
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
Instructions:
  • Combine the steak and 1 tablespoon of cornstarch in a 4- to 5-quart slow cooker until evenly coated. Stir in soy sauce, sherry, brown sugar, ginger, and garlic. Add water chestnuts on top.
  • Cover and simmer on low heat for 6 hours.
  • 30 minutes before serving, whisk together 1/4 cup water and 1 tablespoon cornstarch until smooth. Mix into the beef and add the thawed vegetables.
  • Turn the heat to High and cover the pot for an additional 25 to 30 minutes, or until the vegetables are crisp-tender. While the vegetables cook, prepare the rice in 3 cups of water according to package instructions. Serve the beef mixture over the cooked rice.

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