Asian Steak Stew Asian Steak Stew

Author: Canadian Living

  • Portion size 6 servings


  • 1 tablespoon vegetable oil
  • 2 lbs beef stri-fry strips
  • 2 onions chopped
  • 2 carrots cut_in chunks
  • 2 garlic cloves minced
  • 1 can sliced water chestnut drained
  • 1 1/2 cup beef stock
  • 1/4 cup soy sauce
  • 2 teaspoons grated gingerroot
  • 1/4 cup flour
  • 1/4 cup water
  • 2 cups broccoli florets


In large nonstick skillet, heat vegetable oil over medium-high heat. Brown beef stir-fry, in batches.

Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.

Add onions, carrots, garlic, water chestnuts, beef stock, soy sauce and gingerroot. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.

Whisk flour with water; whisk into cooker. Stir in broccoli florets. Cook on high for 15 minutes.

Stove-top Stew:
Brown stirfry strips in Dutch. Add onions, carrots, garlis, water chestnuts, stock, soy sauce and gingerroot; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in broccoli; cook for 15 minutes.

Share X

Asian Steak Stew