Gingered beef and vegetables recipe

Ingredients

• 1½ pounds boneless beef round steak, cut into 1-inch cubes
• 4 medium carrots, bias-cut into ½-inch thick slices
• ½ cup bias-sliced green onions
• 2 cloves garlic, minced
• 1½ cup water
• 2 tbsp soy sauce
• 2 tsp grated fresh ginger
• 1½ tsp instant beef bouillon granules
• ¼ tsp crushed red pepper
• 3 tbsp cornstarch
• 3 tbsp cold water
• ½ cup chopped red sweet pepper
• 2 cups loose-pack frozen sugar snap peas, thawed
• Hot cooked rice

1. In a 3½ or 4 quart slow cooker, combine meat, carrots, green onions, and garlic. In a medium bowl, combine the 1½ 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 4½ to 5 hours.
3. If using low-heat setting, turn to high-heat setting. In a small bowl, stir together cornstarch and the 3 tbsp 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.