Crock Pot Asian Round Steak: A Taste of Home

I can still remember the aroma that would fill our kitchen on Sunday afternoons – a savory, slightly sweet scent that promised comfort and warmth. It was the unmistakable smell of my mom’s Asian Round Steak, bubbling away in her trusty crock pot. This wasn’t just a meal; it was a hug in a bowl, a taste of home that transported me back to simpler times. Now, I’m sharing her cherished recipe with you, hoping it brings the same joy and deliciousness to your table.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 5 hours 30 minutes to 7 hours 30 minutes (including thickening time)
• Total Time: 5 hours 50 minutes to 7 hours 50 minutes
• Servings: 6
• Yield: Approximately 8 cups
• Dietary Type: Adaptable (see variations)

Ingredients

• 2 lbs boneless beef top round steaks, cut into strips
• 1 cup chopped onion
• 3 celery ribs, chopped
• 1/4 cup light soy sauce (use tamari for gluten-free)
• 1 teaspoon sugar or 1 teaspoon Splenda sugar substitute
• 1/2 teaspoon salt
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 1/4 teaspoon pepper
• 2 medium green peppers, cut in strips
• 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

Equipment Needed

• Crock-Pot (Slow Cooker)
• Large Bowl
• Measuring Cups and Spoons

Instructions

1. Place the beef steak strips in the crock pot. It’s best to spread them out evenly to ensure consistent cooking.

2. In a large bowl, combine the chopped onion, celery ribs, light soy sauce, sugar (or sugar substitute), salt, minced garlic, ground ginger, and pepper. Mix well to ensure all ingredients are evenly distributed.

3. Pour the soy sauce mixture over the steak in the crock pot, making sure the steak strips are well coated.

4. Cover the crock pot and cook on low for 4 to 6 hours, or until the beef is tender. The exact cooking time will depend on your crock pot and the thickness of the steak strips. Check for tenderness by piercing a piece of steak with a fork; it should easily pull apart.

5. Add the green pepper strips, tomato sauce, drained bean sprouts, drained water chestnuts, and drained mushrooms to the crock pot. Stir gently to combine all ingredients.

6. Cover the crock pot again and cook on low for 1 hour longer, allowing the vegetables to soften and the flavors to meld together.

7. In a small bowl, combine the cornstarch and cold water. Whisk until the cornstarch is completely dissolved and the mixture is smooth. This prevents lumps from forming in the gravy.

8. Stir the cornstarch slurry into the beef mixture in the crock pot. Ensure it’s well incorporated to avoid any pockets of uncooked cornstarch.

9. Change the crock pot setting to high and cook for 30 minutes, or until the gravy has thickened to your desired consistency. Stir occasionally to prevent sticking.

10. Serve hot over cooked rice.

Expert Tips & Tricks

• Sear the steak: For a richer flavor, quickly sear the steak strips in a hot pan with a little oil before adding them to the crock pot. This creates a beautiful crust and enhances the overall taste.
• Adjust sweetness: Taste the sauce before adding the cornstarch slurry and adjust the sweetness to your preference. You can add a little more sugar or sugar substitute if desired.
• Vegetable variations: Feel free to add other vegetables like broccoli florets, snap peas, or baby corn for added nutrition and texture. Add them in the last hour of cooking to prevent them from becoming mushy.
• Make ahead: This dish can be prepared a day ahead. Simply follow the recipe up to step 7, let it cool completely, and store it in the refrigerator overnight. The next day, continue with steps 8 and 9.
• Thickening troubleshooting: If the gravy doesn’t thicken enough after 30 minutes on high, mix another 1/2 tablespoon of cornstarch with 1/4 cup of cold water and stir it into the crock pot. Cook for another 15 minutes, or until thickened.

Serving & Storage Suggestions

This Crock Pot Asian Round Steak is delicious served over a bed of fluffy white rice. For a healthier option, consider using brown rice or quinoa. Garnish with a sprinkle of chopped green onions or sesame seeds for added flavor and visual appeal.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave until heated through, or warm gently in a saucepan on the stovetop. You may need to add a little water if the gravy has thickened too much during storage.

For longer storage, you can freeze the leftovers in an airtight container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Please note that this is an estimate and may vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	12g	18%
Saturated Fat	4g	20%
Cholesterol	75mg	25%
Sodium	950mg	40%
Total Carbohydrate	25g	8%
Dietary Fiber	4g	16%
Sugars	10g
Protein	30g	60%

Variations & Substitutions

• Gluten-free: Use tamari instead of soy sauce to make this dish gluten-free. Ensure all other ingredients are also gluten-free.
• Lower sodium: Use low-sodium soy sauce and reduce the amount of added salt. You can also omit the salt altogether and rely on the soy sauce for flavor.
• Spicy: Add a pinch of red pepper flakes or a drizzle of sriracha sauce to the soy sauce mixture for a spicy kick.
• Different protein: While this recipe calls for round steak, you can also use other cuts of beef, such as flank steak or skirt steak. You could even try using chicken thighs for a lighter option. Adjust cooking time as needed.
• Sweetener: Experiment with other sweeteners like honey or maple syrup instead of sugar or Splenda. Start with a small amount and adjust to taste.
• Vegetarian: Tofu is a great vegetarian alternative. Press extra firm tofu to remove excess moisture, then cut it into cubes and pan-fry until golden brown. Add the tofu in step 5.

FAQs (Frequently Asked Questions)

Q: Can I use frozen steak for this recipe?
A: It’s best to thaw the steak completely before adding it to the crock pot for even cooking and to avoid excess moisture.

Q: Can I add the vegetables at the beginning of the cooking process?
A: I don’t recommend it, as they may become too soft and mushy. Adding them in the last hour ensures they retain some texture.

Q: How do I prevent the cornstarch from clumping when thickening the gravy?
A: Make sure to mix the cornstarch with cold water until it is completely dissolved before adding it to the crock pot.

Q: What if I don’t have bean sprouts or water chestnuts?
A: You can omit them or substitute with other vegetables you enjoy, such as bamboo shoots or snow peas.

Q: Can I cook this on high instead of low?
A: Yes, but you’ll need to reduce the cooking time. Cook on high for 2-3 hours, then add the vegetables and cook for another 30 minutes to 1 hour, or until the beef is tender and the vegetables are softened.

Final Thoughts

I hope you enjoy this Crock Pot Asian Round Steak as much as my family does. It’s a simple, flavorful, and satisfying meal that’s perfect for busy weeknights or lazy weekends. Don’t be afraid to experiment with the variations and substitutions to make it your own. Share your creations and feedback – I’d love to hear how it turns out! Consider serving this alongside a crisp green salad or some steamed broccoli for a complete and balanced meal. Bon appétit!