|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 11g||14%|
|Saturated Fat 4g||20%|
|Total Carbohydrate 16g||6%|
|Dietary Fiber 3g||9%|
|Total Sugars 6g|
|Vitamin C 16mg||78%|
|*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 gingerroot in just about any supermarket in the country. It's knobby and looks like a root.
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 gingerroot, 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-inch pieces
1 medium onion, chopped
3 clove garlic, minced
1 1/2 cups beef stock
3 tablespoons low-sodium soy sauce
2 tablespoons grated fresh gingerroot
1/4 teaspoon freshly ground black pepper
3 tablespoons hoisin sauce
3 tablespoons water
3 tablespoons cornstarch
1 cups fresh snap peas
Gather the ingredients.
Cut the beef into 1-inch cubes.
Place the beef in a 4- to 5-quart crock pot along with the carrots, onions, and garlic.
Combine the beef stock, soy sauce, gingerroot, pepper, and hoisin sauce in a small bowl and mix well. Pour over the beef and vegetables in the slow cooker.
Cover crock pot and cook on low for 10 to 12 hours or until the beef and vegetables are tender.
Turn the crock pot to high heat setting.
Mix the cornstarch and water in a small bowl using a wire whisk, and stir into the crock pot.
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. Enjoy!
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.
- To prepare the gingerroot, 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. Gingerroot will keep in the fridge if well wrapped for several weeks.