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.
Cover; cook on low-heat setting 9 to 10 hours or on high-heat setting 4 1/2 to 5 hours
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.
Gingered Beef and Vegetables
Amount Per Serving
Calories 350Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 4g20%
Total Carbohydrates 35g12%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.