Gingered Beef And Vegetables For The Slow Cooker

• 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
• 4 medium carrots, cut into 1/2-inch-thick slices
• 1/2 cup sliced scallions
• 2 garlic cloves, minced
• 1 1/2 cups water
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons grated fresh ginger
• 1 1/2 teaspoons instant beef-bouillon granules
• 1/4 teaspoon crushed red pepper
• 3 tablespoons cornstarch
• 3 tablespoons cold water
• 1/2 cup chopped red bell pepper
• 2 cups loose-pack frozen sugar snap peas, thawed
• Cooked rice

1. 1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
2. 2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
3. 3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.
4. Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber

boneless beef, carrots, scallions, garlic, water, soy sauce, ginger, instant beef, red pepper, cornstarch, cold water, red bell pepper, loosepack, rice

Taken from www.epicurious.com/recipes/member/views/gingered-beef-and-vegetables-for-the-slow-cooker-52607511 (may not work)