Gingered Beef and Vegetables
Makes: 6 servings
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 Organic – Low Sodium Beef Broth(I use Pacific)
2 tablespoons reduced-sodium soy sauce (I use Braggs Amino Acids)
2 teaspoons grated fresh ginger
1/4 teaspoon crushed red pepper
3 tablespoons cold water
1/2 cup chopped red bell pepper
2 cups loose-pack fresh sugar snap peas
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 broth, soy sauce (or Braggs amino acids) , ginger, 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.
20 mins before you are gonna eat add a sliced bell peppers and snap peas. Cover; cook 20 to 30 minutes more. .
You can add 3 tbsp of cornstarch at the end to thicken the juice (I just choose to leave this out).
You can serve with brown rice.
Recipe Adapted from Fitness Magazine #7
21 Day Fix Containers
1 RED and 1 GREEN
IF you add Brown Rice