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

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.
Cover; cook on Low heat setting about 6 hours.
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.
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.