| 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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