Recipe: Slow Cooker Gingered Beef, Ginger Beef, Gingered Beef and Asparagus Stir-fry for Stu

Slow Cooker Gingered Beef:
You can also use frozen green peas, asparagus, or tiny baby peas as a substitute for the snap peas in this delicious main dish recipe.

1 1/2 pounds boneless beef round steak, trimmed of excess fat
4 carrots, cut into 1/2" chunks
1 chopped onion
3 cloves minced garlic
1 1/2 cups beef broth
1/4 cup low sodium soy sauce
1 Tbsp. grated ginger root
1/4 tsp. pepper
3 Tbsp. cornstarch
3 Tbsp. water
1 9-oz. pkg. frozen snap peas, thawed
3 cups hot cooked rice

Cut beef into 1" cubes. Place in crockpot along with carrots, onions and garlic. Combine broth, soy sauce, ginger root and pepper in a small bowl and mix well. Pour over beef and vegetables. Cover crockpot and cook on low for 10 to 12 hours or until beef and vegetables are tender. Turn crockpot to high heat setting. Mix cornstarch and water in a small bowl and stir into crockpot. Cover and cook on high for 15-20 minutes until thickened. Stir in snap peas and heat another 5-10 minutes until hot. Serve over cooked rice. 6 servings

Ginger Beef:

1 lb. lean beef, cut in thin strips across the grain.
2 1/2 T. cornstarch
1 1/2 T. sugar
1 T. sherry or water
6 mushrooms thinly sliced
1 8 oz. can sliced bamboo shoots
1 chunk ginger, size of a walnut, minced
2 garlic cloves minced
1/4 t. salt
2 stalks green onion, cut in 1 inch pieces
3 T. oil
3/4 C. beef stock

Marinate the beef in 1 T. cornstarch, 1 t. sugar, soy sauce, 1/3 of the ginger, and the sherry or water for 15 minutes. Place in small bowl 1/2 t. cornstarch and 1/2 C. beef broth, set aside. Heat wok over high heat. Add 1 T. oil to wok after it is very hot. Stir fry mushrooms and green onions until barely tender, about 1 minute. Add bamboo shoots, stir fry 1 minute. Add salt, 1/2 t. sugar, and 1/4 C. beef broth. Stir fry 1 minute. Remove from wok. Add 2 T. oil to wok and heat. Stir fry the ginger, garlic and beef 1 minute, or until barely browned. Add sauce mixture and stir until thickened. Add mushrooms, bamboo shoots and green onions. Serve with rice. Serves 4.

Gingered Beef and Asparagus Stir-fry

1 pound lean boneless top round steak
3 tablespoons dry sherry
2 tablespoons low-sodium soy sauce
2 cloves garlic, minced
1 teaspoon peeled, minced gingerroot
3/4 pound fresh asparagus spears
2 teaspoons vegetable oil, divided
1 small carrot, cut julienne style
1 celery stalk, cut julienne style
1-1/2 teaspoons cornstarch
2 cups cooked long-grain rice (without salt or fat)
1/2 small onion, sliced & separated into rings

Slice steak diagonally across grain into 1/4-inch strips. Combine steak, dry sherry, soy sauce, gingerroot, & garlic in a dish, stir well. Cover & marinate in refrigerator 2 hours, stir often. Remove steak from marinade; set aside marinade. Snap off tough ends of asparagus. Cut into 1-inch pieces & set aside. In skillet add 1 tsp. oil; place over high heat until hot. Add asparagus, carrot, celery, & onion; stirfry 3 mins. Remove vegetables from skillet & set aside. Add remaining 1 tsp. oil to skillet & place over high heat until hot. Add steak; stirfry 2 mins. Combine cornstarch & reserved marinade; stir. Add marinade mixture & vegetables to skillet; cook until mixture is thickened & heated. Serve over rice. Serves 4.