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TERIYAKI BEEF AND VEGETABLES

1 1/2 pounds beef round steak, trimmed of fat and 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 ounces) sliced water chestnuts, drained
1/4 cup water
1 bag (1 pound) frozen broccoli, carrots and cauliflower, thawed*
1 1/2 cups uncooked regular long-grain white rice

In a 4- to 5-quart slow cooker, mix steak and 1 tablespoon of the cornstarch until evenly coated. Gently stir in soy sauce, sherry (or juice), brown sugar, ginger and garlic. Top with water chestnuts. Cover and cook on low heat setting for 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 as directed on package. Serve beef mixture over rice.

Note: To thaw frozen vegetables, place in colander or strainer and rinse with warm water until thawed. Drain well.

Makes 6 servings, 2 cups each.

*You can sub almost any frozen bag of vegetables to suit your family’s preferences.

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