| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Crockpot, Meats | 4 | -5 serving |
INGREDIENTS
| 1 | lb | (to 1-1/2 lb.) Round steak |
| 2 | tb | Oil |
| 1 | Garlic clove, minced | |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/4 | c | Soy sauce |
| 1 | ts | Sugar |
| 1 | c | Bean sprouts, fresh or |
| . canned, drained | ||
| 1 | c | Canned tomatoes, cut up |
| 2 | Green peppers, seeded and | |
| . cut into strips | ||
| 1 | tb | Cornstarch |
| 2 | tb | Cold water |
| 4 | Green onions, sliced |
INSTRUCTIONS
Slice steak into narrow strips. In skillet or slow-cooking pot with browning unit, brown steak in oil. Combine with garlic, salt, pepper, soy sauce, and sugar in slow-cooking pot. Cook on low 6 to 8 hours. Turn control to high. Add bean sprouts, tomatoes, and green peppers. Dissolve cornstarch in water. Stir into pot. Cover and cook on high 15-20 minutes or until thickened. Sprinkle with onions. Makes 4 to 5 servings. From "Crockpot Cookery" by Mable Hoffman, (C) 1976, Bantam Books. Typed for you by Iris Grayson. Cooking Echo 03/16/95
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