Slow Cooker Asian Steak and Vegetables
Ingredients
- 1 lb top round steak, partially frozen (or use London broil)
- 1 bell pepper, cut lengthwise into strips (any colors)
- 1 (8-oz) pkg whole baby portobello mushrooms, quartered
- ¾ cup chicken broth
- 2 cloves garlic, minced
- 2 Tbsp soy sauce
- 2 tsp sesame oil
- ½ tsp ground ginger
- 1 Tbsp cornstarch
- 1 Tbsp cold water
- 1 Tbsp chopped fresh parsley (optional)
Instructions
- Cut steak across the grain into ¼-inch-thick strips.
- Place all ingredients except cornstarch, cold water, and parsley in a 4-quart slow cooker. Cover and cook on LOW 7 to 8 hours or until beef is tender.
- Increase heat to HIGH. Whisk together cornstarch and cold water; stir into cooker.
- Cover and cook 15 minutes or until sauce is thickened. Season with salt and pepper to taste. Sprinkle with parsley, if desired.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
329
|
329
|
| Fat (g) | 16 | 16 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 37 | 37 |
| Carb (g) | 9 | 9 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 901 | 901 |
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