Gingered Beef and Vegetables

Grated fresh ginger and soy sauce team up to make a snappy sauce for the meat and vegetables in this recipe. Another time, substitute pork or lamb for the beef.

15 users rated this recipe an average rating of 3.0
  • Makes: 6 servings
  • Prep: 20 mins
  • Cook: 9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)
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Gingered Beef and Vegetables
1 1/2
pounds boneless beef round steak, cut into 1-inch cubes
medium carrots, bias-cut into 1/2-inch-thick slices
cup bias-sliced green onions
1 1/2
cups water
tablespoons soy sauce
teaspoons grated fresh ginger
1 1/2
teaspoons instant beef bouillon granules
teaspoon crushed red pepper
tablespoons cornstarch
tablespoons cold water
cups loose-pack frozen sugar snap peas, thawed
Hot cooked rice
  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 (Gingered Beef and Vegetables)
    Per serving:
  • 350 kcal cal.,
  • 10 g fat
  • (4 g sat. fat,
  • 68 mg chol.,
  • 400 mg sodium,
  • 35 g carb.,
  • 3 g fiber,
  • 29 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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