Slow Cooker Gingered Beef
1-1/2 pounds boneless beef round steak, trimmed of excess fat
4 carrots, cut into 1/2" chunks
1 chopped onion
3 cloves minced garlic
1-1/2 cups beef broth
1/4 cup low sodium soy sauce
1 Tbsp. grated ginger root
1/4 tsp. pepper
3 Tbsp. cornstarch
3 Tbsp. water
1 9-oz. pkg. frozen snap peas, thawed
3 cups hot cooked rice
Cut beef into 1" cubes. Place in crock pot along with carrots, onions and garlic. Combine broth, soy sauce, ginger root and pepper in a small bowl and mix well. Pour over beef and vegetables.
Cover crock pot and cook on low for 10 to 12 hours or until beef and vegetables are tender.
Turn crock pot to high heat setting. Mix cornstarch and water in a small bowl and stir into crockpot. Cover and cook on high for 15-20 minutes until thickened. Stir in snap peas and heat another 5-10 minutes until hot. Serve over cooked rice.
1-1/2 pounds boneless beef round steak, trimmed of excess fat
4 carrots, cut into 1/2" chunks
1 chopped onion
3 cloves minced garlic
1-1/2 cups beef broth
1/4 cup low sodium soy sauce
1 Tbsp. grated ginger root
1/4 tsp. pepper
3 Tbsp. cornstarch
3 Tbsp. water
1 9-oz. pkg. frozen snap peas, thawed
3 cups hot cooked rice
Cut beef into 1" cubes. Place in crock pot along with carrots, onions and garlic. Combine broth, soy sauce, ginger root and pepper in a small bowl and mix well. Pour over beef and vegetables.
Cover crock pot and cook on low for 10 to 12 hours or until beef and vegetables are tender.
Turn crock pot to high heat setting. Mix cornstarch and water in a small bowl and stir into crockpot. Cover and cook on high for 15-20 minutes until thickened. Stir in snap peas and heat another 5-10 minutes until hot. Serve over cooked rice.