Slow-Cooker Teriyaki Beef and Vegetables

Slow-Cooker Teriyaki Beef and Vegetables 1 1/2 lb 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.