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Prep Time : 25min
Cook Time : 10hr 
Course : Entree
Special : Easy
Type of Prep : Crock Pot, Slow Cook
Cuisine : Asian, U.S. Regional
Occasion : Back to School, Christmas, Fall, Family Dinner, Potluck, Winter
 
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Slow Cooker Gingered Beef

From Linda Larsen,
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You can also use frozen green peas, asparagus, or tiny baby peas as a substitute for the snap peas in this delicious main dish recipe.

INGREDIENTS:

  • 1-1/2 lbs. boneless beef round steak, trimmed
  • 4 carrots, cut into 1/2" pieces
  • 1 onion, chopped
  • 3 cloves minced garlic
  • 1 cup beef broth
  • 1/4 cup low sodium soy sauce
  • 1 Tbsp. grated fresh ginger root
  • 1/4 tsp. pepper
  • 3 Tbsp. cornstarch
  • 3 Tbsp. water
  • 9 oz. pkg. frozen sugar snap peas, thawed and drained
  • 3 cups hot cooked rice

PREPARATION:

Cut beef into 1" cubes. Place in crockpot 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 crockpot and cook on low for 10 to 12 hours or until beef and vegetables are tender.

Turn crockpot 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. 6 servings

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