2 Pounds beef top round steak, cut into 3-inch strips
2 Tbsp. canola oil
1 Cup chopped onion
3 Celery ribs, chopped
1/4 Cup reduced-sodium soy sauce
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. minced garlic
1/4 tsp. ground ginger
1/4 tsp. pepper
2 Medium green peppers, julienned
1 Can (15 ounces) tomato sauce
1 Can (14 ounces) bean sprouts, rinsed and drained
1 Can (8 ounces) sliced water chestnuts, drained
1 Jar (4-1/2 ounces) sliced mushrooms, drained
1 Tbsp. cornstarch
1/2 Cup cold water
Hot cooked rice
In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker.
Combine the onion, celery, soy sauce, sugar, salt, 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.
In a small bowl, combine cornstarch and water until smooth; stir into beef mixture.
Cover and cook on high for 30 minutes or until gravy is thickened.
Serve with rice.
Yield: 8 servings