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.


Gingered Beef and Vegetables


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Servings: Makes 6 servings.
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Ingredients
 
savings in
 
  • 1-1/2  pounds  boneless beef round steak, cut into 1-inch cubesOn Sale
  • 4  medium  carrots, bias-cut into 1/2-inch-thick slicesOn Sale
  • 1/2  cup  bias-sliced green onionsOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 1-1/2  cups  waterOn Sale
  • 2  tablespoons  soy sauceOn Sale
  • 2  teaspoons  grated fresh gingerOn Sale
  • 1-1/2  teaspoons  instant beef bouillon granulesOn Sale
  • 1/4  teaspoon  crushed red pepperOn Sale
  • 3  tablespoons  cornstarchOn Sale
  • 3  tablespoons  cold waterOn Sale
  • 1/2  cup  chopped red sweet pepperOn Sale
  • 2  cups  loose-pack frozen sugar snap peas, thawedOn Sale
  •     Hot cooked riceOn Sale

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