|Nutritional Guidelines (per serving)|
|Servings: 1 Crockpot (6 Servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||11%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 100g||36%|
|Dietary Fiber 7g||24%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Slow cooker gingered beef is a wonderfully fragrant and simple main dish recipe. The fresh ginger root is essential to this recipe; don't substitute ground ginger. You can find fresh ginger root in just about any supermarket in the country. It's knobby and looks like a root.
To prepare ginger root, use a spoon to peel off the tough skin. Then grate the ginger on a cheese grater, or cut it into slices and chop finely. It's difficult to grate or mince this amount of ginger in a food processor, but you might be able to use a spice grinder. Ginger root will keep in the fridge if well wrapped for several weeks.
And feel free to substitute other ingredients for the vegetables in this easy one-pot meal. use frozen green beans tiny baby peas, asparagus, or broccoli florets as a substitute for the snap peas in this delicious main dish recipe. Serve the dish over hot cooked rice or pasta to soak up all of the wonderful sauce.
And remember to always season your recipes to taste. If you think a dish is bland, add more seasonings: it's just that simple. You can always add more soy sauce, more garlic, more ginger. No recipe can ever be made to satisfy everyone's tastes. The slow cooker tends to mute flavors, so you could stir in some freshly grated ginger root, some more salt or pepper, or soy sauce to this dish before you serve it.
- 1-1/2 pounds boneless beef round steak (trimmed)
- 4 carrots (cut into 1/2" pieces)
- 1 onion (chopped)
- 3 cloves minced garlic
- 1-1/2 cups beef stock
- 3 tablespoons low sodium soy sauce
- 2 tablespoons grated fresh ginger root
- 1/4 teaspoon pepper
- 3 tablespoons hoisin sauce
- 3 tablespoons water
- 3 tablespoons cornstarch
- 1 cups fresh snap peas
Cut the beef into 1" cubes.
Place the beef in a 4 to 5-quart crockpot along with the carrots, onions, and garlic.
Combine the beef stock, soy sauce, ginger root, pepper, and hoisin sauce in a small bowl and mix well. Pour over the beef and vegetables in the slow cooker.
Cover crockpot and cook on low for 10 to 12 hours or until the beef and vegetables are tender.
Turn the crockpot to high heat setting.
Mix the cornstarch and water in a small bowl using a wire whisk, and stir into the crockpot.
Cover and cook on high for 15 to 20 minutes until thickened. Stir in peas and cook another 10 to 15 minutes until hot. Serve over cooked rice.