Tuesday, February 16, 2016

Beef Teryaki - #29daysseducedbybruce - Day 15 of 29

Today was an exhausting holiday.  I did a ton of cooking in the morning, literally about six hours, of prepping breakfasts and lunches for the week, as well as making dinner for tonight.  Tonight's dinner, however, couldn't have been simpler or more tasty.  It's always a good sign when Nathan asks for seconds before everyone else has even started.

Other than mixing the sauce for this recipe, there was really no work.  This was one of those dump, stir, and cook meals.  Adding the bag of thawed frozen veg at the end for the final step really couldn't have been simpler.  Let me know if you try it.

Slow-Cooker Teriyaki Beef and Vegetables

Makes: 6 servings

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

Notes / Directions

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.