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Slow-Cooker Teriyaki Beef and Vegetables

Prep 15 min
Total 6 hr 40 min
Servings 6

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

By Betty Crocker Kitchens

October 26, 2010

Ingredients

1 1/2

lb beef round steak, trimmed of fat, cut into thin bite-size strips

tablespoons cornstarch

1/4

cup soy sauce

1/4

cup dry sherry or apple juice

tablespoons packed brown sugar

teaspoon ground ginger

clove garlic, finely chopped

can (8 oz) sliced water chestnuts, drained

1/4

cup water

bag (1 lb) frozen broccoli, carrots & cauliflower, thawed*

1 1/2

cups uncooked regular long-grain white rice

cups water

Steps

Hide Images

1

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.
2

Cover; cook on Low heat setting about 6 hours.
3

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.
4

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.

Expert Tips

*To thaw frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1 1/2g 9% Trans Fat 0g
Cholesterol: 85mg; 28%
Sodium: 670mg; 28%
Potassium: 570mg; 16%
Total Carbohydrate: 56g; 19%
Dietary Fiber 3g 14% Sugars 6g
Protein: 40g

% Daily Value*:

Vitamin A: 30%; 30%
Vitamin C: 20%; 20%
Calcium: 6%; 6%
Iron: 30%; 30%

Exchanges:

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;