Ingredients

1 1/2 pounds boneless beef round steak, cut into 1-inch cubes

4 medium carrots, cut into 1/2-inch-thick slices

1/2 cup sliced scallions

2 garlic cloves, minced

1 1/2 cups water

2 tablespoons reduced-sodium 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 bell pepper

2 cups loose-pack frozen sugar snap peas, thawed

Cooked rice

Preparation

  1. In a 3-1/2- or 4-quart slow cooker, combine beef, carrots, scallions, and garlic. In a medium bowl, combine the 1 1/2 cups water, soy sauce, ginger, bouillon, and crushed red pepper; pour over mixture in cooker.
  2. Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours.
  3. If using low-heat setting, turn to high-heat setting. In a small bowl, combine cornstarch and the 3 tablespoons cold water; stir into meat mixture along with bell pepper. Cover; cook 20 to 30 minutes more, or until thickened, stirring once. Stir in sugar snap peas. Serve with rice.

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