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Gingered Beef and Vegetables

Makes: 6 servings
Prep 20 mins Cook 9 hrs to 10 hrs  (low) or 4-1/2 to 5 hours (high)
Gingered Beef and Vegetables
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 (Gingered Beef and Vegetables)
  • Servings Per Recipe 6,
  • cal. (kcal) 350,
  • Fat, total (g) 10,
  • chol. (mg) 68,
  • sat. fat (g) 4,
  • carb. (g) 35,
  • fiber (g) 3,
  • pro. (g) 29,
  • sodium (mg) 400,
  • Percent Daily Values are based on a 2,000 calorie diet

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