Slow Cooker Ginger Beef and Veg over Rice

• 2 pounds beef chuck roast, cut into 2-inch cubes
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 red bell pepper, sliced
• 1 cup low-sodium beef broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
• 2 cups carrots, sliced
• 2 cups broccoli florets
• 3 cups cooked white rice

Steps

1. 1 Heat oil in a skillet over medium-high heat. Brown beef cubes on all sides and transfer to the slow cooker.
2. 2 In the same skillet, sauté onions, garlic, and ginger until fragrant. Add to the slow cooker.
3. 3 Combine beef broth, soy sauce, brown sugar, and sesame oil in a bowl. Pour over beef and vegetables.
4. 4 Cover and cook on low for 4 hours. Add bell pepper, carrots, and broccoli during the last hour of cooking.
5. 5 If desired, mix cornstarch slurry into the slow cooker during the last 15 minutes to thicken the sauce.
6. 6 Serve over cooked rice.

Equipment

• Slow cooker
• Skillet
• Measuring cups and spoons

Variations

• Add a splash of rice wine vinegar for extra tang.
• Include mushrooms for an earthy twist.

Substitutions

• Use flank steak if beef chuck isn't available.
• Substitute coconut aminos for soy sauce to make it paleo-friendly.

Pairings

• Serve with a simple Asian-inspired cucumber salad.
• Pair with a light jasmine tea.

Nutrition

Tips

• For best flavor, use freshly grated ginger.
• Feel free to adjust the amount of soy sauce to suit your taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently.

Serving Suggestions

• Serve with a side of steamed green beans.
• Pair with a crisp Asian pear for a refreshing contrast.

FAQ