Gingered Beef & Veggies

This is good.

Red meat makes Husband happy. Veggies make Mama happy, and there isn’t much else to it, which makes everyone happy.

You’ll need:

• 1-1/2 pounds boneless beef round steak, cut into one-inch pieces
• 4 medium carrots, cut into half-inch slices
• 1/2 C sliced scallions
• 2 garlic cloves, minced
• 1-1/2 C water
• 1 Tablespoon soy sauce
• 2 teaspoons grated fresh ginger
• 1-1/2 teaspoons instant beef bouillon granules
• 1 teaspoon cayenne pepper
• 3 Tablespoons cornstarch
• 3 Tablespoons cold water
• 1/2 C chopped red bell pepper
• 2 C frozen sugar snap peas, thawed

You’ll do:

1. Toss beef, carrots, scallions and garlic in the slow cooker.
2. Combine water, soy sauce, ginger, bouillon and cayenne pepper in a small bowl. Pour over the beef mixture.
3. Cover and cook on Low for about eight hours (or High for probably about 4 hours).
4. Turn heat to High, and combine corn starch with 3 T cold water. Stir cornstarch mixture and bell pepper into the slow cooker. Cover and cook for another 20 minutes.
5. Stir in snap peas for a minute or two and serve. Over rice is great.

Makes six to eight servings, which is good ’cause you’ll want more for lunch tomorrow.

Yummy? Check out some of my other favorite slow cooker recipes here, or follow the ever-growing Pinterest board here.

HT: Fitness Magazine for the original recipe, which I only altered slightly.