The entire month of April has HECTIC written all over it for me, and it is at times like this that I am eternally grateful for my Crockpot.
I feel like Crockpot dinners can get monotonous...it's always some kind of soup or stew or pulled pork. I've been searching the ends of the internet for some fresh takes on a typical slow cooker meal.
I stumbled upon this recipe from Fit Magazine and knew I had to give it a try. I love this combination of Asian flavors, and they pair so well with the tender beef round. I simply made adjustments to what vegetables I had on hand.
Ginger Beef and Vegetables is a fun yet simple meal. Nearly all of the prep can be taken care of the night before, with a few finishing touches made just before you eat. This meal is rich in protein and packed with flavorful veggies.
The night before, I pre-chopped all my vegetables and beef. The beef, carrots, scallions, and garlic get added to the bowl of your slow cooker. In a measuring cup, whisk together minced ginger, water, vegetable bouillon, and low-sodium soy sauce. Pour over the meat and carrots and stir to combine. Cover and refrigerate overnight.
In the morning, place the bowl in the body of the slow cooker and cook on low for 9 hours (or high for 4 1/2).
When you get home from work, turn the heat setting to high and stir in the bell pepper. Whisk cornstarch with a little bit of water and stir into the pot. Cover and cook for a bit longer. Remove the cover and stir in green beans (the frozen variety, thawed) and some lime juice. Cook until green beans are warmed and the sauce is to the desired thickness.
I served this beef over brown rice and garnished with additional scallions. This cured our craving for Chinese take out for half the cost and very little work! The beef was tender and packed with the great flavors of ginger and soy sauce. The crispy beans and soft carrots make this a great vegetable medley. The creamy sauce is so dreamy! Below is the ingredient list and step by step instructions--enjoy!
