YUM: Gingered Beef & Vegetables

A great slow-cooker recipe to help those of us in the Midwest stay warm. Prepare this dish the night before, and plug in the slow-cooker before you leave for work the next morning. It smells so good when you walk in the door that night. I usually serve this recipe over brown rice.

Gingered Beef & Vegetables
Prep: 20 minutes
Cook: 9 to 10 hours (low) or 4 1/2 to 5 hours (high), plus 20 minutes on high

Ingredients

• 1-1/2 pounds boneless beef round steak, cut into 1-inch cubes
• 4 medium carrots, bias-cut into 1/2-inch-thick slices
• 1/2 cup bias-sliced green onions
• 2 cloves garlic, minced
• 1-1/2 cups water
• 2 tablespoons 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 sweet pepper
• 2 cups loose-pack frozen sugar snap peas, thawed
• Hot cooked rice

Directions

1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, green onions, and garlic. In a medium bowl, combine the 1-1/2 cups water, the soy sauce, ginger, bouillon granules, and crushed red pepper; pour over mixture in cooker.

2. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours.

3. If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and the 3 tablespoons cold water; stir into meat mixture along with sweet pepper. Cover and cook for 20 to 30 minutes or until thickened, stirring once. Stir in sugar snap peas. Serve with hot cooked rice. Makes 6 servings.

Nutrition Facts

• Calories 350,
• Total Fat (g) 10,
• Saturated Fat (g) 4,
• Cholesterol (mg) 68,
• Sodium (mg) 400,
• Carbohydrate (g) 35,
• Fiber (g) 3,
• Protein (g) 29,
• Percent Daily Values are based on a 2,000 calorie diet

I got this recipe from BHG: http://www.bhg.com/recipe/beef/gingered-beef-and-vegetables/