Gingered Beef and Vegetables

By sheilaolim

Nutrition facts per serving: 350 calories, 29g protein, 35g carbohydrate, 10g fat (4g saturated), 3g fiber

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
• Prep: 20 minutes
• Cook: 9 to 10 hours (low) or 4 1/2 to 5 hours (high), plus 20 minutes on high

Details

Servings 6
Adapted from fitnessmagazine.com

Preparation

Step 1

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