Beef Teriyaki

I love making easy recipes like this teriyaki in the crock-pot.  I made this several times because there was never enough sauce! (for me at least)  So finally it was at a triple recipe of the sauce that I was finally happy; not that I minded eating this three times over the course of 6 weeks or so....

 {Beef Teriyaki}

 {I thickened the sauce then added the steamed vegetables}

One year ago:  Sauerbraten (German Pot Roast) 

Two years ago:  Spiced Cider

Beef Teriyaki
from Betty Crocker

Makes 4 servings

1 1/2 lb beef round steak, trimmed of fat, cut into thin bite-size strips
3/4 cup soy sauce
6 tablespoons packed brown sugar
3 teaspoon fresh ginger, minced
3 clove garlic (local), minced
2-8 oz cans sliced water chestnuts, drained
3/4 cup beef broth plus 2 tablespoons
1 bag (1 lb) frozen broccoli, carrots & cauliflower, thawed
2 tablespoons cornstarch
Cooked rice or noodles

1. Place meat in a crock-pot.
2. Mix soy sauce, sugar, ginger, and garlic together until combined; pour over meat.
3. Cover; cook on low heat setting about 6 hours. 
4. About 30 minutes before serving, drain liquid and place in a saucepan; mix 2 tablespoons broth and cornstarch together.
5. Add cornstarch to beef liquid and heat until thickened.
6. Add thawed vegetables and water chestnuts to thickened liquid and cook until vegetables are tender.
7. Add vegetable mixture to meat and stir to combine.
8. Serve over rice or rice noodles.

If you like this, try recipes like Cashew Chicken or Coconut Lime Chicken, both easy and made in the crock-pot!

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