Slow-Cooker Teriyaki Beef and Vegetables

Slow-Cooker Teriyaki Beef and Vegetables

Prep Time:15 min
Total Time: 6 hr 40 min
Servings: 4


1 1/2lb 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


  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.

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