ASIAN TOMATO BEEF WITH VEGETABLES IN THE CROCK POT ENJOY DAN:

ASIAN TOMATO BEEF WITH VEGETABLES IN THE CROCK POT

                                                                                                 By CHEF DAN:

Serves 4

INGREDIENTS:

1-1/2-pounds flank steak, cut across the grain in to 1”X 2” strips

3 tablespoons corn starch

2 (10.5 Oz) cans condensed tomato soup

1 tablespoon olive oil

3 tablespoons EACH soy sauce, apple cider vinegar, and brown sugar

1 thumb-size fresh ginger, crushed

2 garlic cloves, minced

2-carrots, thinly sliced

2 bell peppers, sliced into short strips

2 zucchini, sliced into bit-size pieces

Garnish with scallions, bias-sliced into 1/2-inch lengths

DIRECTIONS:

1.   In a bowl, toss steak strips with cornstarch to coat.

2.   Place meat in the crock-pot and turn to low.

3.   In a bowl add tomato soup, and next 6 ingredients.

4.   Whisk together and pour over the meat.

5.   Cook on low for 6 to 8 hours.

6.   The last half hour, stir in carrots, bell peppers, and zucchini.

7.   Garnish with scallions and serve over rice noodles or rice.

ENJOY DAN:                                                                  BON-APPETITE!!