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Ginger Beef and Vegetables Crockpot

Prep Time20 minutes
Cook Time5 hours
Servings: 6

Ingredients

  • 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 cloves garlic 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 cup chopped red bell pepper
  • 2 cups loose-pack frozen sugar snap peas thawed
  • COOKED RICE

Instructions

  • 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. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  • 3. If using low heat setting, turn to the 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.