Today's Tip: November Recipe #3 - Full Meal Deal in the Crock Pot!

Sometimes you just need an "all-in-one" recipe and here's one for you to try that uses ginger, which gives it an awesome flavor. If ginger isn't something you aren't familiar with, you'll find it in the produce section of your grocery store.  Just peel with a vegetable peeler or a knife and grate or finely chop.  You can buy powdered ginger, but you won't get the same flavor and experience as you will with the fresh.  A few stores may have bottled fresh grated ginger so you can also look for that.  Ginger will keep in the fridge for awhile, and you can purchase it in small amounts. Give it a try! 

 

Gingered Beef and Vegetables

Makes: 6 servings

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, quinoa or couscous - optional

Directions
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, quinoa or couscous, if desired.

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