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Sunday, April 12 2015

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
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.
Cover and cook on low-heat setting for 9 to 10 hours or on 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 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.

Per Serving: cal. (kcal) 350, Fat, total (g) 10, chol. (mg) 68, sat. fat (g) 4, carb. (g) 35, fiber (g) 3, pro. (g) 29, sodium (mg) 400, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:19 am   |  Permalink   |  0 Comments  |  Email

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