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 Asian style vegetables of your choice, thawed
1 1/2 cups uncooked regular long-grain white rice
3 cups water
In your 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch. Make sure the meat is coated evenly. Gently stir in soy sauce, sherry, brown sugar, ginger and garlic. Top with water chestnuts.
Cover; cook on Low heat setting about 6 hours.
In small bowl, blend 1/4 cup water and remaining 1 tablespoon cornstarch until smooth. Stir into beef mixture. Stir in thawed vegetables. Do this step about 30 minutes before serving.
Adjust the heat setting on the slow cooker 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 the beef and vegetables over rice. Condiments can include soy sauce or teriyaki sauce.