SLOW-COOKER TERIYAKI BEEF AND VEGETABLES

Slow-Cooker Teriyaki Beef and Vegetables image

Enjoy a hearty Asian-style dinner! Beef steak, vegetables and water chestnuts are slow cooked and served over rice!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 6h40m

Yield 6

Number Of Ingredients 12

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

Steps:

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.
Cover; cook on Low heat setting about 6 hours.
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.
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.

Nutrition Facts : Calories 440, Carbohydrate 56 g, Cholesterol 85 mg, Fiber 3 g, Protein 40 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 6 g, TransFat 0 g