Week 25: Recipe #5--Gingered Beef and Vegetables

Another crockpot recipe from Better Homes and Gardens (see link below).  It's pretty quick to throw together, and it smells really good when you get home from work!  There are a lot of ingredients, but it's not time-consuming.  Like before, I bought the pre-cut meat, so that it saved time.  I served this with fresh fruit.  Makes 6 servings.

Photo from Better Homes and Gardens

You'll Need:

• 1 1/2 lbs. boneless beef round steak, cut into 1-inch cubes
• 4 med. carrots, bias-cut into 1/2-inch thick slices
• 1/2 c. bias-cut green onions
• 2 cloves garlic, minced
• 1 1/2 c. water
• 2 Tblsp. soy sauce
• 2 tsp. grated fresh ginger
• 1 1/2 tsp. instant beef bouillon granules
• 1/4 tsp. crushed red pepper
• 3 Tblsp. cornstarch
• 3 Tblsp. cold water
• 1/2 c. chopped red sweet pepper
• 2 c. loose-pack frozen sugar snap peas, thawed
• hot cooked rice

Preparation:

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 for 9 to 10 hours or on high heat for 4 1/2 to 5 hours.  
3. If using low heat setting, turn to high heat.  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.

Recipe and link:  http://www.bhg.com/recipe/beef/gingered-beef-and-vegetables/