Oriental-Style Round Steak - cooking recipe

Ingredients

2 lbs boneless beef top round steaks, cut into 3-inch strips
2 tablespoons vegetable oil
1 cup onion
3 celery ribs, chopped
1/4 cup soy sauce
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon minced garlic
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 medium green peppers, julienned
1 (15 ounce) can tomato sauce
1 (14 ounce) can bean sprouts, rinsed and drained
1 (8 ounce) can sliced water chestnuts, drained
1 (4 1/2 ounce) jar sliced mushrooms, drained
1 tablespoon cornstarch
1/2 cup cold water
hot cooked rice

Preparation

In a large skillet, brown meat in oil on all sides. Transfer meat and drippings to a 5-qt. slow cooker. Combine the onion, celery, soy sauce, sugar, salt, garlic, ginger and pepper; pour over meat. Cover and cook on low for 5-1/2 to 6 hours or until meat is tender.
Add green peppers, tomato sauce, bean sprouts, water chestnuts and mushrooms; cover and cook on low 1 hour longer.
In a small bowl, combine cornstarch and water until smooth; stir into beef mixture. Cover and cook on high for 30 minutes or until gravy is thickened. Serve with rice.