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> Recipes > Low Carb Crockpot > Gingered Beef and Vegetables
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Gingered Beef and Vegetables
Ingredients
- 1 1/2 pounds boneless beef round steak, cut into 1-inch cubes
- 4 medium carrots, bias-sliced into 1/2-inch pieces
- 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 frozen sugar snap peas, thawed
- Hot cooked brown rice (optional)
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Prep: 20 Minutes
Cook: Low 9 to 10 Hours, High 4 1/2 to 5 Hours; plus 20 minutes
Makes: 6 Servings
Slow Cooker: 3 1/2- or 4-Quart
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Poll |
| Are you on a low-carb diet? |
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Directions:
- In a 3 1/2- or 4-quart slow cooker combine beef, carrots, green onions, and garlic. In a bowl combine water, soy sauce, ginger, bouillon granules, and crushed red pepper. Pour over meat mixture.
- Cover and cook on low-heat setting for 9 to 10 hours or high-heat setting for 4 1/2 to 5 hours.
- If using low-heat setting, turn to high-heat setting. In a small bowl stir together cornstarch and water. Stir cornstarch mixture and sweet pepper into meat mixture. Cover and cook for 20 to 30 minutes or until thickened, stirring ones. Stir in snap peas; allow to heat through. If desired, serve over hot rice.
Nutrition Fact per Serving: 216 cal. 3 g total fat(1 g sat. fat), 54 mg chol., 608 mg sodium, 16 g carb, 3 g fiber, 29 g pro.
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